Shuttle Chef Recipe-Spicy Assortment

Product: 3L Shuttle Chef – Outdoor (RPE3000)


1 piece of pork neck (about 250 g)
3 turkey kidneys (about 300 grams)
30 duck tongues (about 200 grams)
2 tablespoons of rice wine
4 slices ginger 2 green onions
4 bay leaves
1 tbsp pepper
2 star anise
1/2 teaspoon of cinnamon powder
Water 1 liter
4 tablespoons of light soy sauce
20g rock sugar
1 tbsp chili oil
1/2 tbsp pepper oil
Diced green onion
Sesame seeds
Ground peanuts
Coriander to taste
Spicy sauce:
2 tbsp light soy sauce
1 tablespoon of Zhenjiang vinegar
1 teaspoon sugar
1/2 tablespoon of oil
1 tbsp water
1. Put the pork neck, turkey kidney, and duck tongue into the inner pot of the vacuum cooker, add water until all the ingredients are covered, add 1 tablespoon of rice wine and 2 slices of ginger, boil the water for 5 minutes after the fire is boiled, remove and rinse.
2. Add 2 slices of ginger, spring onion, bay leaves, pepper, star anise, cinnamon powder and water to the inner pot of the vacuum cooker and boil until boiling.
3. First add pork neck, kidney and duck tongue, then add 1 tbsp rice wine, light soy sauce and rock sugar, cover and boil for 5 minutes, put in a vacuum cooker outer pot and simmer for 2.5 hours, take out and let the kidney and Slice the pork neck and serve.
4. Mix the light soy sauce, Zhenjiang vinegar, sugar, sesame oil and water, and pour it on the platter, then drizzle with chili oil and pepper oil, sprinkle with green onion, sesame seeds, chopped peanuts and cilantro for garnish and serve.
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