Spicy Braised Duck Clavicle

Name: Spicy Braised Duck Clavicle
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Duck clavicle; 1 small piece Pork belly; 1 large piece ginger; 2 tablespoons White wine; 1 tablespoon Soy sauce; 1 piece star anise; 1 piece Cinnamon; 1 piece Bay leaf; 2 pcs Dried chili; 1 tsp pepper; 1 tsp Fennel; Some salt

by Scarlett WH

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Duck has less clavicle meat and is easy to taste when prepared, so it is very suitable for making side dishes with wine. It only takes two simple steps, first marinating it and then soaking it for a while, you can achieve this delicious dish. The stewed duck clavicle meat is tender, tender and attractive, and the smell is even more unstoppable. After tasting it, you will find that the duck collarbone is spicy and fragrant. ruler,. This dish is not only a casual food, but also a favorite snack for men. After eating one, you will think about the next one. . . "

Spicy Braised Duck Clavicle

1. Prepare the materials;

2. Boil the duck collarbone in cold water;

3. Boil the duck collarbone in cold water;

4. Put the marinated aniseed, and then add an appropriate amount of white wine;

5. Pour in the right amount of soy sauce;

6. Add more salt than usual;

7. Cover and simmer for 25 minutes;

8. It tastes better after turning off the heat and soaking for one or two hours.

9. It's ready to eat.

Tips:
1. The duck collar bone is relatively large and can be cut in half; 2. When marinating, pay attention to the cold water pot, boil and skim the froth before adding the anise and seasoning sauce, pay attention to the amount of salt a bit larger than usual; 3. Adjust the marinating time according to the size of the duck collarbone. After the marinade is finished, soak for two hours, and the taste will be even better.