Homemade Zhou Black Duck ~ Spicy duck goods and vegetarian dishes of the chain store ~ duck intestine duck neck duck collarbone lotus root slices kelp ~

Zhou Black Duck is too expensive, I can't afford to hurt it, this is made by synthesizing the recipes of the gods, it is not original, the taste is really great, and there is no need to put beer, the family says that there are no chemical additives is delicious, the spicy taste is spicy, the more you eat, the more fragrant! I don't like sweetness, so 20 grams of sugar is just right, I can't eat sweet, I like sweet and spicy at least 35 grams of sugar ~ A friend asked me if I could use a chicken neck, I tested it at home today, made a chicken neck and chicken collarbone, the time was shorter, and it was done in half an hour, compared with duck goods, there is less meat, and the taste of duck meat is not so firm, the only advantage is that it tastes better than duck meat~ This can be regarded as an advantage , if it is more convenient to buy duck goods, it is recommended to use duck, My friend asked this because there is really no raw duck sold in the ordinary market in our Northeast China, at least I haven't seen it once since I was a child, and I have bought it online

Ingredients

Allkindsofduckgoods(suchasduckneckwholemarinade) 2 kg

Allkindsofvegetariandishes 1 kg

Lightsoysauce 80 grams

darksoysauce 25 grams

Cookingwine 100 grams

Rocksugar(whitesugar) 20~40 gramsIfyoudon'tlikesweetness,20 gramsisenough

Ginger 8 slices

Greenonionwhite 8 cm

Sichuanpepper 10 grams

Sesamepepper 10 grams

Cinnamon 1 smallpiece

bayleaves 3 pieces

Driedchilipepper 20 pcs

Cooking Instructions

All ducks should be blanched to remove blood foam and rinsed with cold water to make the meat firmer.
A collection of various spices, this is the picture taken at the beginning, and then I felt that the spicy was not enough and added millet spicy and pepper!
Put all the spices in a bowl of water and cook for five minutes to better bring out the fragrance.
Put other seasonings in the boiled spice pot, put in the duck goods, stir-fry until colored, put in hot water about the same level as the ingredients, simmer for 10 minutes, stir-fry over low heat and continue to cook for 10 minutes,
put in the lotus root slices, put in the kelp after boiling for 5 minutes, put the duck intestines after the kelp boils for 5 minutes, and the duck intestines can be boiled for 5 minutes to collect the soup.
If you have more soup, you can turn it on a slightly larger heat, and when the soup is less, change it to low heat, and cook it on low heat until the soup is finished.
In the process of cooking, if you feel that the soup is not enough, you can add some boiling water at any time, not too much each time, no more than half a bowl.
I picked out what I ate, and the remaining seasoning in the pot was frozen, and the next time I added some seasoning, I can only reuse it once, and the seasoning will be tasteless if I use it more times!