Sichuan Style Braised Vegetables

Name: Sichuan Style Braised Vegetables
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Chicken Wing Tip; 500g Fat Intestine; 150g Duck feet; 150g Duck gizzard; 300g Ribs; A small amount pepper; 2 tablespoons Soy sauce; 1 tablespoon Sugar; Some salt; 200g Sichuan Flavor

by kelly_zhou

4.9 (1)

Favorite

7

Difficulty

Easy

Time

1h

Serving

3

It was my colleagues who asked me to open the recipe diary. In their eyes, my cooking skills are not bad! I am a Sichuan girl, so I love to eat, and I also like to study food. I will share more food with you in the future, and appreciate the delicious taste that the food brings to us!

Sichuan Style Braised Vegetables

1. The fatty intestines and ribs are blanched with boiling water to remove the fishy smell and blood bubbles. The duck feet, chicken wings, and duck gizzards are also blanched with boiling water to remove the flavor, and put them in a bowl for later use.

2. Put 600g of cold water and two bags of 100g of brine into a pot, bring to a boil over high heat, then turn to low heat and slow for 10 minutes.

3. After the water boils, add the fat intestines and ribs and cook for 20 minutes. Then add the duck feet, duck gizzards and chicken wings. After the water is boiled, add the right amount of salt, chili, Chinese pepper, 2 tablespoons of sugar, 2 tablespoons of dark soy sauce, and cover the pot. Cook on low heat for 40-50 minutes until the meat is cooked, then remove.