Braised Duck Collarbone

Overview

The first time I ate duck clavicle was when my husband brought it back from a business trip to Hubei. He said it was a specialty there. Although it was very spicy and spicy, the two of us thought it was delicious. It’s just that there is no such snack sold in our small town. Later, a Juewei delicatessen opened next to the market. I excitedly ran to take a look. It was so expensive! And the taste is not as good as the one my husband brought back. After a while, I found that the supermarket sold raw duck clavicle. I was so happy that I immediately bought it home and started to study how to make it. After comparing several tutorials on the Internet and combining my own taste and conditions, I finally made my own duck clavicle, which can be eaten with wine, rice, or as a snack. It is really an affordable and delicious dish! After moving in with my parents-in-law, my parents-in-law couldn't eat spicy food, so they changed the recipe and made it into the traditional braised flavor, which turned out to be very popular with my parents-in-law.

Tags

• hot dishes
• home cooking
• lunch
• cinnamon
• cooking wine
• duck clavicle
• edible oil
• light soy sauce
• old soy sauce
• oyster sauce
• rock sugar
• star anise
• fragrant leaves
• ginger slices
• green onions

Ingredients

Steps

1. 1 Thaw the duck clavicle, clean it, and remove the trachea and other debris.

   

2. 2 The entire duck clavicle took up too much space, so it was cut into two halves in the middle.

   

3. 3 Pour cold water into the pot, add half of the onion and ginger cooking wine, and bring to a boil over high heat.

   

4. 4 Rinse off the scum with cold water. Discard the onions and ginger and put them in the pressure cooker. Add enough water to cover the collarbone and cook for another 15 minutes.

   

5. 5 Put it into the pressure cooker, add enough water to cover the collarbone, and cook for another 15 minutes.

   

6. 6 Heat oil and rock sugar or white sugar in a wok and cook over low heat until it turns into caramel color. Be careful not to let the sugar burn (it will be bitter).

   

7. 7 Fry the lower clavicle and coat it with sugar. Pour the remaining soup in the pressure cooker into the clavicle. If it is not enough, add some water until the total amount of water is level with the clavicle. Add the remaining onion, ginger, cooking wine, spices and seasonings into the wok, bring to a boil over high heat and reduce the juice.

   

8. 8 Remove from pan and plate.