Hometown specialty -- Shuiyang Sanbao(jia xiang te chan shui yang san bao )

Hometown specialty -- Shuiyang Sanbao

Introduction:

"People who have been to Xuancheng may know the four treasures of the study: brush, ink, paper and inkstone, but few people know the local dish of Shuiyang three treasures. Shuiyang three treasures refer to duck feet, duck wings and Shuiyang dried seeds. I don't know which chef suddenly wanted to combine these three treasures to make a pot, and then it became the local specialty "Shuiyang three treasures" that swept the whole Xuancheng

Production steps:

Step 1: Shuiyang Sanbao: duck feet bag, duck wings, Shuiyang Xianggan; wash them separately, and chop duck wings for half use.

Step 2: cut the dried incense into pieces, slice the ginger, cut the garlic in half, cut the green onion into pieces and set aside; put a spoonful of cooking wine and a spoonful of soy sauce into a clean bowl and set aside.

Step 3: add proper amount of water to the pot, add the duck feet bag and duck wings.

Step 4: add star anise, cinnamon, tsaokuo and ginger slices, then add 1 teaspoon cooking wine and 1 teaspoon soy sauce.

Step 5: cover the pot and bring to a boil over high heat. Turn to low heat and cook for about 20 minutes.

Step 6: after 20 minutes, the duck feet and wings are slightly rotten, and then add dried sesame and garlic to cook for about 7-8 minutes.

Step 7: pour in a little Lee Kam Kee steamed fish soy sauce to add sauce.

Step 8: out of the pot, sprinkle with minced sweet pepper and garlic.

Materials required:

Duck foot bag: right amount

Duck wings: moderate

Shuiyang Xianggan: appropriate amount

Ginger: right amount

Garlic: right amount

Red sweet pepper: moderate

Shallot: moderate

Tsaokuo: moderate amount

Cinnamon: moderate

Star anise: right amount

Cooking wine: moderate

Old style: moderate

Lee Kam Kee steamed fish soy sauce: right amount

Note: the middle of each duck foot is wrapped with special pickled duck heart, and the outside is wrapped with special pickled duck intestines. After steaming, the aroma overflows, and the body fluid is produced by biting. Our hometown market can be seen everywhere, and the price is cheap! If you go to Xuancheng, don't forget to order a dish. You will never regret it! Ha ha... Is it like advertising?

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spiced

Chinese PinYin : Jia Xiang Te Chan Shui Yang San Bao