Collarbone of fragrant duck(xiang ma ya suo gu )

Collarbone of fragrant duck

Introduction:

"Duck clavicle is a favorite delicacy of my children. It's a delicious wine with a little spicy taste after a simple stew. It will also make you more and more addictive, greedy snacks. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: put the stew and pepper into the boiling tea bag.

Step 3: wash the duck clavicle, blanch it in boiling water and cool it.

Step 4: pot into the stew package, add onion, ginger, red pepper.

Step 5: join the veteran.

Step 6: add soy sauce.

Step 7: add fish sauce.

Step 8: add cooking wine.

Step 9: add Monascus powder.

Step 10: add rock sugar.

Step 11: cook the marinade over high heat for 15 minutes.

Step 12: add the duck clavicle.

Step 13: cook over low heat for 40 minutes, then season with salt and chicken essence.

Step 14: the duck clavicle has been painted.

Step 15: turn off the heat, cover and simmer for 30-60 minutes.

Materials required:

Duck clavicle: 500g

Pepper: 10g

Red pepper: 8

Stew: 30g

Scallion: right amount

Old style: 30g

Soy sauce: 30g

Fish sauce: 15g

Cooking wine: 20g

Rock sugar: 15g

Hongqu powder: 5 grams

Chicken essence: appropriate amount

Salt: right amount

Ginger: right amount

Note: Duck clavicle should be blanched to remove fishy smell and blood. The duck clavicle with good marinade had better be soaked in the marinade to make it tasty, so that the taste will be delicious. Red kojic powder has the function of enhancing fragrance and coloring. If it doesn't have it, you don't need to put it.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: spicy

Chinese PinYin : Xiang Ma Ya Suo Gu