Mildly Spicy Braised Duck Offal

Prepare ingredients, spices, and seasonings.

The entire process, soaking the duck products and drying the spices, is completed the night before.

About eight or nine jin of duck products are cleaned, then soaked overnight in water with baking soda and white vinegar.

Remove the fat from the neck. Take out the trachea and nasal mucus from the duck heads, clean the ears, and remove any other feathers that need to be plucked. You can also remove the feathers after blanching the duck, which makes them easier to pull out.

After picking them all clean, soak them in water for an hour.

I also prepared some vegetarian dishes, they are very casual, just whatever you like. In addition, goose intestines, duck intestines, lobster tails, duck tongues, and similar items are all optional.

Sort all the dry spices according to size, wash them clean, let them air dry overnight, as they will be fried later, so the moisture should be dried out.

Spice table.

I also prepared some chicken feet, chicken hearts, chicken gizzards, chicken livers, and chicken wing roots. The method is the same as for the necks: soak them first in baking soda and vinegar, then clean them thoroughly, then soak in clean water for an hour or two, and rinse several times until the water becomes clear. This way, there is no fishy smell.

Seasonings, prepared and ready, a bowl of liquids, a bowl of solids, weighed with an electronic scale.

Seasoning list.

Soup color: Boil a bowl of water and set aside. Put rock sugar in hot oil and cook until it forms dense bubbles, then pour in the boiling water. For details, see other notes.

Blanch: green onions, ginger, Sichuan peppercorns, yellow wine (if you don't like the taste of cooking wine, usually substitute with yellow wine or white wine), put in cold water.

Bring to a boil, boil, remove the scum, the pot is small, so it is blanched in two pots.

Look at all this foam.

After scooping it out, rinse it with pure water, and the meat will be firmer.

Frying the spices: Put both oil and lard into the pan, and lightly fry all the dry spices over low heat. Add them in batches according to size. Make sure the heat is low; if they burn, the flavor will change. Lightly frying means bringing out a more intense aroma of the spices through the oil.

Filter out the dry ingredients, return the oil to the pan, and fry the sauce.

Stir the sauce that was just measured evenly, and add the scallions to hot oil.

After the green onions wilt, add the sauce and fry until it bubbles, releasing a strong fragrance of the sauce.

Then add the braising liquid filtered last time; if there isn't any, just ignore it.

Add two more cans of small beer, any beer is fine, two cans of 1000ml is enough.

Pour in the cleaned sichuan peppercorns and chili peppers (they are more fragrant if fried in oil; I accidentally threw them in when frying the ingredients).

The fried seasoning packet should be wrapped in cheesecloth, using two pieces of cheesecloth, wrapped on top and bottom, so it won't leak.

Caramel color, solid seasonings, all added to the braising soup.

Add water to two-thirds of the pot, bring to a boil, then simmer over low heat for 15 minutes. The braising soup will be ready. You can add more water if needed, enough to cover the duck ingredients.

Bring to a boil, add duck offal, the order is shown in the table.

This pot is too small to hold everything, the pig trotters are cooked in a pressure cooker, with less chili, for the kids to eat; adults can add more braising sauce if they want it spicier.

Neck, collarbone, and chicken gizzards are boiled for 15 minutes, then add the head, wings, paws, and heart and cook for another 15 minutes, then add the wing tips, duck tongues, and lotus root slices and cook for three minutes, then add potato slices, duck intestines, tofu skin, and quail eggs and cook for 1 minute.

Cover with a lid, press down with water, and soak for a few hours to let it absorb the flavor.

Original picture, I can't eat spicy food. This is mildly spicy. If someone can eat spicy food, they can brush a layer of the braising oil from the broth, which is the layer that floats on top of the noodles in the soup. Brushing it on will increase the spiciness quite a bit, and it will also make the surface shinier and improve the appearance.

Beautiful picture.

Original recipe, everyone can make less, just reduce the ingredients proportionally. The aftertaste of Chinese prickly ash is bitter, while Sichuan pepper has a numbing aroma. Adjust the subtle flavors to your own liking. Thanks for watching, and feel free to leave comments.