Health benefits
Pigskin: Protects the nervous system
Cinnamon: Delays aging, antioxidant, anti-cancer and prevents cancer
Grass fruit: removes phlegm Phlegm
Ingredients
Stick Bone ( 3 Jin ) | Pigskin ( 2 pounds ) |
Chicken rack ( one ) | Duck neck ( 1000g ) |
Fragrant sand ( ) | Cinnamon ( ) |
Fragrant seeds ( ) | Muxiang ( ) |
Betel nut ( ) | Cinnamon ( ) |
Octagonal ( ) | Accumulation shell ( ) |
Grass fruit ( ) | Piper ( ) |
Dahurian Angelicae ( ) | Lilac ( ) |
Licorice ( ) | Ginger ( ) |
Angelica sinensis ( ) | Red Gardenia ( ) | Geranium leaves ( ) | Shannai ( ) |
Grass Bandit ( ) | Yuguo ( ) |
Alpinia ( ) | Thousand Miles ( ) |
Bai Kou ( ) | Cumin ( ) |
White pepper ( ) | Zanthoxylum bungeanum ( ) |
Chili ( ) | Salt ( ) |
MSG ( ) | Chicken Essence ( ) |
White sugar ( ) | Edible oil ( ) |
What Zhou Heiya made for the first time
1.Soak all spices in warm water for 5-8 hours
2.Big bones, Blanch the meat skin and chicken rack and add the broth for 5-6 hours, remove the residue and leave the broth.
3. Fry the sugar color and pour the fried sugar color into the stock.
4.Add chili pepper and cook for 15 minutes before adding spices.
5. Cook on low fire for an hour and leave it to the next day.
6. Blanch the duck neck, wash it, bring the brine to a boil over high heat, and add salt MSG, chicken essence, sugar.Pour in the duck neck and cook over low heat for 50 minutes.
7.Finished Product
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
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