Sauce Plate Duck Hot Pot
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Wash the big stick bones, put water and stick bones in the saucepan, put a few slices of ginger, and drop a few drops of vinegar;
2. After the water is boiled, skim the oil froth, simmer for 1 hour on low heat, and add chicken powder before turning off the heat;
3. Heat the oil in the pot, add the butter and melt it completely;
4. Add the pepper and aniseed to fry to get the fragrance, add the dried chili and bean paste to fry the red oil, pour in the chopped duck, cooking wine, garlic and fry until fragrant, then add the chopped konjac and stir fry together;
5. Stir-fry the water and pour into the stewed big stick bones, soup, shallots, and spices to cover the lid. After the high heat is brought to a boil, change to a low heat and simmer for two hours before serving.
