Wuhan spicy brine

Wuhan spicy duck neck brine set

Goose palm wings, goose gizzard intestines, quail eggs, thousand pieces, tofu cubes, enoki mushrooms, etc...

Cut into thousands of strips and peel the lotus root...

Add cooking wine to the pot, add ginger slices and quail eggs. Boil the meat for about five minutes. Remove the thin chicken wings for 2 to 3 minutes. Remove them and wash them with clean water...

Fry the sugar color. This step is the most important. Just use as little oil as you need to cover the pan. Add five tablespoons of sugar to the cold pan and stir-fry over medium heat...

Fry until brown

When it bubbles, turn off the heat and pour in a small bowl of boiling water...

Take a pot that can cover the ingredients, add water and bring to a boil. Add ginger slices and scallions and cook for 5-10 minutes. Add in fried sugar and add red pepper and Sichuan peppercorns (according to personal taste) and oil (the oil should be thick enough on all sides). After cooking for five minutes, add about 60g of salt. Just make it saltier than the usual soup

Then add 150g of light soy sauce, 20g of dark soy sauce, 15g of chicken essence and monosodium glutamate, and simmer for five minutes.

Braise thick meat first, braise thin meat later, time reference table, gizzards, neck, legs, braise for 30 minutes; palms, liver 20 minutes; claws 12 minutes, wing tips 8 minutes, chicken wings 20 minutes, beef 50 minutes, pig trotters 35 minutes, beef The calf is 40 minutes (the meat is 8-9 minutes cooked, turn off the heat and soak for 2 hours), cut the lotus root in half for 15 minutes, dry the seeds for 5 minutes, kelp for 3 minutes, enoki mushrooms for 1-2 minutes, soak the vegetable vegetables for a short time... Stew the stuff into the flavor, take it out and mix it with the brine and spicy oil...

Delicious

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