Duck Lock Bones
Haitian dark soy sauce
3 dahurica dahurica, 3g cinnamon bark, 4 incense leaves, 3 shanai 2 slices of sand, 3 anise 10 cloves, 20 cumin
How to make marinated pork belly ribs
Wash the duck locks.
Add 15 grams of ginger and a teaspoon of cold water to a pan. salt to boil.
Cook over high heat for 10 minutes, then skim off the foam.
This time with so many spices
Angelica dahurica 3 slices, cinnamon 3g, incense leaves 4 slices, sand 3 slices, shanai 2 slices, star anise 3 slices, 10 cloves, cumin 20 slices. For all the spices on top, boil in a pot of cold water for a couple of minutes, then pour off the water. (To remove the bitterness of the spices)
❣️ Spice packets ❣Wrap them in saran wrap.
Heat a little cooking oil in a pan and pour in the blanched duck locks to fry dry. (Make the duck meat more tightly)
Pour all these spices into the pot, the taste of freshness can not pour a pot of oh90 to 100 grams is enough! Two to three tablespoons of dark soy sauce.
Add all the spices to boil on high heat for ten minutes, change to low heat and let it simmer for 40 minutes, stirring two or three times in between. (Can you sneak a taste, duck collarbone cooked or not)
And then open the fire to close the sauce. Listen to …… this crackling pleasant sound, simply mouth-watering
Out of the pot
It tastes good Key words huh Slightly spicy slightly numb slightly sweet, heavy taste you can add a little more pointed chili, pepper.