Braised Duck Clavicle

Name: Braised Duck Clavicle
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 Duck clavicle; 1 small piece crystal sugar; 3 slices Sliced ginger; 1 piece star anise; 1 piece Cinnamon; 1 Bay leaf; 1 tsp pepper; 1 tablespoon Soy sauce; 1 tablespoon Highly Liquor; Some oil; Some salt

by Scarlett WH

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Some time ago, I had been braising the clavicle of the duck. Today, I will eat it with a braised sauce. Braised duck clavicle with strong sauce, salty and spicy, not greasy at all, no greasy feeling, the more you bite, the more fragrant, spicy is especially delicious. After eating, I can’t help but suck the fingers of the duck’s clavicle , Especially when watching TV slowly nibbling, it feels good. Eat chicken in winter and duck in summer. This braised duck clavicle is simple, cheap and delicious. Are you tempted? Hurry up and buy some and go back and try it. "

Braised Duck Clavicle

1. Prepare raw materials;

2. Put less oil in the pot, add rock sugar to stir fry;

3. Stir fry until the rock sugar is completely melted, add the duck collar bones and stir fry;

4. Stir fry until the surface of the duck collarbone is slightly burnt. Add the prepared ginger slices and aniseed ingredients to stir fry;

5. Stir-fry a few times and then add appropriate amount of white wine and soy sauce to stir-fry;

6. Add appropriate amount of water after stir-frying evenly;

7. After the high heat is boiled, cover and turn to low heat and continue to simmer for ten minutes;

8. Collect the juice over high heat, add an appropriate amount of salt to taste, and put it on the plate.

9. Serve it.

Tips:
1. Stir-fry rock sugar first, add the duck collar bone when it is completely melted, and stir fry; 2. When the surface of the fried duck collar bone is slightly burnt, add aniseed and stir-fry to stimulate its aroma; 3. High-grade white wine helps to remove the fishy smell.