rattan pepper duck feet, wing tip method, Leshan rattan pepper duck feet method

The recipe is traditional.

Ingredients: duck feet.

1000g excipients: green onions. Amount.

Salt. Amount. Dark soy sauce. Amount.

Pepper. Amount.

Cumin. Amount.

Star anise. Amount.

Sliced ginger. Amount.

Wine. Amount.

Sufu juice. Amount.

Sugar. Amount.

Bayberry. Amount.

Method: A total of 15 steps, I want to complain.

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1.Soak the duck's feet in cold water to melt.

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2.Put water in a basin and bring to a boil.

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3.Blanch the duck feet in boiling water and remove them to control the moisture.

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4.Prepare the green onions, shredded ginger, Sichuan peppercorns, spices, bay leaves, cumin.

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5.Heat a wok and add the corn oil.

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6.Pour in the seasonings and stir-fry.

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7.Stir-fry until fragrant and pour in the duck feet.

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8.Stir-fry and add cooking wine.

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9.Add two more tablespoons of sugar.

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10.Add an appropriate amount of dark soy sauce and stir-fry for a while.

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11.Add salt to taste.

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12.Then add an appropriate amount of bean curd juice.

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13.Finally, add an appropriate amount of boiling water.

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14.After stir-frying evenly, cover the lid and simmer for about 40 minutes, see the skin on the duck's feet burst open and cook, turn off the heat and soak in the soup for a while before taking it out.

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15.Serve on a plate.

Material. Ingredients: 1 duck (about 1200 grams), 600 grams of fresh prawns Ingredients: eggs, dry starch, dry flour, green onions, ginger, prawn brains Appropriate amount of seasoning: salt, monosodium glutamate, cooking wine, green onion and ginger water, salad oil, Sichuan pepper, star anise, cinnamon, cumin.

Method. 1. Cut the back of the duck, take out the internal organs, blanch and wash, add soup, spices, salt and monosodium glutamate to the basin, steam for 2 hours until crispy and detached from the bones, take out, take out the net meat to make a 1 cm thick round billet, sprinkle dry flour and set aside.

2. Take the meat of the prawns and puree them, add egg whites and shrimp brains, whip them vigorously after seasoning, evenly spread them on the duck blanks, and steam them in the basket for later use.

3. Heat the oil in the pot until it is 50% hot, hang the steamed duck blank with egg yolk paste and fry it until golden brown. Beat the egg whites into a sherry paste, smear on the fried duck blank, wipe only one side, put the duck blank in a colander spoon, drench it with hot oil, change it into a square with a length of 2 cm and a width of 2 cm, and put it on a plate.

Preparation of pepper duck paws: 1Wash the duck paws, green onions, and ginger, put the pot on the fire, put in the water, green onion knots, ginger cubes and cooking wine to boil, put in the boneless and washed duck paws to blanch, then soak them in cool boiled water, drain the water, and put them on a plate.

2.Chop the peppercorns and green onion leaves into a puree and put them in a bowl, add refined salt, soy sauce, monosodium glutamate, sesame oil and an appropriate amount of boiling water to make pepper sesame juice, and pour it on the duck paw in the plate.

Ingredients: chicken wing tips.

250g carrot 1 pc.

Broccoli stalks. 1 excipient.

Appropriate amount of green onion and ginger. 4 garlic cloves.

10 dried chilies.

30 peppercorns.

2 fresh chilies.

20ml of cooking wine

5ml dark soy sauce and 15ml light soy sauce

10g of rock sugar and salt to taste.

Chicken essence 2g sesame oil appropriate amount.

2 sprigs of coriander. 1 garlic sprout.

Step 1Prepare all the ingredients.

2.Slice carrots and broccoli stalks, blanch in boiling water and set aside.

3.Place the blanched carrots and broccoli stalks in a dry pan and set aside.

4.Wash the tips of the wings, blanch them with boiling water and let them cool for later use.

5.Pour oil into a wok and add peppercorns and dried chili peppers and fry over low heat until fragrant.

6.Remove and sauté chives, ginger, garlic and red peppercorns.

7.Pour in the wingtips and stir-fry for a while.

8.Add cooking wine and stir-fry until fragrant.

9.Then add dark soy sauce and light soy sauce and stir-fry evenly.

10.Add the rock sugar and continue to stir-fry.

11.Add water and salt and cook for 15 minutes.

12.Add the washed and cut garlic sprouts, pour in sesame oil and stir-fry evenly.

13.Pour the tips of the chicken wings into a dry saucepan and sprinkle with coriander to serve on the alcohol stove while serving.

Ingredients. Half a pound of chicken tip.

Ginger is a little bit of food.

A little garlic to restrain food.

4 scoops of light soy sauce.

1 scoop of dark soy sauce.

Half a spoon of salt. 2 scoops of peanut oil.

Preparation of soy sauce with the tips of chicken wings.

1.Wash the tips of the chicken, drain and set aside.

2.Ginger and garlic washed and finely chopped.

3.Preheat the pot, add the oil to a temperature of 7, add the garlic, and stir-fry the ginger until fragrant.

4.Add the chicken tips and fry lightly browned on both sides.

5.Add an appropriate amount of water, 4 spoons of light soy sauce, 1 spoon of dark soy sauce, and half a spoon of salt and simmer until you are counted.

6.Finally, collect the juice and serve on a plate.

Use your phone to see how this dish is made.

Tips: The tip of the chicken is not blanched, and it is very fragrant when boiled.

Ingredients: Chicken wings 250g

Sichuan pepper If you like the hemp flavor, put more.

Ginger A small slice of shredded.

Cooking wine about 15 grams.

Sugar to enhance the taste.

Salt more than usual stir-fry before it tastes.

Red Chaotian pepper and two vitex strips If you eat spicy, put more Chaotian peppers, and put three or four hail wattles on the side are enough for the amount of chicken essence and stir-fried vegetables.

Oil Pepper Blades Three or four cloves of garlic.

Shallots Cut into small sections, only three or four sections.

The practice of pepper wing tips.

The oil is spicy (a little more) when you see the oil smoking, put in garlic slices, ginger, green onions, peppercorns, and Chaotian pepper and stir-fry for about 1 minute, put in the tips of the wings (do not blanch the water, the raw oil is the most fragrant) Add cooking wine and some salt to continue stir-frying, and when you see that the edge of the chicken wings begins to appear golden with the color of Qi, you can add two vitex strips.

Add two wattle strips and stir-fry for about 1 minute, add salt and chicken essence to try the saltiness and then you can get out of the pot.

Method: There are three ways to make pepper and salt chicken wings, the first thing to do is to put the pepper and salt into the pot and fry, fry the fragrance and then put it out, and the chicken wings are salted in advance. The first type:

When roasting the chicken wings, add carrot slices and green pepper cubes, and sprinkle with pepper and salt after cooking; The second type: sprinkle salt and pepper first and then put it in a pot to steam; Third: Sprinkle salt and pepper evenly on the chicken wings and bake in the microwave for about seven minutes.

Taste: Although the taste made by these three methods is different, the aroma of pepper and salt will be immersed in it, salty and tender, and the aftertaste is endless, which is not only a favorite of children, but also a good choice for adults to use it to drink. Improvement Drivers:

Chicken itself is a high-protein and low-fat food, and these methods not only maintain the original nutrition of chicken wings, but also do not be as greasy as fried, so the whole family can taste it with confidence.

Ingredients.

Half a pound of chicken tip. Ginger is a little bit of food.

A little garlic to restrain food.

4 scoops of light soy sauce.

1 scoop of dark soy sauce.

Half a spoon of salt. 2 scoops of peanut oil.

Preparation of soy sauce with the tips of chicken wings.

1.Wash the tips of the chicken, drain and set aside.

2.Ginger and garlic washed and finely chopped.

3.Preheat the pot, add the oil to a temperature of 7, add the garlic, and stir-fry the ginger until fragrant.

4.Add the chicken tips and fry lightly browned on both sides.

5.Add an appropriate amount of water, 4 spoons of light soy sauce, 1 spoon of dark soy sauce, and half a spoon of salt and simmer until you receive 6Finally, collect the juice and serve on a plate.

Use your phone to see how this dish is made.

Tips: The tip of the chicken is not blanched, and it is very fragrant when boiled.

1 herb fruit.

Star anise: 2 pcs.

Chicken wing tips 20 pcs.

Garlic 4 pcs.

Ginger 4 slices.

Sichuan pepper 3 grams.

4 tablespoons of Weishida hoisin sauce.

Oyster sauce 1 scoop.

MSG 1 scoop (small).

Essence of chicken 1 scoop (small).

1/2 tablespoon (small) of five-spice powder

6 dried chili peppers.

Millet Spicy 5pcs.

1 tablespoon spicy sauce.

The secret recipe for chicken wing tips.

Wash the raw materials, add hoisin sauce, oyster sauce, chicken essence, monosodium glutamate, five-spice powder, knead for 1 minute, set aside for 5 minutes to marinate to taste.

**, put oil to heat, put in grass fruit, star anise, pepper, 5 seconds later, put in dry chili pepper, ginger and garlic and stir-fry until fragrant, put in chicken wings and stir-fry over high heat, put in spicy sauce and fry until golden brown, all the marinated soy sauce is also poured into the pot, pour in warm water and flood until the chicken wings are drenched, cover the pot, simmer for 15 minutes on medium heat, reduce the juice over high heat and put in millet spicy until it becomes thicker, and put it out of the pot and put it on the plate.