Super Easy Braised Duck Steak

The duck's chin here is called duck down steak. It is a very delicious snack made of brine. The king's home of the university's back door is very delicious. At that time, I often bought it with my husband to solve the greedy, wow! I think it feels so good! I saw fresh duck heads in the market, non-frozen ones. Frozen duck heads really couldn't catch my desire! Get started!

The duck's chin here is called duck down steak. It is a very delicious snack made of brine. The king's home of the university's back door is very delicious. At that time, I often bought it with my husband to solve the greedy, wow! I think it feels so good! I saw fresh duck heads in the market, non-frozen ones. Frozen duck heads really couldn't catch my desire! Get started!

Material

Duck chin (eyes and upper mouth will be cut off when buying) 5
soy sauce The right amount
water The right amount
salt The right amount

Remove the remaining hair from the duck steak, rinse and cut in half for better rinse and feeding.

The washed duck is boiled in boiling water for 2 minutes. The white film on the throat is removed and cleaned.

Production of brine: about 500ml of soy sauce is introduced into the pot. The brand requirements are not strict. I use Wei Shida. I personally think that pure soy sauce is too free. I will add about 100-150ml of water and then add appropriate sugar to freshen it. Use chopsticks to taste the taste of brine, and then fine-tune if you are not satisfied.

Put the duck steak in the brine, soak it properly, boil the fire, turn it to a low fire after it is opened, and then keep it for 20-30min. Clip out the loading plate. After the brine is cooled, keep it in the refrigerator, it will be much easier next time, just add the ingredients and cook.

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