The duck palm should be cleaned several times and then drained.

Blanch the duck palms in boiling water with white vinegar and a pinch of salt, then put them in cool water.

Make another pot of water, the amount of water should be able to not over the duck palms, white vinegar, cooking wine, sugar, salt, wild peppercorns, peppercorns, ginger and boil together to cool and set aside.

Put the duck palm into the cool soaking water, at least a day to soak to taste.

Taste good yo

Spicy duck palm practice

Practice:

1, duck palm clean, pot of water, pour into the yellow wine and salt boiling, put the duck palm cooking for 5 minutes

2, boiled duck palm put into the cool water to pull cool

3, with dark soy sauce, soy sauce, five spice powder, pepper, sesame oil, ginger, green onion, pepper powder, Salt into a marinade

4, vinegar into the pot boil, pour into the marinade and mix

5, the marinade poured into the duck palms, mix well, put in the refrigerator to marinate for a day, in the middle of the need to take out of the mix two or three times.

Marinated duck palm shape integrity, soft skin and meat crisp, rich and mellow flavor, with wine and drink dishes. You may want to try it. Ingredients: duck feet, green onions, ginger and garlic, sesame leaves, cinnamon, star anise. Seasoning: wine, soy sauce, dark soy sauce, sugar. Practice: 1 duck palm cut off the nails cleaned, put into the pot with water, onion, ginger boiled 3 minutes after the duck palm wash foam; 2 frying pan hot, put a little oil, put onion, ginger, garlic particles stir-fried; 3 add water into the duck palm boiled, add wine to fishy, will be the leaves, cinnamon, star anise into the packet into the pot; 4 add soy sauce, soy sauce, sugar, turn the heat to cook for 1 hour or so, to the duck palm leather soft meat crisp, thick soup can be. Crispy, soup thick can be. Oyster sauce duck palm preparation materials:

Main ingredient: duck palm 1000 grams

Seasoning: 5 grams of monosodium glutamate (MSG), 3 grams of anise, 3 grams of pericarp, oyster sauce 10 grams of starch (peas) 10 grams of starch (peas), 20 grams of vegetable oil

Oyster sauce duck palm practice:

1. First, the duck palm clippers toenail, that is, put into the boiling water within the roll to take it out and peeled off the skin to rinse.

2. will be cut into small pieces of leather, anise cut into small grains, and oyster sauce duck palm into the pot, pour down the appropriate amount of chicken broth, simmer for about half an hour, and then into the monosodium glutamate, before starting the pot, the anise, leather picking off.

3. The duck palm out, put on the plate, and then and the original marinade in the pot thick a little cornstarch (starch) thickening, dripping in the duck palm above, and pour a little cooked oil better.