How to make Shuiyang Sanbao

Many people don’t know how to cook, which is normal in modern society. After all, with the prosperity of the modern catering industry, we can eat in restaurants. But many times, the taste is really different when you make it yourself. As for the method of making Shuiyang Sanbao, you can make it yourself and then taste it yourself. I believe the taste will definitely be different.

1. The three treasures of Shuiyang: duck feet, duck wings, and Shuiyang dried tofu; wash them separately, chop the duck wings in half and set aside.

2.1 Add appropriate amount of water to the pot and put in duck feet and duck wings.

3.2 Cut the dried tofu into pieces, slice the ginger, cut the garlic in half, and chop the green onion for later use; put a spoonful of cooking wine and a spoonful of dark soy sauce in a clean bowl and set aside.

4.1 Cover the pot and bring to a boil over high heat, then simmer over low heat for about 20 minutes.

5.2 Add star anise, cinnamon, cardamom and ginger slices; then pour in 1 spoon of cooking wine and 1 spoon of dark soy sauce.

6. After 20 minutes, the duck feet and wings are slightly tender, then add the dried tofu and garlic cloves and cook for about 7-8 minutes until the flavors are absorbed.

7. Pour in a little Lee Kum Kee Steamed Fish Soy Sauce to season and thicken the sauce.

8. Sprinkle with chopped bell pepper and minced garlic when serving.

The Shuiyang Sanbao dish that I’m going to introduce to you today is very good and very detailed. You might as well try it according to these steps, you will definitely succeed.