List of ingredients:
-Duck feet 500g
-50 grams of acerola.
-6 pieces of garlic
-Ginger 1 big one
-Appropriate amount of salt
-Appropriate amount of rock sugar
-moderate soy sauce
-Appropriate amount of oyster sauce
-Moderate soy sauce
-Appropriate amount of fragrant leaves
-Right amount of star anise
-Appropriate amount of pepper granules
-Appropriate Amomum tsaoko
-Appropriate amount of cinnamon
-Right amount of fennel
-Appropriate amount of red rot milk
Production steps:
1. Handling duck feet: First, wash duck feet, cut off duck nails and black circles on the palm, and rinse them with clear water for later use.
2. Boil brown sugar water: add appropriate amount of oil to the pot, add 50g of rock sugar, simmer slowly until the rock sugar is completely melted and turns yellow, slowly raise bubbles, pour 50g of boiling water to boil, and make brown sugar water.
3. Boil the brine: boil the oil from the pan. After the oil is hot, put the cut sour sauce, garlic and ginger slices into the pan, and add 6 fragrant leaves, 3 star anise, 5g pepper, 2 tsaoko, 1 slice cinnamon and 5g fennel, and the fragrance will be fragrant after opening. Then pour the prepared brown sugar water into a pot, add 5g of salt, 30g of light soy sauce, 20g of oyster sauce,10g of dark soy sauce,10g of red rot milk, boil over high fire, and simmer for10min to make brine.
4. Marinated duck feet: Pour all the cleaned duck feet into the brine pot, and the brine will be as full as possible. If the brine is not enough, you can add some boiling water. Then add some salt and pepper to boil, and simmer for about 30 minutes until the duck feet are cooked and absorb the taste of brine.
5. Take out the duck feet: After the marinating time is up, take the duck feet out of the brine and serve them on a plate.
The above are the specific steps and key points of operation of putting brown sugar in braised duck feet. It is necessary to control the amount of brown sugar in the production process so as not to affect the taste if it is too sweet or too light. At the same time, pay attention to the time and temperature of marinating to avoid duck feet being too rotten or not ripe enough.