Main ingredient duck claw 500g

Accessories bad marinade 420ml, 280ml white vinegar, pickled mountain pepper 2 bottles, onion wine, star anise, cinnamon, peppercorns, sugar, monosodium glutamate, a little salt

Practice

1, duck claw cleaned and chopped open, scalded in boiling water to remove the smell of blood.

2, the pot add the right amount of water, onion cooking wine, anise, cinnamon, pepper and duck claws, open the pot and then burn for half a minute, turn off the fire, the duck claws out of the rinse, then put into the cool boiled water to cool through.

3, marinade bubble box in the first bag of bad marinade, and then put 2/3 bottle of white vinegar (about 280ml), 2 bottles of pickled peppercorns, peppercorns, sugar, monosodium glutamate and salt.

4. Fish out the duck's claws soaked in cool water, put them into the pickling box, and let them stand for 2-3 days before serving. In winter, it can be placed at room temperature, but in other seasons, it needs to be stored in the refrigerator.

Note:

1, if you buy the duck claws frozen, remember to thaw them completely before blanching them in the pot.

2, duck claws for the first time with boiling water to master the time, generally to 9 mature prevail.

3, generally a marinade can be used 2 times, soak the duck feet can also be used to soak radish, the flavor is also very good Oh.