Duck feet
2 pounds
Soy sauce
1500ml
Glutinous rice vinegar
200ml
Chen vinegar
120ml
Peppercorns
Adequate amount
Dried chili pepper
Moderate amount
Garlic
250g
Steps
1.Ingredients picture.
2. Boil the dried chili peppers in a small bowl of water and let it cool.
3. Peel the garlic and crack it.
4. Mix the chili water, peppercorns, garlic, soy sauce, aged vinegar and glutinous rice vinegar together to make sauce water.
5. Wash the duck claws.
6. pot of cold water and duck feet with fifteen minutes to cook, during which to cook out of the oil kept pouring out.
7. Immediately put the cooked duck feet, into the ice water to cool and wash off the surface of the oil.
8. Put the iced water cleaned duck feet into the just tuned the sauce water, put in the refrigerator, about soak 3-4 hours on it.
Question 2: How to make duck feet with pickled peppers? Practice 1
Select a large phoenix claw, cleaned from the center of the chop (the whole can also be), into the pot of boiling water to cook 10-15 minutes and then fish out to cool.
2, minced garlic, chopped mountain and sea pepper, standby.
3, boiling water in a wide mouth container, pour chopped garlic and mountain sea pepper, cool.
4, take the old altar kimchi water (about the same amount as the boiling water), pour into the container of boiling water, and mix well with cold water.
5, kimchi water add peppercorns, a small amount of pepper, the whole of the mountain and sea pepper, mountain and sea pepper water and monosodium glutamate, chicken essence a little.
6, the cooked phoenix claw poured into the cooled kimchi water, soak for 30 minutes. (Generally can be set for a longer time taste better)
Practice 2
1, kimchi water a altar
2, a bottle of wild mountain peppers
3, the chicken claws boiled, cooled (don't forget to cut off the chicken's fingernails before cooking the chicken claws :P)
Mix the above three points together, put into the special kimchi altar, sealed for a week and then you have it.
Method 3
Ingredients: chicken claws, salt, pickled mountain peppers bought in the market.
Method: chicken claws after washing, the pot connected to the water, began to cook, about 3 minutes after the pot opened, at this time to put the right amount of salt, and then continue to cook. Chicken claws as long as cooked to nine mature can be, too old is not delicious, cooked to 12 minutes or so with chopsticks, chopsticks can be inserted means that the cooking is good.
Put the chicken claws into the plate, and then let it cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, put a small bottle of mountain pepper with the juice all together is the best. Finally, just let it cool for half an hour on the line, it is best not to put in the refrigerator, because it is easy to string the flavor.
Practice 4
Phoenix claws washed to remove the nails cut in half. First boil in boiling water past fishy. Change the water, put onion and ginger in the water, yellow wine, pepper, star anise and moderate salt, put the phoenix claws into the upper fire boil, medium-low fire simmering 15-20 minutes. If you like crispy, it's 15 minutes, and if you like softer texture, it's 20 minutes.
Prepare a large enough with a lid refrigerator containers, will be a bottle of pickled peppers in the liquid into all, just a little bit, into the part of the pickled peppers, like spicy more put, put about 1/5. add drinking water to half of the containers, add white vinegar, sugar, salt, cooking wine seasoning. The flavor should be enough, according to personal preference for sour and sweet own control, but to be salty enough, otherwise not taste. Put some peppercorns and an anise, a few thick ginger slices, helps to remove the fishy flavor.
phoenix catch out of the pot into the cool water cold through, you can more than a few times over the water to oil. Then put it into a good pair of pickle water, to be able to be soaked by the juice. Cover and put in the refrigerator. Soak for two days and then take it out and pick out the phoenix catch and pickled peppers on it!
Practice 5
Ingredients: chicken claws, salt, the market bought pickled mountain pepper.
Method: chicken claws after washing, the pot connected to the water, began to cook, about 3 minutes after the pot opened, at this time to put the right amount of salt, and then continue to cook. Chicken claws as long as cooked to nine mature can be, too old is not delicious, cooked to 12 minutes or so with chopsticks, chopsticks can be inserted means that the cooking is good.
Put the chicken claws into the plate, and then let it cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, put a small bottle of mountain pepper with the juice all together is the best. Finally, just let it cool for half an hour, it is best not to put in the refrigerator, because it is easy to string the flavor.
Question 3: pickle duck claw practice, pickle duck claw how to do delicious, pickle duck claw home practice I just boiling water to cook for a while, fish up, after cooling, then put into the bad brine and pickle mountain pepper water. General a catty to a catty and a half claws, with a bottle of bad brine, a bottle of pickled mountain pepper or millet pepper
Question 4: How to soak the duck feet to be tasty Nizhiyang pickled duck feet practice (detailed process)
1: Select the duck feet Preferably fresh or bags of claws, do not discoloration, and do not pick the top of the pimple things.
2: Chop the duck claw into two halves from the center.
3: cook the soup onion, ginger, garlic, sesame leaves, nutmeg, a little salt into the casserole with water to cook for 20 minutes (how much water show how many duck claws depending on how much soak), and then into the enamel or ceramic pot to cool.
4: the duck claws into the casserole (water did not exceed the chicken claws) plus wine, salt and cook for thirty minutes.
5: put the claws into the cooked and cooled soup (just submerged duck claws), chopped pickled peppers with juice poured into the claws at the claws, if you are afraid of light, you can also put a little salt.
6: the soaked duck claws at room temperature for 2-3 days on it.
Note:
1: bubble pepper is best to buy Qifeng brand (280ml), you can do two pounds.
2: This dish is better to do in winter, because it is better to do it at room temperature than in the refrigerator.
3: Do not use plastic containers to put, this is not delicious and love bad.
4: It is best to cook in a casserole, so the flavor is delicious.
Pickled duck feet (2 pounds)
Raw materials: 2 pounds of duck feet, a bag of bad brine (400ml) or 2/3 bottle, 2/3 bottle of white vinegar, two bottles of pickled peppercorns, peppercorns 20 grains, a small spoon of sugar, chicken essence, a small spoon of salt
Apparatus: pickled bubble Le square box
Preparation:
(1) cleaned and chopped, and over boiling water to remove the smell of blood. Bloody flavor
(2) pot with water, onions, cooking wine, star anise, cinnamon, pepper, duck paw pot after the opening of the fire half a minute out of the fire fished out of the cool wash and put into the cool box of cool water to cool.
(3) pickling box first put a bag of bad brine (420ML) or bottled (about half a bottle) 2/3 bottle of white vinegar (about 280ml) 2 bottles of pickled peppercorns (1.5 yuan 1.bottle) pepper, sugar, monosodium glutamate, salt
(4) will be cooled box of water in the duck claws fished out of the pickling square box into the refrigerator after 2 days or 1 day can be eaten. Generally a marinade available 2 times
Question 5: Pickled duck feet how to do 1, fresh duck claws (chicken claws) can be bought to cook off the raw fish, do not cook for too long, too long meat on the soft, no chewy.
2, with cool water repeatedly scrub, remove the oil stains on top, fish out and put aside
3, in the bubble container (glass altar is best), there is no soup pots can be, add an appropriate amount of cold water, pour 1 - 2 bottles of bottled millet chili peppers, and one-third of the white vinegar, and another piece of ginger (patted), a little bit of rock sugar, a little bit of white wine, a moderate amount of salt, monosodium glutamate (MSG), (you can taste the mouth. (Not salty good)
4, and then poured into the duck's claw (chicken claw), it is recommended that you can add some cut into strips of celery or bamboo shoots, (soak up a good eat up very refreshing Oh). Soak on 5 - 6 hours after you can eat, taste hot and sour, very appetizing ha
Question 6: bubble duck claws of the simplest way to material duck claws 2 pounds, yaleshi bubble claw soup 1.2L/bottle apparatus: pickle bubble Le square box production 1, clean and chopped open, over the boiling water to remove the taste of blood; 2, the pot of water, open half a minute to burn off the flame and fished out of the rinse and wash and then put into the cool box of cool boiled water to cool down; 3, Pickle box into the Yaleshi pickled claw soup; 4, the cool water box of duck paws into the pickled square box into the refrigerator after 2 days or 1 day can be eaten. : This dish is better to do in winter, because it is better to do it at room temperature than in the refrigerator.
Question 7: How to make simple and delicious pickled duck feet How to make delicious pickled duck feet
Prepare a pot of cold boiled water, put in the refrigerator chilled.
Duck claws cut off the nails, wash, add ginger and cold water that does not exceed the duck claws, boil together, turn off the heat and cook for 12 minutes.
Fish out the duck claws immediately after cooking and soak in the prepared chilled cold water. Then put in the refrigerator to continue chilling.
Tap the garlic, peel it and mix it with all the ingredients except the duck claws and ginger slices to make a sauce for soaking.
Drain the chilled duck claws, put them in a glass jar or tupperware, pour in 4 and soak. Place in the refrigerator, soak for 24 hours, can be served. During the period can be turned two or three times to make even soaking.
Question 8: How to make duck feet with pickled peppers, how to make duck feet with pickled peppers delicious, duck feet with pickled peppers Main Ingredients
Duck feet
500g
Side Ingredients
White vinegar
15g
Salt
5g
Wine
30ml
Sugar
10g
Sugar p>
10g
Wild Pepper
200g
Ginger
10g
Steps
1. Duck palms should be cleaned a few times, and then drained
2. Boiling water with white vinegar and a little salt, blanch the duck palms
3. Sit in a pot of water, the amount of water to be able to not over the duck palm, white vinegar, cooking wine, sugar, salt
5. wild pepper, pepper, ginger and boil together to cool and standby
6. duck palm into the cool soaking water, at least one day soak time can be flavored
tips
Teachers words: If you want to make the duck palm more easy to taste if you can chop it into smaller pieces. For the sake of aesthetics, I chopped the duck paw into only two pieces
Question 9: How to make duck paws with soya sauce and vinegar how to do how to make it delicious 1: choose duck paw Best fresh or bagged paw, do not discoloration, and do not choose the top of the pimple things.
2: Wash and chop from the center (the whole is fine), into the boiling water pot to cook for 1 minute and then fish out to cool.
3: put the duck claws into the casserole (water did not exceed the duck claws) plus wine, salt cooking thirty minutes.
4: Put the beef essence powder with garlic, pepper, Chen vinegar, white vinegar, white water, special soup, chopped pickled peppers. (To be used) 5: put the duck feet into the 4 to be used: in the casserole soak for 2-3 days (which the spicy flavor according to personal preference)
6: Plating.