How to make braised duck feet
1. Star anise, cinnamon, Sichuan peppercorns, fennel, cloves, bay leaves, white peppercorns, white cardamom, Luo Han Guo, Angelica dahurica, tangerine peel, dried chili peppers Wash, soak in water until fragrant, put into a fish pot bag for later use
2. Cut off nails from duck paws, remove fascia from duck neck and set aside for later use
3. Duck paws, duck Add water to your neck and set aside
4. Heat up the oil in a pan, add the lard after the rapeseed oil is hot and melt it
5. When the oil is 60% hot, add rock sugar, turn to low heat and stir-fry When the color becomes sugary
6. Add the broth. When the soup is cold, add the duck paws, duck neck, braised medicine packets, onion knots and ginger slices. Bring to a boil
7. Add the Cantonese rice wine and raw materials. Add soy sauce, fish sauce, homemade seasoning, and salt. After boiling, turn down to low heat, cover the pot and simmer
8. After 30 minutes, remove the duck neck, let cool, and remove the duck feet after 1 hour. Take it out and let it cool
9. Take the brine out of the pot, and after cooling, soak the duck feet and duck neck in the brine for 3 hours
Duck feet are not only delicious, but also healthy. Duck feet stimulate appetite and can replenish protein. The collagen content in them is said to be comparable to that of bear paws. Therefore, it is not unreasonable for female friends to love eating duck feet. Not only can it be a toothpaste, but it can also beautify the skin. The more you eat, the more beautiful you become.
The reason why duck feet are so popular is its crispy taste. Because duck feet are the moving organs of ducks, they have many tendons and thick skin without fat, which creates its unique chewy texture and soup-sucking texture. At the same time, every 100 grams of duck feet contains 6.20 grams of carbohydrates, 26.90 grams of protein, 11.00 micrograms of vitamin A, 28.00 mg of potassium, and 61.10 mg of sodium, which is rich in nutrients. When we enjoy delicious food, our bodies also absorb nutrients.