Sauce-flavored duck feet

Overview

A qualified Sichuan man should at least work in the kitchen. If you don't have to work overtime and have other things to do today, let's just pass the time in the kitchen. You searched the refrigerator and haven't finished the duck feet you bought last week. I immediately imagined a sauce-flavored + slightly spicy private dish (braised duck feet with sauce flavor). Comments are welcome. PS, this is my first time making it.

Tags

• hot dishes
• home cooking
• chenpi
• cooking wine
• dried chili pepper
• duck feet
• garlic
• light soy sauce
• msg
• star anise
• white sugar
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the black spots from the duck feet and wash them.

   

2. 2 Chop garlic and ginger. I noticed that I cut the garlic into two sizes: large and small.

   

3. 3 seconds to ride the pot. Rinse with cold water.

   

4. 4 Sit on the pot and boil water. Add some cooking wine and ginger slices to remove the smell.

   

5. 5 Remove from pot after 30 seconds and rinse with water.

   

6. 6 Sitting on the pot, there are so many ordinary dishes. At 6-7 heat, add garlic, ginger, and dried chilies in sequence. About 20 seconds after placing the duck feet, add the five spices and stir-fry for 90 seconds. You can add salt at this step. (Fire)

   

7. 7 Let go of the water, nothing more than duck feet.

   

8. 8 Add light soy sauce and soy sauce for 4 to 7 minutes

   

9. 9 Add sugar after about 8 to 10 minutes.

   

10. 10 Add sugar after about 8 to 10 minutes. Cook over medium heat until the soup is almost dry, then turn on high heat to reduce the juice.

    

11. 11 Sudden inspiration. Just like the way to eat Jingwu duck neck, I also put red spicy oil on the finished product. I believe everyone who loves spicy food has it.

    

12. 12 Cuihua, serve.