Braised duck feet with tangerine peel(chen pi men ya zhang )

Braised duck feet with tangerine peel

Introduction:

Tangerine peel is not only a traditional Chinese medicine for regulating qi and resolving phlegm, but also a seasoning for cooking. As the saying goes: Chicken hands, duck feet and duck feet are crisp and delicious due to more exercise. They have skin, tendons and bones. They taste thick but not greasy. Stewed duck's feet with tangerine peel tastes salty and sweet, dissolves phlegm and soothes Qi

Production steps:

Step 1: thaw the duck's feet with water, wash them, and cut off the sharp toes of the duck's feet

Step 2: put cooking wine in cold water and cook duck's feet

Step 3: prepare the necessary spices (fennel, cinnamon, fragrant leaves, tangerine peel)

Step 4: shred ginger, wrap spices in clean gauze, and tie tightly with cotton thread

Step 5: prepare an empty bowl and add two spoonfuls of cooking wine

Step 6: a spoonful of oyster sauce

Step 7: two spoonfuls of soy sauce

Step 8: a spoonful of soy sauce

Step 9: mix well

Step 10: Boil the water for three minutes and drain the duck's feet

Step 11: heat oil and saute shredded ginger

Step 12: stir fry duck's feet with shredded ginger for a while

Step 13: pour in the seasoning

Step 14: add rock sugar

Step 15: add appropriate amount of water to make it level with duck's feet

Step 16: put in the spice bag

Step 17: bring to a boil over high heat, simmer over low heat for about an hour, and finally collect the juice over high heat and put it on a plate

Materials required:

Duck feet: 16

Tangerine peel: appropriate amount

Cinnamon: moderate

Fennel: right amount

Fragrant leaves: appropriate amount

Ginger: right amount

Oil: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Rock sugar: right amount

Note: 1, do braised to taste, must have a small fire braising process, anxious to eat good taste. 2. Blanch the duck's feet before cooking to remove part of the fishy smell. 3. I use the ratio of 2:1:2:1 (cooking wine: oyster sauce: raw soy sauce: old soy sauce) to cook. The salty taste of the finished product is just right, and the color of the finished product is also good. 4. The last step of braised in brown sauce is to collect the juice. It must be in a big fire, so that people can not leave the pot, so as to avoid the paste of the finished product.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Chen Pi Men Ya Zhang