Spicy Braised Duck with Gluten
1.
Slash the tofu on both sides with an oblique knife to make it easier to taste. Soak it in salt water for half an hour to remove the beany taste.
2.
Soak half a dried kelp, wash it, let it dry until it is half dry, and then tie the knot. You can also buy ready-made kelp knots.
3.
The gluten made by yourself is a bit ugly and does not affect the eating.
4.
Cut the duck collar bone from the middle, remove the fat, wash it, and add a few slices of ginger to the pot under cold water. After the water is boiled, the froth does not increase significantly. Rinse it with hot water.
5.
Put the blanched duck collarbone into the pot, add gluten, dried tofu, and kelp.
6.
This is the leftover brine from last time, filtered and stored in the refrigerator, and turned into jelly.
7.
Wash the dried chili, cut into sections, slice the ginger, and wash the pepper.
8.
Smash the old brine, pour in the seasoning, add appropriate amount of water, then add 20 grams of salt, 2 tablespoons of dark soy sauce, 3 tablespoons of light soy sauce, and a piece of red fermented bean curd mashed and added. If there is no old brine, the seasoning is doubled depending on the situation.
9.
Rice cooker refined rice cooking program, 45 minutes, because the gluten tofu is not easy to taste, so don’t rush to take it out, simmer for at least two hours, or put it in a clean, water-free container and soak overnight. Out.
Tips:
1. Lo-mei is actually very simple. Unlike stir-fried vegetables, which is afraid of frying, there are also ready-made bags in supermarkets.
2. When braising meat, it is delicious with some soy products, kelp, lotus root, eggs, quail eggs, etc.
