How to Make Braised Duck, Dried Bean Curd, and Braised Pig Feet

Salted Dried Bean Curd

Ingredients: Eggs, light soy sauce, Chicken Powder Broth

Procedure:

1Prepare the materials, boil and peel the eggs.

2Add half a pot of water to the pot and add the seasoning.

3Scrape the surface of the dried bean curd with a knife.

4Put the dried bean curd and eggs into the broth, add appropriate amount of light soy sauce and salt.

Jiangnan Braised Duck

Ingredients: Tender duck, ginger, scallion, star anise, cinnamon stick, Sichuan flower, Opopanax obliquus, Chinese Pagoda, dried tangerine peel, fennel seeds, white (remove seeds), ginger flower, 6 jin pig trotters, 100g sugar

Procedure:

1Use fire to burn the hair of the pig trotters clean, put them into water at about 30 degrees Celsius for half an hour, repeatedly pound wash four times, wash clean and then put them into boiling water for multiple times until there is no pig trotters' stinkiness.

2In a frying pan, add a little oil, put sugar to make caramel color over a small flame, constantly stir while making a large bubble, when the large bubble increases, sugar color is finished, then put in pig trotters quickly and stir-fry, put in high broth and seasoning to braise for 20 minutes, and then braise for 30 minutes.

4Every few minutes, scoop the broth on the duck, until the broth is half gone, add sugar and continue to braise over a small flame.

5Every few minutes, scoop the broth on the duck, until the broth is thin and viscous, sprinkle a little MSG.

6Take out the duck, cool it down, remove the scum from the broth, pour the viscous broth into another empty bowl and drizzle it with the broth of braised duck to eat together.

6