Yangyang pickled claws basic production process A, thawing: and clean once. Second, cooking claws: (very critical) cook inside with some special wine to fishy. Duck paws with water together in the pot on high heat. Cooking duck claws to control the fire, the stove is to buy snack bars with double the amount of gas high-pressure stove the smallest one 50 yuan. Pot to buy caliber half a meter pot (80 yuan) a performance to cook 800 duck feet (800 duck feet cooked almost with about 2.5 yuan of gas). The ratio of water to duck feet is 2:3 or so boil and turn off the heat to see the degree of cooking: can not cook too bad. How to know whether it is cooked well or not? The duck claw back to break the heart of the palm inside the tendon to eat a little, if crispy on it. Third, cooling, cleaning: Fish up and clean 2-3 channels ----- Fish up and drip dry surface moisture (or fan blow dry) Fourth, bubble juice production: This bubble juice is a concentrated type of marinade, a concentrated type of marinade to add two copies of cold boiled water to dilute can be soaked. A pound of cooked cool dry surface water of the duck feet to join 1.2 pounds of diluted marinade for soaking (ratio of 1:1.2 that is to say, a pound of duck feet with 4 two of the marinade and 8 two of the water for soaking) Fifth, soaking (the best in the refrigerator soak more than 10 hours) but the best soak time is 48 hours (more flavorful), do business with more than 12 hours can be. Duck claws Soak for an hour or a few hours (coloring) when you want to flip, and then bet on the top of the weight, so that the duck claws completely soaked into the juice, so that the color and taste of the duck claws out of the bubble is uniform, soak out of the bubble will not have a white spot.