Soaked duck claw practice is as follows:

Need to prepare the ingredients in advance include: 10 duck claws, 1 bag of wild mountain pepper.

1, in order to facilitate the canning, duck claws chopped into two.

2, duck paws cold water in the pot, add some cooking wine to deodorize.

3, after the water boils, then cook for about 20 minutes, use chopsticks to tie the thickest part of the duck palm, can be easily pierced on the good.

4, duck palm after cooking, in the cool white boiled shabu shabu.

5. Drain the duck's palms into an airtight jar and add a pinch of salt and a spoonful of sugar.

6, pour the wild mountain pepper.

7, pour rice vinegar, not over the ingredients. If you think the pure vinegar is too sour, you can blend part of the cool white water. Taste it first, and when it's right, cover it tightly and seal it in the refrigerator for at least a day or more before it's flavorful enough.

Remarks:

1, the duck's palm is too long, it is recommended to chop it into two or three cuts to make it easier to can.

2, because the water to cook the duck palm is not wanted, so there is no blanching, directly boiled until cooked, it is best to add some ginger wine peppercorns or something to go fishy.

3, wild pepper supermarkets have ready-made, directly buy and add can be. The proportion of rice vinegar, salt and sugar according to their own taste blending, you can taste it first. You can also directly buy bottles of bad brine to soak.