[a Rice Cooker, Duck Neck, Duck Head, Duck Wings, Duck Feet, Duck Tongue, Duck Gizzards, Chicken Feet, Chicken Hearts, Quail Eggs, Tofu, Dried Kelp]

Name: [a Rice Cooker, Duck Neck, Duck Head, Duck Wings, Duck Feet, Duck Tongue, Duck Gizzards, Chicken Feet, Chicken Hearts, Quail Eggs, Tofu, Dried Kelp]
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Duck Middle Wing; 500g Chicken feet; 300g Duck gizzard; 6 yuan Dried tea; piece Cinnamon; 3 star anise; 2 pieces Bay leaf; Handful of grains pepper; 7, 8 slices Sliced ginger; 1/2 root Green onions; 5 spoons Cooking Wine; A bag Marinade; 5 spoons Soy sauce; 3 spoons Very delicious; 2 spoons Oyster sauce; 1 spoon seafood sauce; Several crystal sugar; 1 bottle beer; A big bowl Shimizu; A handful Shallots

by Xie Xiaomiao

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

During the closure of the Chinese New Year epidemic, I unlocked my own braised duck skill

But I used a gas stove to make this dish before, and I need to check it out from time to time.

In line with the principle of being lazy, I used a rice cooker to marinate this dish.

The rice cooker is actually quite fierce, and it doesn’t take long to use the ordinary rice cooking function, and the residual temperature can still be hot for a long time to ensure that the duck necks can continue to taste inside.

[a Rice Cooker, Duck Neck, Duck Head, Duck Wings, Duck Feet, Duck Tongue, Duck Gizzards, Chicken Feet, Chicken Hearts, Quail Eggs, Tofu, Dried Kelp]

1. Wash the ingredients to be marinated

Duck wings, chicken feet, and duck gizzards can be swiped for a quicker taste later

To remove the fishy and blood in a pot under cold water, add sliced ginger, green onion, cooking wine and cinnamon, star anise, bay leaves, and pepper

The last four aniseed combinations can be put into non-woven tea bags so that they can be thrown away later, which is easier to handle.

After the water boils, boil it for about five minutes, take it out and wash

[a Rice Cooker, Duck Neck, Duck Head, Duck Wings, Duck Feet, Duck Tongue, Duck Gizzards, Chicken Feet, Chicken Hearts, Quail Eggs, Tofu, Dried Kelp] recipe

2. This time I chose this Jialo brand Chaoshan brine juice to make a base taste

3. Put the cleaned duck wings in the rice cooker and don’t pay attention to it. I also added a bag of Wang Shouyi’s stew seasoning bag (this seasoning bag is also big-tasting)

4. Then pass the remaining seasoning sauce to the rice cooker, pour the minced water and stir the duck necks, and finally put a handful of green onions on the rice cooker, and start simmering in normal cooking mode.

5. After a set of rice cooker process is completed, it will be boring for about half an hour, then turn off the rice cooker and wait for it to cool naturally and put it in the container. At this time, it is actually very tasty and you can have a bottle of beer and eat it.

Tips:
1⃣️ I didn’t put a bit of spicy in this recipe. If you’re a fan of spicy food, just put a few millet spicy in the rice cooker.

2⃣️ This recipe can be put in what you like to eat. Remove the fear that the duck tongue will be too crispy and wait for the other ingredients to be soaked in the rice cooker from beginning to end. The whole world is marinated in a pot

3⃣️ Don’t braise duck heads for those who love to be lazy. After all, it takes too much time to clean the duck heads. Others are just as delicious. It’s good to save a little time.

4⃣️ Many people recommend that the soup base can be kept for the next time and use it as old brine. This depends on my personal preference. I prefer to re-make the soup base every time.