Practice?
Spicy stewed duck feet, my favorite, are mixed with my own ingredients when I found that the halogen bag at home was used up, and the taste is not bad.
Ha ha, a handful of dried peppers, 3 or 4 star anises, soy sauce, ginger slices, onion slices, cooking wine, taste salty before taking out.
2 kg of duck feet, a bag (400ml) or 2/3 bottles of bittern, 2/3 bottles of white vinegar, 2 bottles of pickled mountain pepper, 20 pieces of pepper, a spoonful of white sugar, a proper amount of chicken essence and a spoonful of salt.
Appliance: pickled music box?
1, wash and chop, and remove the bloody smell after boiling water;
2, add water to the pot, onion cooking wine octagonal cinnamon pepper duck claw pot after boiling, burn for half a minute, remove the flame, shower and wash, and then put it in a cold water box to cool thoroughly;
3. Put a bag of bittern (420ML) or bottled (about half a bottle) +2/3 bottles of white vinegar (about 280ml)+2 bottles of pickled mountain pepper (1.5 yuan 1. bottle)+pepper+sugar+monosodium glutamate+salt in the pickling box;
4. Take the duck feet out of the cold boiled water box, put them in the marinated box and put them in the refrigerator for 2 days or 1 day. Generally, one marinade can be used twice. Marinade 1 bag, water, duck feet, dried pepper and pepper
The practice is simple:
1. Wash the duck feet, remove the coarse yellow skin, and cut the front part of the duck feet with scissors.
2. Then take it out after boiling water and dry it for later use.
3. Add water to the pot and pour in a proper amount of liao ribs concentrated marinade according to your own taste.
4. Boil the brine and let it cool. Soak the duck feet for more than an hour and then take them out.
5. Heat the wok, put a small amount of oil, stir-fry pepper and dried pepper with low heat. Pour in brine and boil
6. Add duck's paw brine into the prepared brine juice until it is cooked thoroughly.
Ingredients: duck feet1000g
Seasoning: liquor 1 0g, salt 5g, crystal sugar 50g, scallion 1 0g, ginger 20g, fennel seed 3g, fennel 3g, cinnamon 20g, licorice 3g, pepper 2g, geranium 1 g, clove/kloc.
1. Put the pot on the stove, pour water and bring to a boil;
2. Crush anise, fennel, cinnamon, licorice, geranium, pepper and clove and wrap them with gauze;
3. Put it into the pot, and at the same time, add refined salt to cook 1 hour;
4. Add onion, ginger, soy sauce, white wine, monosodium glutamate and crystal sugar and cook for a while to make red brine;
5. Peel off the yellow skin on the duck's feet, wash it with clear water and drain the water;
6. Put water in the pot, put it on the stove and boil it, and put the duck feet in the pot to soak in water;
7. Then take it out and put it in clear water to wash away the floating foam;
8. Put the duck feet in the red brine, and continue to cook with slow fire after the fire is boiling;
9. The cooking time is determined according to the tenderness of duck feet, which usually takes about 50 minutes;
10. Take out the duck feet after they are boiled, rub them with sesame oil, cool them and put them on a plate.