Practice of duck feet with pickled peppers 1 raw materials
500g of duck feet, 25g of millet pepper, 3g of garlic, 3g of ginger, 5g of shredded ginger, 3g of onion, 4g of fresh aftertaste yeast powder (Ka66), 5g of salt, 200ml of cold boiled water, 25ml of white vinegar, 5g of soy sauce15g, 50g of crystal sugar, and 0/0ml of high-alcohol liquor/kloc-0.
operation sequence/order
1. Wash duck feet, cut off nails and soak them in water.
2. Put the ginger slices and shallots in boiling water, blanch the duck feet 15 minutes, then take them out, rinse them off and drain them.
3. Prepare a glass jar, wash it, make juice with light soy sauce, cold boiled water, white wine and white vinegar, and add millet pepper, garlic cloves, shredded ginger and white sugar. And season with salt and aftertaste powder.
4. Put the duck feet in.
5. Seal it with plastic wrap, cover it and put it in the refrigerator for about 0/2 hour.
skill
1, duck feet blanching time 10- 15 minutes, not too long, there is a slow aging process in the later brewing.
2, you can directly buy the finished pickled pepper and add it to increase the flavor.
3. For the methods of pickled chicken feet and pickled chicken feet, please refer to pickled chicken feet and pickled chicken feet.
4, try to shake the glass jar once a day, so that the duck feet can fully absorb the juice, and the color is even and beautiful.
Method 2 of pickled duck feet 1
Ingredients: duck feet, onion, ginger, garlic, fragrant leaves, nutmeg, cooking wine, salt.
Exercise:
1, choose duck feet, preferably fresh or bagged, don't change color, and don't choose anything with bumps on it.
2. Cut the duck's paw in half from the middle.
3. Boil the soup. Put onion, ginger, garlic, fragrant leaves, nutmeg and a little salt into a casserole, boil it in water for 20 minutes (the amount of water depends on how many duck feet are soaked), and then put it into an enamel or ceramic basin for cooling.
4: Put the duck feet into the casserole (the water has not passed the duck feet), add wine and cook with salt for 30 minutes.
5: Put the paws in the cooked and cooled soup (just submerged the duck's paw), chop the pickled peppers and pour the juice into the duck's paw. If you are afraid of light, you can also put a little salt.
6. Put the soaked duck feet at room temperature 2? Three days is no problem.
Method 2
Ingredients: 2 kg of duck feet, 400ml or 2/3 bottles of brine 1 bag, 2/3 bottles of white vinegar (about 280ml), appropriate amount of pickled pepper, 20 slices of pepper, one spoonful of sugar, appropriate amount of chicken essence, one spoonful of salt, and materials for cooking duck feet (onion, cooking wine, star anise, cinnamon and pepper).
Exercise:
1, washed and chopped, boiled in water to remove the smell of blood.
2, add water to the pot, onion cooking wine octagonal cinnamon pepper duck claw pot after boiling, burn for half a minute, turn off the fire, remove, rinse clean, and then put it in a cold water box to cool thoroughly.
3. Put the brine, white vinegar, pickled mountain pepper, pepper, sugar, monosodium glutamate and salt into the pickling box.
4. Take the duck feet out of the cold water box, put them in the curing box and put them in the refrigerator for 2 days or 1 day. Generally, one serving of marinade can be used twice.
5. For more pickling methods, please click? Original reading? There will be more different search methods with different names in the kimchi website. The computer version has finer classification and richer content.