Smoked duck brain recipe
- duck brain
- five spice powder
- rice wine
- soy sauce
Cook 20 duck heads in a pot of boiling water, cut them open one by one, dig out the duck brains, add clear soup, soy sauce, wine, scallions, ginger slices, five-spice powder, and simmer on a warm fire for a while, pour out, drain the soup.
Use a smoked cage, put vegetable leaves in the cell, put duck brains on the vegetable leaves, and arrange them neatly one by one.
Use a dry pot, put a little rice, sugar, and sawdust at the bottom of the pot, put a smoker cage on it, cover it tightly, burn the smoke and smoke it for a while, then take it out and put it in a plate of flies.
Pour 500 grams of raw oil into the pot and heat it to high heat, then put the bean sprouts (only the leaves, not the stems) into the water and rinse them, then quickly fry them in the oil pot, take them out, and surround the duck brains. When frying, it is necessary to grasp the time. Too long bean sprouts will turn yellow; too short water will not dry, not crisp or crisp.