Braised Duck Clavicle with Sauce

Name: Braised Duck Clavicle with Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 732g Duck clavicle; 1 tablespoon Pixian Doubanjiang; 1 teaspoon 1 teaspoon of noodle sauce; 1 tablespoon salt; Some Braised Soy Sauce; a little Cooking Wine; A few pieces Vegetable oil; a little ginger; a little shallot; crystal sugar

by Feixue Piaoxu (from Tencent.)

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The old neighbor took the bus to visit me on a hot day and brought her roasted duck collarbone for me to eat. For people like me who love to gnaw bones and flesh, it's too right. After eating, she burned and became addicted. So I asked the old neighbor about the cooking method, and went to the supermarket to find the duck collarbone and bought it to cook as she said. When I went to work, I brought some sharing colleagues. They all liked the taste. After the meal, I saw a WeChat message from the family's baby: it tastes good, slightly spicy, and very good. Hahaha, this first sauced roasted duck clavicle was very successful and I am very happy. But for the recipe, because it was made in the morning, it was in a hurry to take pictures, and the finished pictures were taken in a hurry, and they could not be presented properly. However, I did it as detailed as possible. This duck has less oil on the collarbone and is very suitable for casual snacks.

Braised Duck Clavicle with Sauce

1. Ingredients map, thawed duck clavicle, Pixian bean paste and noodle paste.

2. Chop the cleaned duck collarbone into small pieces

3. Put the chopped duck collarbone into the pot and add some cooking wine to blanch it.

4. Rinse the blanched duck collarbone

5. Put the duck collarbone into the pressure cooker, add sliced ginger, and add some cooking wine

6. Cover the lid and cook, turn off the heat after SAIC makes a 6-7 sound, and wait for the gas to disappear.

7. Pour a little vegetable oil into the wok

8. Add a spoonful of Pixian bean paste and stir fry until fragrant

9. Pour the duck collarbone soup in the pressure cooker into the wok and stir fry

10. Add a spoonful of braised soy sauce and a piece of rock sugar

11. One teaspoon of noodle sauce is boiled in water and added to the wok

12. Stir and fry evenly and color, then simmer for a while, turn off the heat when the juice is collected, and sprinkle in the shallots.

13. Finished picture.

Tips:
1. The pressure cooker is used to save time. You can add time to those who like to rip off their bones. People like me don’t rip off their bones. They chew their heads a lot.
2. Pixian Doubanjiang is to enhance the taste, and the noodle sauce is to collect the juice quickly. Rock candy is fresh, no sugar can be placed.
3. This duck has less oil on the clavicle and is very suitable for casual snacks.