Duck paws 2 pounds, 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 moderate, a small spoon of salt

Equipments: pickled bubble Le square box

Practice:

1, cleaned and chopped open, over a bit of boiling water to remove the taste of blood;

2, the pot Add water, onions, cooking wine, anise, cinnamon and pepper duck paw pot open and burn for half a minute off the heat and fished out to rinse and wash and then put into the cool boiled water box to cool;

3, marinade soak in the box to first put a bag of bad brine (420ML) or bottled (about half a bottle) +2/3 bottles of white vinegar (about 280ml) +2 bottles of soaked peppercorns ($1.5 for 1. Bottle) + peppercorns + white sugar + monosodium glutamate + salt;

4, the cool boiled water box of duck paws fished out into the marinade bubble square box into the refrigerator after 2 days or 1 day can be eaten. Generally a marinade available 2 times.