material
Duck feet, onion, ginger, garlic, fragrant leaves, cinnamon, star anise, seasoning: cooking wine, soy sauce, soy sauce, sugar.
working methods
1 Wash the duck feet in sections, put them in a pot, add water, onion and ginger slices, cook for 3 minutes, and remove the duck feet to wash the floating foam;
2 After the wok is hot, put a little oil and saute shallots, ginger and garlic;
3 add water, put it in duck's paw and boil it, add cooking wine to remove fishy smell, put fragrant leaves, cinnamon and star anise in a bag and put it in a pot;
4 Add soy sauce, soy sauce and sugar, and simmer for about 1 hour until the duck's paw skin is soft and crisp and the soup is thick.
Practice 2, Dongshan braised duck feet
material
Duck feet 10, Dongshan duck head marinade 1 pot.
working methods
1. blanch the duck feet in boiling water 1 min, then take them out and take a shower in cold water.
2. Boil the marinade of Dongshan duck head, put it into the duck feet made by 1, turn to low heat and cook for about 10 minutes, then turn off the fire, soak for about 30 minutes, take out the duck feet, and blow dry for later use.
3. Heat the oil pan to about 160℃, put the duck feet of the second method into the pan and fry for about 30 seconds on medium fire until the surface is burnt.
Practice 3. Braised duck feet in Cantonese style
material
1000㏄. 300g duck feet with Cantonese gravy.
working methods
1. Wash the duck's paw with water first, and cut off the duck's paw in front for later use.
2. Take a pot, add Cantonese gravy to boil, then add duck feet by the method of 1, cook with low-heat gravy for about 5 minutes, and then turn off the fire and soak for 15 minutes.
Method 4: Braised duck's feet in thick sauce.
material
Marinated sauce: 1 includes marinated sauce, pepper, ginger, garlic, onion, chicken essence, crystal sugar (sugar is also acceptable), soy sauce, soy sauce, old wine and pepper (I used the marinated sauce left over from the last marinated pig's trotters, which tastes better).
working methods
1. Wash the duck's paw, cut off the front of the duck's paw with scissors, and take it out after boiling in water.
2. Add duck's paw salt water to the prepared salt water juice until it is cooked.
Practice 5, marinated duck feet
material
Material: duck feet 1500g,
Accessories: coriander 100g,
Seasoning: monosodium glutamate 10g, sesame oil 10g.
working methods
1. Remove coarse yellow skin from duck's feet and wash. Boil in boiling water until it is 60% rotten. Soak it in cold water, cut off the back of the claw, and remove the skin and nails at the bottom of the claw. Wash it with clear water, then simmer it in a marinated soup pot for half an hour, take it out to cool, and brush it with sesame oil to avoid drying.
2. When eating, put the duck's paw on the plate, pour the fragrant brine soup, monosodium glutamate and sesame oil, and then put the coriander.