Braised Duck Feet and Duck Wings
1.
Wash the eggs or quail eggs thoroughly, cook them in a pan under cold water, and cook them until the water boils for another five or six minutes, then remove them.
2.
Wash the duck feet and wings, put a few slices of ginger in a pot under cold water, and blanch them in water. Too much trouble, the first two steps can also be cooked together.
3.
When the eggs are blanched, we prepare the sauce. I usually put what I have at home, dried chilies, bay leaves, pepper, star anise, are commonly used.
4.
Boil the duck feet and duck wings until the water boils and foam appears. Cook for about 10 minutes until the foam does not increase.
5.
Clean the duck feet and wings, put them in the pot, peel the eggs and put them in, then cut a few slices of ginger.
6.
Pour the halogen material.
7.
Add 20 grams of salt.
8.
Add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 2 tablespoons of cooking wine.
9.
Add a small piece of rock sugar, about 20 grams, can not taste sweetness, improve freshness. If you like the sweet taste on the outside, you can double it.
10.
Add the right amount of water, soak the ingredients, and stir a little. Then the rice cooker's fine cooking program, 45 minutes.
11.
After cooking, remove the eggs, duck feet and duck wings, filter the stewed soup, let it cool, and store it in the refrigerator. You can save it for the next time to make old stewed soup.
Tips:
1. Duck feet and chicken feet, which have no muscles, are mainly skin and tendons. When blanching, they can be boiled for a longer time. After blanching, they can be directly rinsed in cold water. Boil other meats until the water boils and the froth does not increase significantly, but be careful to rinse with hot water.
2. In general, supermarkets have ready-made sachets of brine, or you can prepare it yourself. If you like spicy, put more chili, and if you like sweet, put a little more rock sugar.
3. Filter the boiled brine and keep it in a sealed refrigerator after cooling. It can be used as the old brine for the next lo-mei. It can be stored in the refrigerator within a week, and it is recommended to freeze it for more than a week.
