Lianjiang Delicacy · Sha Jiang Braised Duck Foot and Duck Wing

Name: Lianjiang Delicacy · Sha Jiang Braised Duck Foot and Duck Wing
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tael ginger; 1 catty Duck feet and wings; 2 trees parsley; Some Soy sauce; Some Peanut oil

by evanfish

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Sand ginger is a kind of ginger that can only grow in sand. When it meets water, it will slowly rot.
It is also because of this special breeding method that it has a distinctive fragrance~
But you must remember that people with weaker bodies or irritable stomachs should eat as little as possible, which is counterproductive.

Sand ginger is an important ingredient in Lianjiang. When eating chicken, it cannot be omitted. Without it, it seems to lose a fragrance.
This special scent has been implanted in my taste memory since I was a child. It is a unique taste of my hometown. "

Ingredients

1 tael Ginger
1 catty Duck Feet And Wings
2 trees Parsley
Some Soy Sauce
Some Peanut Oil

Lianjiang Delicacy · Sha Jiang Braised Duck Foot and Duck Wing

1. Material preparation ing~~ Wash the sand ginger and smash it (you must use it, according to our local language, otherwise there is no natural scent of sand ginger), cut the duck wings and wing roots and wing tips, wash and cut the coriander.

Lianjiang Delicacy · Sha Jiang Braised Duck Foot and Duck Wing recipe

2. Heat oil in a pan, add sand ginger and stir-fry for about 10 seconds.

3. Pour the duck feet and duck wings and stir fry until 3-4 mature (the color of the skin turns yellow).

4. Na~ 3-4 maturity is almost like this color~

5. Pour in the soy sauce (about one-third of the amount covering the duck feet and duck wings).

6. After boiling, cover the pot and start simmering. During the simmering process, stir fry from time to time to make it evenly dyed.

7. When it is boiled, turn to low heat and simmer until most of the skin of the duck feet begins to crack (duck feet are harder to cook). This color is also pretty, right?

8. Add the cilantro head and stir fry for a dozen times, then sprinkle in the coriander leaves, cover the pot and simmer for 1 minute.

9. OK~~Serve it!

Tips:
1. It is not required to collect all the juice, as long as the duck feet and wings are cooked! ~

2. You don't need to use soy sauce for coloring, just normal soy sauce, and it can also be colored beautifully

3. Don't add water, it will have the taste of raw water soy sauce, which is not pure (mother said).

4. In addition to duck feet and duck wings, you can also add some pork belly together, so that the oily water of the pork belly runs into the soup, so that the duck feet and duck wings will not be so dry.

5. We in Lianjiang like to eat coriander raw, we can stir-fry a little bit cooked or not let go if we are not used to it~Personal preference~