Family Edition Braised Duck Neck Braised Duck Foot

Name: Family Edition Braised Duck Neck Braised Duck Foot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Duck feet; 2 pieces Duck neck; Some Soy sauce; 1 shallot; 5 slices Bay leaf; 1 piece Cinnamon; 3 pcs star anise; 5 slices ginger; 5 Dried chili; 5g Sugar; 3 cloves garlic; 5g salt; 10 capsules pepper; 2 tablespoons Cooking Wine; 5g crystal sugar; 1 can beer

by Lychee Baking

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Spring is blooming, the days of beer barbecue food stalls are not far away, and the crayfish season is also very close!

You don’t have to wait for the days of chasing dramas at home, eating duck necks and beer, you can have them right away, and you don’t have to wait for deliciousness. Happiness is as simple as that. Haha, let’s share with you the practice of lo-mei today. It's so simple that I don't have any friends. I don't know how to come to me after seeing it, so I have to teach it by hand.

I bought some duck necks and duck feet on the weekend, and I marinated them at home. The taste is really not inferior to Zhou Hei Ya, and it is absolutely delicious. It is true, you will know after you try it! Conditionally buy some tofu skin, yuba, kelp, potato chips, lotus root slices, etc., and put it in the end, let it marinate for more than 10 minutes, it is especially fragrant.

How to make home-made lomei? Then look down, this is a super detailed version of the tutorial.

Family Edition Braised Duck Neck Braised Duck Foot

1. Prepare all the ingredients and seasonings, especially don't forget the rock candy (manually hang the dog's head!

In order to let you understand, I painted it, haha, as good as me. The seasoning can be increased or decreased according to taste preference. If you like spicy food, you can add more chili, and if you like sweet, you can add a few more rock sugar. You can increase or decrease the amount of ingredients you use according to your own amount of halogen, and you don't need to be exactly the same.

Family Edition Braised Duck Neck Braised Duck Foot recipe

2. Soak the duck neck and duck feet in cold water to soak in bleeding water. If you have time, soak it for 1/2 hour.

3. Put the soaked duck neck and duck feet in a pot, add cold water to the pot, add green onion and ginger, and boil the water on high heat.

4. Boil the froth and remove it, about 10 minutes.

5. Take out the duck neck and duck feet and wash it with cold water. Tear off the fascia of the duck neck and put it on the plate for later use.

6. Turn on the fire, start the pot, and try the new pot that IKEA bought temporarily.

7. Pour in the cooking oil (if you put rock sugar, put the rock sugar out of the sugar color first).

8. Add green onion and sliced ginger and sauté until fragrant.

9. Then add all other pepper, chili, bay leaves, star anise, cinnamon, etc., and fry until fragrant.

10. Add 1000 ml of mineral water, then turn off the heat and pour into the casserole. If there is no casserole, use a saucepan.

11. Put the duck neck and duck feet and all the ingredients in the casserole.

12. Pour a can of beer, 330ml, not too expensive beer, too luxurious, the supermarket bought a can of 3 yuan, it is enough, haha (you can also use beer without mineral water in the front).

13. Add dark soy sauce, light soy sauce, cooking wine, salt, oyster sauce and other ingredients, and marinate for about 10 minutes.

14. Bring to a boil on high heat, turn to medium heat and simmer for 20 minutes, and then the whole process will take about 1 hour. If you like to eat particularly rotten meat, it will take half an hour longer.

15. Smelling the fragrance all the way, it's out of the pot. If there are potato chips, lotus root slices, kelp, bean curd, etc., be sure to put them in the sauce 10 minutes before they are out of the pot. They are super delicious. Don't put them together with the meat. The vegetarian dishes are cooked quickly. Just put them in the end.

16. The finished picture, is it very appetizing, the one just out of the pot is a kind of flavor, and it tastes better and more chewy when refrigerated overnight.