Once people get used to a certain way, it is difficult to change. For example, pig's trotters, pork belly, and duck plaques are all bought in the savory shop. They always feel that they are hard to cook. Or if you just throw it into the pressure cooker, you will be angry with a big fan. Sometimes I feel that the cooker in the pressure cooker has no food, and the taste is not pure. It seems that only the halogen method can make these hard-to-cook ingredients have an attractive essence! It has recently been discovered that it is a good idea to cook boiled duck breasts like Dongpo meat: slow fire, it is enough to be beautiful. Halogen is also boiled, simple and easy to save, but also delicious, because it has its own personality, soft and hard, spicy and free!
The duck plaque is washed with salt water, the yellow film remaining on the surface is torn off, and then the pot is placed with cold water.
Cook for another 2-3 minutes after the water is turned on, and turn off the fire when you see the floating foam in the pan.
Remove and wash with warm water
Put the duck plaque in a clean pot and add dried chili, onion, ginger, star anise, pepper, cumin, cinnamon, and white peony.
Then add soy sauce, soy sauce, sugar, cooking wine, and warm water without ducks. I like to eat a little soft, so I added a pot full of water.
Move the pot to the fire, change the smallest fire core after boiling, and cook until the soup is concentrated. I used it for nearly two hours.
1. Add a little salt to wash the duck gizzard to effectively remove the astringency and sterilize, remember to tear off the yellow film remaining on the surface of the duck gizzard. 2. The softness and hardness of the boiled duck chops are determined according to your own preferences. If you like the crispy taste, you will put less water. If you like soft, you will put more water, but in the end, you should concentrate the soup to taste. This way, do not add salt, there is enough to taste, soy sauce. 3. If the cooking time is short and the middle is not tasteful, you can soak the duck breast in the soup for overnight, or slice the soup and pour it on top. 4. The marinade of marinated duck gizzard can be poured into the crisper and stored in the refrigerator. If you cook again next time, take out the defrosting in advance and continue to use it to become the old marinade.