Seafood is Currently Popular When Braised, Achieving Better Flavors
Classic Flavors, Duck Meat is a Classic Among Classics. Duck Meat, from its initial formation, has been widely recognized and enthusiastically pursued by the masses. It has endured for a thousand years, lasting through the ages. Duck Meat is not a single cooking method; it combines cooking (heating) and flavoring. Traditional Duck Meat primarily uses pork and chicken. I'm sharing Duck Seafood with you.
Recipe
Water 4000g, Sichuan Peppercorns 30g, Star Anise 70g, Fragrant Chili 30g, Two-Ginger Leaf 120g, Ginger 60g, Green Onion 50g, Salad Oil 300g, Old Duck Meat Paste 570g, Salt 60, Yellow Bean Sauce 60g, Chicken Essence 50g, Flavor Enhancer 20g, Sugar 80g, Duck Meat Flavor Enhancing Powder 10g, Chicken Enhancing Paste 20g.
Ingredients
Three Steps, One Hour
Step 1: Measure water, Sichuan peppercorns, chili, and oil. Simmer over low heat for 30 minutes. While simmering over low heat, measure and prepare other auxiliary ingredients (except Old Duck Meat Paste).
Step 2: Heat the separately measured Old Duck Meat Paste and add it to the broth, simmer over low heat for 20 minutes.
Step 3: Add all auxiliary ingredients to the broth and stir until dissolved. After 10 minutes, you can start braising the seafood.
Tips
1Due to the difference of various seafood ingredients, the braising time is also different: Shellfish and seafood should be used separately with the broth because shellfish and seafood contain sand, 3 minutes is sufficient. Shrimp, crabs, crawfish, hard-shelled seafood braise for 20 minutes. Squid, penfish, small mackerel, eight-belt fish, etc., soak in Spicy Duck Meat Flavor Broth for 8 minutes.
2Squid, penfish, small mackerel, eight-belt fish, need to be sliced before frying with a small amount of Spicy Duck Meat Flavor Broth over high heat and thicken with a glaze. Then you can take it out.
3Adjust the flavor according to local preferences, add chopped green onions and cilantro.
