Taste: Fragrance technology: pickled duck feet and wings. Material: Ingredients: 300g of duck wings and 300g of duck feet.

Seasoning: salt 100g Features of the feet and wings of dried salted duck: fragrant, and can be used as tea or wine. Teach you how to make dried duck feet, and how to make dried duck feet is delicious. 1. Mix 25g of refined salt and clear water to marinate duck feet, stir every four hours, and marinate until the next day.

2. The next day, take the duck feet out of the pot, soak them in clear water for two hours, filter the clear water, put them in a shed and bake them in a torch at night until they are cold. The practice of pickling duck feet buns introduces the dishes and their functions in detail: pickling vegetables.

Taste: Salty and umami flavor technology: preserved duck feet bag making materials: ingredients: duck feet 30g, pork (fat) 300g, pork liver 300g, duck intestines 500g.

Seasoning: 8 grams of salt, 3 grams of sugar, 0/00 grams of soy sauce/kloc, 4 grams of white wine and 4 grams of ginger to teach you how to make dried duck feet. How to make dried duck feet delicious? 1. Peel off the yellow hard clothes on the duck's feet and the hard shells on the toes and claws, and drain the water with a spatula.

2. Fat pork is cut into 1.5 inch strips, and 60g is cut into 30 strips.

3. Cut the pork liver into 30 pieces, soak it in boiling water and take it out to dry.

4. Add 2 tablespoons of crude salt to duck intestines, mix well, then wash off the fishy smell, then wash it with clear water and drain it in a basket.

5. Grind ginger into velvet and squeeze out ginger juice for later use.

6. Put duck feet, fat pork and pig liver into a pot, pour them into boiling water about 1 inch high where all the materials have been soaked, and stir them with chopsticks so that all the materials can be soaked in boiling water. Soak the ingredients for about 1 min, then take them out and put them in a basket to dry.

7. Pour off the water in the basin soaked with duck feet and other materials, dry it with a cloth, put salt, sugar, ginger juice, soy sauce and soy sauce into the basin, stir and mix evenly with chopsticks, then add wine, add dry water and duck intestines, mix well with the liquid, and marinate for about 30 minutes before use.

8. After all the materials have been marinated for a long time, take a piece of fat pork and a piece of pork liver, put them in the duck's paw, and tie them tightly with duck intestines to prevent separation.

9. After all the bandages are finished, string them together with strings, each about 4 inches apart, and then hang them to dry. It will take three or four days if it is not hindered by rainy days.

Pie-food phase grams:

Pig liver: Pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybean, tofu, quail meat and pheasant; It is not suitable to eat with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame and hawthorn; Animal liver should not be eaten with vitamin C, anticoagulant, levodopa, Youjiangling and phenelzine.

This paper introduces the practice of roast duck feet in detail, including the cuisine and its functions: kimchi beauty menu and diet menu.

Taste: spiced craft: roast duck feet. Ingredients: 800g duck feet, 30g pork (fat), 50g chicken liver and 500g duck intestines.

Seasoning: salt 15g, sugar 40g, rice wine 20g, sesame sauce 10g, vermicelli sauce 10g, star anise 1g, spiced powder 1g, soy sauce 20g and sugar 25g. Characteristics of roast duck feet: smooth meat and crisp bones. Teach you how to cook roast duck feet, and how to cook roast duck feet is delicious 1. Cut the duck intestines into sections, scrub and decontaminate them with 5g of refined salt, and rinse them with clean water.

2. roll the duck intestines in the pot for half a minute until cooked, and pick them up and hang cold water for later use. Cook the duck feet in the pot.

3. Mix all the ingredients evenly and marinate the duck feet, fat and chicken liver for 30 minutes.

4. Cut off the toe of the duck, put a piece of fat meat and a piece of chicken liver into the duck's paw, then tie the duck's paw with the inner wall of the duck's intestine outward, tie the tail of the duck's intestine at the tail end, put it into the duck's paw, barbecue it in the oven for 25-30 minutes, and pour syrup on it after taking it out. The method of roast duck foot steamed stuffed bun introduces the cuisine and its function in detail: kimchi beauty menu and diet menu.

Taste: spiced process: Roast duck foot bag making materials: main ingredients: duck feet1000g, pork (lean meat)100g, pork (fat meat)100g, pork liver100g, and duck intestines 300g.

Seasoning: 50 grams of soy sauce, 4 grams of white wine, 5 grams of ginger, 5 grams of salt, 5 grams of sugar and 3 grams of maltose to teach you how to cook roast duck feet. How to make roast duck feet delicious? Duck feet are stripped of yellow coats and shells on toes, washed and drained with baskets. 2. Wash and dry lean pork and cut it into strips of about 5 cm. A total of 10 was cut, and 10 was also cut for barbecued pork.

3. Wash and dry the fat pork and cut it into 10 strips with a length of 5cm.

4. Wash and dry the pork liver, and cut it into 5 cm long 10 strips. Soak it in boiling water. Take out and dry for later use.

5. Insert the duck intestines into the intestines with the tip of a knife, cut all the strips open, sprinkle with a tablespoon of salt, rub them evenly by hand to wash off the fishy smell, then wash them with clear water and divide them into 10 strips.

6. Grind ginger into velvet, squeeze out ginger juice and put it in a big bowl.

7. Mix a little pink powder with a tablespoon of water for later use.

8. Dissolve maltose with about one tablespoon of boiling water.

9. Put the salt, sugar, soy sauce and wine into a large bowl filled with ginger juice, stir well with chopsticks, and finally add powdered water and mix well.

10. Put duck feet, lean pork, pork liver and duck intestines into the red juice and mix well with chopsticks. It takes about 15 minutes to use.

1 1. After curing for enough time, put lean pork, fat pork, barbecued pork 100g and pig liver in duck's paw, tie it tightly with a duck intestine, and tie it tightly to prevent loosening.

12. 10 After the duck feet are bound, they should be tied with long iron bars, preferably two iron bars, with 5 ducks in each string.

13. Put enough charcoal in the charcoal stove until it is red and does not smoke. Then put the skewered duck feet about 17 cm away from the fire and burn them. While cooking, use a new brush to spread the remaining juice on the duck's foot bag.

14. Cooked duck feet steamed stuffed bun can be taken out with a layer of malt syrup.

Pie-food phase grams:

Pig liver: Pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybean, tofu, quail meat and pheasant; It is not suitable to eat with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame and hawthorn; Animal liver should not be eaten with vitamin C, anticoagulant, levodopa, Youjiangling and phenelzine.

The practice of duck feet set meal introduces the cuisine and its functions in detail: kimchi beauty menu and diet menu.

Taste: spiced craft:? Materials for making duck feet buns: main ingredients: duck feet 1000g, duck liver 150g, duck gizzard 150g, pork (fat meat) 50g, mushrooms (fresh) 100g, and shrimps10g.

Accessories: wheat flour 50g, bread crumbs 15g, egg white 30g.

Seasoning: green onion 10g, pig oil 10g, monosodium glutamate 3g, salt 5g, pepper 3g, sesame oil 5g to teach you how to make local duck feet steamed stuffed bun, and how to make it delicious. Peel and wash the duck feet, first boil them in water, remove the fine bones of each duck foot, leave the big bones in the palm of your hand, and then blanch them in boiling water.

2. Chop all the ingredients such as shrimp, liver, ham, mushrooms, water chestnut and onion, add protein, pepper and salt, mix well and divide into 10 portions.

3. Wash the clean oil and cut it into 10 pieces, then put the materials on the duck feet, wrap them with clean oil, cover them with a thin layer of flour, paste the eggs again, and finally spread the bread crumbs for later use.

4. Heat the oil pan. When the oil boils, put the duck feet into the oil pan, and then remove the oil pan from the stove. After five or six minutes, heat, pour off the oil, add pepper, sesame oil and soy sauce, and then put down the duck feet. Do it.

Pie-food phase grams:

Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.

Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.

Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.

The method of marinated duck feet package introduces the cuisine and its functions in detail: home cooking recipes, working people's recipes in low temperature environment and beauty recipes.

Taste: spiced craft: braised duck feet bag. Material: main ingredient: 500g duck feet.

Accessories: 200 grams of duck intestines and 2000 grams of fat meat.

Seasoning: 20g liquor, 75g rock sugar, salt 10g, shallot 10g, ginger 5g, star anise 5g, cinnamon 5g, licorice 5g, fennel 5g, pepper 3g, tsaoko 3g, fragrant leaves 1g, clove 1g, soy sauce/. Teach you how to cook braised duck feet. How to make stewed duck feet delicious? 1. Cut the fat into rectangular pieces with a length of 3 cm and a width of 1.5 cm.

2. Put it into a container, add salt, mix well and marinate for a while;

3. Cut open the fresh duck intestines with a small sharp knife and wash away the dirt;

4. Rub the duck intestines with coarse salt to remove the mucous membrane and fishy smell, wash them with clear water and drain them;

5. put it in the boiling water pot and take it out when it is cooked.

6. Put the pot on the stove, pour in clean water, and bring it to a boil;

7. Crush star anise, fennel, cinnamon, licorice, geranium, pepper and clove, wrap them in gauze and put them in a pot;

8. At the same time, add refined salt and cook for about 1 hour;

9. Add onion, ginger, soy sauce, white wine, monosodium glutamate and crystal sugar and cook for a while to make red brine;

10. Put a piece of pickled fat on the sole of each duck's foot and wrap it tightly with duck intestines soaked in water to make duck's foot buns;

1 1. Cook duck feet in red salt water and take them out when they are 80% rotten;

12. When the old duck feet are still left in the red brine and continue to burn slices, take them out and apply sesame oil.

Pie-food phase grams:

Fat meat: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.

The methods of roast duck feet and roast goose feet are introduced in detail. Dishes and their effects include: home-cooked recipes, anti-aging recipes, beauty recipes, menopause recipes and osteoporosis recipes.

Taste: Salty and umami technology: roast duck feet and roasted goose feet. Ingredients: 200g duck feet and 200g goose feet.

Accessories: pork (fat) 250g, duck liver 50g, goose liver 75g, duck intestine 100g, goose intestine 100g.

Seasoning: maltose 10g, onion 15g, ginger 10g, star anise 3g, fennel 2g, clove 1g, tsaoko 1g, monosodium glutamate 2g, salt 6g, roast duck feet and roasted goose feet. Features: bright color, beautiful appearance and fragrant smell. Teach you how to cook roast duck feet and roast goose feet, and how to cook roast duck feet and roast goose feet is delicious 1. Slice the fat meat, each piece weighs15g;

2. Slice duck liver, each weighing 5g;

3. Each piece of foie gras weighs 8 grams;

4. The feet, intestines and fat pork of ducks and geese should be cooked with water first, and the feet should be boned to become duck feet and goose feet;

5. The liver is cooked with burnt marinade;

6. Every duck (goose) has a piece of fat pork and a piece of duck (goose) liver on its foot, which is tied with duck (goose) intestines;

7. Put it into the stirred ingredients and marinate for 30 minutes;

8. Put on a row of coils and bake in the furnace for 15 minutes (after the furnace temperature is controlled at 250℃, take out the maltose deep liquid (10g maltose, 50g cold boiled water);

9. Roasted duck feet and roasted goose feet are suitable for eating while buying. Cut them into pieces with a knife and put them in the mill, which is convenient to eat. The method of marinating duck feet introduces the dishes and their functions in detail: home-cooked recipes, spleen-invigorating and appetizing recipes and malnutrition recipes.

Taste: salty and fragrant technology: braised duck feet making material: main ingredient: duck feet 1000g.

Seasoning: white wine 10g, salt 5g, rock sugar 40g, onion 10g, ginger 25g, fennel seed 3g, cinnamon 25g, licorice 3g, pepper 2g, geranium 1g, clove and grass. Teach you how to cook stewed duck feet, and how to cook stewed duck feet is delicious. 1. Put the pot on the stove and pour water to boil;

2. Crushing anise, fennel, cinnamon, licorice, geranium, pepper and clove, and wrapping with gauze;

3. Put into a pot, add refined salt at the same time, and cook for 1 hour;

4. Add onion, ginger, soy sauce, white wine, monosodium glutamate and crystal sugar and cook for a while to make red brine;

5. Peel off the yellow skin on the duck's feet, wash it with clear water and drain it;

6. Put water in the pot, put it on the stove to boil, and put duck feet in the pot to soak in water;

7. Then take it out and put it in clean water to wash away the floating foam;

8. Put the duck feet into the red halogen, and continue to cook with slow fire after the fire is boiled;

9. Cooking time depends on the tenderness of duck feet, which usually takes about 50 minutes;

10. After boiling, take out the duck feet, apply sesame oil, cool and serve.