Step diagram of homemade braised chicken and duck, how to make homemade braised chicken and duck.

Stewing soup step

Shuiyiwan

80 grams of sugar

5 grams of oil

Water replication step

Proper amount of water

Onion 2

4 slices of ginger

4 Jin of meat (eat whatever you like)

Stewing soup step

6 Jin of water

Ginger 1 4 tablets

20 g pepper

Zanthoxylum bungeanum 10g

2250 grams of oil

A proper amount of salt can make soup salty.

Halogen bag 1 bag' wrapped with non-woven fabric'

Soy sauce 100g * soy sauce 30g.

20 grams of monosodium glutamate chicken essence (I used chicken bones)

Homemade braised chicken and duck?

Preparation materials: 80 grams of sugar, 5 grams of oil, a bowl of water, cold oil in a cold pot, the less oil, the better.

(Put oil first, then sugar, then set fire) Then stir fry constantly, even with a small fire. Stir until foaming, add a bowl of water. Be careful when adding water. Don't burn it. Then stir the sugar until it melts and turn off the heat.

done

Rinse the meat with cold water and remove the blood powder for later use.

Stainless steel pot!

Add 6 Jin to the pot? Water, add pepper, pepper, sugar, cooking oil and ginger slices, and cook for 15 minutes.

A bowl of 250g cooking oil? Zanthoxylum bungeanum and Zanthoxylum bungeanum according to their own taste, each add 3/ 1? Half medium and half hot? Add all the spicy)

Plus these things I mentioned first,

Halogen bag! Never put it in!

The spicy taste is almost out. Soy sauce is 80- 100g, soy sauce is 20-30g, and chicken essence monosodium glutamate 15g. Put it in for seasoning, and then seasoning.

Scoop a spoonful of soup to see the color, just a little deeper than this.

Salt is just to feel the salty soup!

When mixing soup, you must pay attention to the spicy and salty taste of marinated soup. The taste of marinated soup must be slightly salty than what you usually drink.

⑦ Reference schedule: beef steak takes about 50 minutes; Beef for 45 minutes, tripe and pork tongue for 40 minutes; Stew trotters, duck gizzards, pork bellies, duck legs, chicken legs and duck necks for 30 minutes; Pig tail, pork belly, chicken gizzard and duck liver for 25 minutes; Chicken neck, chicken gizzard and pork belly for 20-25 minutes; Marinate pig ears, pig intestines, pig skin, duck head and duck feet for 20 minutes; Cut duck collarbone, duck wings, duck heart, pig skin and pig liver, and marinate for 15 minutes; Chicken feet 12- 15 minutes; Duck tongue 10 minutes or so; Duck intestines and chicken wings for 8 minutes; Chicken wings for about 20 minutes; (8-9 portions of meat are cooked and soaked for 2 hours) The whole lotus root is cut in half 15 minutes; 5-6 minutes in qianzi; Kelp and yuba (soaked) for 3 minutes; Flammulina velutipes 1-2 minutes (vegetarian dishes can be soaked for a little shorter to taste). The specific marinating time depends on the situation. Please feel free to ask me if you don't understand.

When marinating, simmer gently. Do not cover it. After pickling, turn off the fire and soak for 1-2 hours. Don't cover it when marinating. Don't use too much water when marinating, just cover the meat you want to marinate. Not that the more water, the better. Pick up the excess salt water and put it in a bowl for later use.

Cold food tastes better.

skill

If you like sweet and spicy flavors, add sugar hard.