Chinese Food
Sweet and delicious duck feet with orange peel
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Chen PI duck feet. It's also made this time. Just as the name suggests, it's Chen PI braised duck feet. For laoguang, tangerine peel is a very familiar medicinal material. Cantonese like to use tangerine peel into vegetables. Tangerine peel is soaked in water and other tangerine peel. It not only has the therapeutic value of dissolving phlegm and promoting Qi, but also has the value of seasoning. Cooking dishes, such as adding tangerine peel, not only remove the smell of smell, but also make the dishes particularly delicious. This weekend, we had a dinner at home and made a braised duck feet with orange peel for everyone. The feet of duck contain the fragrance of tangerine peel. The taste is deep into the bones. It's not greasy or greasy. It's sweet and delicious. It's fragrant.
Cooking ingredients
Cooking Steps
Step1:Fresh duck claws. Green onio
Step2:Orange peel, two squid heads, two shallots, ginger, rock sugar, spar
Step3:Cut nails with fresh duck claws. Let's use cold water for a while
Step4:Gently drain the duck's paws. Remove the supercooled water. Drain the water
Step5:Hot pot, hot oil. Stir fry duck paws in a small hea
Step6:It's just a little yellow
Step7:Put the fried duck feet into the earthen pot. Put the tangerine peel, dried squid head, scallion knot, ginger slices and ice in it
Step8:Pour in two teaspoons oyster sauce, soy sauce, rice wine, salt and a little wate
Step9:At last, boil it in a large heat. Cover it in a small heat and simmer for 30 minutes. When the sauce is thick, the pot will be ready.
Cooking tips:It's better to use tangerine peel for more than 10 years. It's better to add dried squid in this way. It's a skill to make duck claw have complex taste and delicious dishes.
