Instruments: duck feet 500g (generally 30g a), onion wine, bad brine (420ML), white vinegar (about 280ml), star anise, cinnamon, 2 bottles of pickled peppercorns, peppercorns, sugar, monosodium glutamate, salt (a little).

Steps and methods:

1, the duck claws cleaned and chopped, over a little boiling water to remove the bloody flavor.

2, pot with water, onion wine, star anise, cinnamon, pepper, duck claws, pot boiling half a minute off the heat and fish out of the cool wash and then put into a cool box of boiling water to cool.

3, marinade bubble box first put a bag of bad brine (420ML) or bottled (about half a bottle) +2/3 bottle of white vinegar (about 280ml) +2 bottles of pickled peppercorns (1.5 yuan 1.bottle) + peppercorns + sugar + monosodium glutamate + salt.

4. Fish out the duck claws from the cool boiled water box and put them into the pickling and soaking square box and put them into the refrigerator for 2 days or 1 day before serving.

Note:

Freshly bought duck feet are usually frozen, remember to thaw completely before putting into the pot. In step 1, the duck's claw over boiling water to master the time, generally to 9 mature shall prevail. Generally a marinade available 2 times, 2 this run out used to soak radish, the flavor is also very good.