Meizizi super flavored 30 minutes to get it better than any takeaway ~ under the wine duck paw

Cooking Instructions

1. A pack of duck paws bought by Pu Pu was soaked in salt water to thaw

   

2. Prepare all the ingredients and dressings

   

3. These spices are adjusted according to their own discretion, and if you like spicy, you can have a little more millet pepper

   

4. The most important thing is that this Lee Kum Kee secret braised sauce
   can be replaced with similar products

   

5. Put some ginger slices, old wine, and duck paws under hot water, and scoop up the duck paws when the water is boiled

   

6. Don't cook for too long

   

7. Heat the oil in a pan and add a little sugar and sauté the sugar over low heat

   

8. Stir-fried sugar must be on low heat! If it lasts too long, it will turn black and bitter

   

9. Add star anise, bay leaves, cinnamon, and red peppers

   

10. Stir-fry the duck paws together

    

11. Put in order: braised sauce, extremely fresh, black vinegar, beer

    

12. Key points: 3 tablespoons of Lee Kum Kee's secret braised sauce (ceramic), 2 tablespoons of Wei Ji Xian,
    and then 1 tablespoon of black vinegar, about 180ml of beer (more beer will be softer, dispose of it at your own discretion)

    

13. Simmer over low heat, don't open the lid all the time, generally 20 minutes, if you like soft rotten, you can take a little longer

    

14. Look at the time 10 minutes and turn over

    

15. Oh
    my God, this is about 30 minutes
    ! It was perfect! The taste is better than any duck paw!