“It’s fragrant and spicy, with glutinous lubrication.”
|Duck neck||5 roots|
|Teriyaki sauce||4 teaspoons|
|Cooking wine||2 teaspoons|
|five-spice powder||1 teaspoons|
|Chicken essence||1/2 teaspoon|
|Dried peppers||1 handles|
|Sichuan Pepper||1 pinch|
|time consuming||one day|
Duck neck is soaked in water for about two hours.
Duck neck cold underwater pot, put wine, ginger slices, scallions;
Boil over high heat, remove foam and cook for two or three minutes.
Rinse off the foam.
Pour into pressure cooker and add enough water. Put in sauce, salt, spicy powder, dried pepper, pepper and chicken essence.
Cook rice and press it.
After pressure relief, fish it out, put it in a big bowl, submerge it with brine and seal it in the refrigerator for one day, then take it out when eating.
From the world of gourmet food, I am a work of wild grass