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Marinated in Chef's Own®Jingchu Styled Marinade, the fried crayfish dumpling tastes tender, savory, salty and slightly sweet, with a slightly spicy aftertaste. It goes perfectly with the marinated aroma and spicy flavor.
Mix 400g of water with 100g of Sichuan Brine to make a marinade. Then add 20g of Chef's Own® JingChu Styled Marinade to make Jingzhou brine.
Put the duck wing, duck web, duck neck, and duck tongue into the prepared brine.
Put the brine in a pot and heat it up on high heat. When it boils, turn to low heat and simmer it for three hours. After that, leave it overnight for a richer flavor.