Name: Duck Hot Pot
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 4 Duck leg; 2 sheets Bean curd; 200g Wide powder; 100g Soy bean curd; 200g Yuba; Some Vegetable oil; 150g Spicy Hot Pot Base; 10g ginger; A Green onions; 6 Spicy skin

Duck Hot Pot

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Hot pot is not a patent for winter, nor is it a patent for heavy flavors. It is a patent for people who love lively. Why do you say that? Just look at it and you will know that it is not a person who often eats hot pot, but a group of people sitting around the table with friends or family members. Everyone was eating and chatting lively. The atmosphere and the scene can be filmed as a family melodrama. Therefore, it can best reflect the warmth of family, friendship, human affection and so on. I said this, don’t know if it resonates with me? If so, speak up and share the beauty of this hot pot. It seems that many people don’t like to eat duck meat, because it’s not the most commonly eaten meat. Many people don’t like its soily smell. It doesn’t have the deliciousness of chicken or the tenderness and delicateness of fish. All, it’s always used by many people. Forgotten. This time I made a hot pot with duck meat, bringing the lively atmosphere of eating hot pot to duck meat, so that it will be remembered as lively as eating hot pot in the future.

Speaking of hot pot, the bottom material is not prepared by myself, but the hot pot bottom material using spicy fish. I think, fish and ducks are animals in the water, and they use a kind of bottom material for granted. Sure enough, the taste that I made did not make me mistake, spicy and delicious, appetizing and strong scent!

Duck Hot Pot

1. Ingredients: 4 duck legs, 2 tofu skins, 200 grams of soaked broad powder, 200 grams of soaked bean curd, 150 grams of soaked yuba, 200 grams of cuttlefish, 200 grams of lettuce, 150 grams of meatballs. Accessories: Rapeseed 10 grams of oil, 150 grams of hot pot base, 10 grams of ginger, 1 green onion, 1 garlic, 10 peppercorns, 5 spicy skins, 8 grams of salt

2. Wash the duck legs and cut into pieces

3. Add water to the stockpot and bring it to a boil, add the duck pieces, bring to a boil, and pick up

4. Scallion, ginger, garlic, peeled and sliced, washed with broad flour, and cut into sections, washed with bubbles of spicy skin, and washed with lettuce, and cut into sections

5. Cut cuttlefish, bean curd, yuba, oily bean curd into sections

6. Cut cuttlefish, bean curd, yuba, oily bean curd into sections

7. Slightly curled duck skin stir-fried

9. Add the peppercorns and stir fry to create a fragrance

10. Turn to low heat and simmer for about 50 minutes

11. Add cuttlefish, broad noodles and meatballs to a boil, add salt, green onions, garlic and mix evenly and bring to a boil

12. Put it in the hot pot and turn on the electricity, add the lettuce, yuba, bean curd, and bean curd to boil and start eating

Tips:
1. When the duck is stir-fried, it is best to have a fragrance, so that it tastes good. Add salt to taste and add it. 2. The side dishes can be added according to your own taste. The hot pot base tastes good, and you don’t need to add too much spices. 3. You can add a lot of vegetables and fungi, and cook them in a hot pot.