How to make duck flippers with Sichuan peppers?

Pickled pepper duck feet recipe seasoning:

1 male duck's feet, kimchi salt (Huai salt), a bottle of wild pepper, a number of peppercorns, ginger, cooking wine, white vinegar, sugar, monosodium glutamate.

1. Cut off your nails. Cut in half (two finger halves).

2. Take up a pot of water (the mineral water I use, cold boiled water can also be used), put kimchi salt, and then put in, soak wild peppercorns, a few peppercorns, sprinkle in a little white wine and a little white sugar. Add white vinegar, add some monosodium glutamate, and put in the refrigerator to cool into ice water. The purpose of chilling into ice water is to make the skin of the duck's feet more crispy.

3. Boil a pot of water, add cooking wine, ginger slices, and cook the duck feet first. Seven ripe, take out, rinse with cold water, the purpose is to remove the glue.

4. Put the brewed duck feet and soak it for a day to absorb the flavor.

Pickled pepper duck feet Ingredients:

1. A pound of duck feet.

2. Half a bottle of pickled pepper.

3. About half a cup of purified water or cold boiled water.

4. Appropriate amount of salt and monosodium glutamate.

Method: 1. Cut a knife longitudinally at the big bone of the duck's foot on the back to the joint connected with the toe.

2. Cut it horizontally at this joint, and then remove the big bone.

3. After flying water, put it in boiling water and cook it (you can put a little edible alkali, so that it will be white and crispy).

4. After taking out, rinse with cold water and put it in a bowl, then add pickled pepper, salt, monosodium glutamate, and purified water (the amount of water is submerged as the duck's feet), cover and seal and put it in the refrigerator for more than a day (if the refrigeration time is longer, the taste will be better).

5. Take it out and put it on a plate when eating.

Pickled pepper phoenix feet. 1. Select a large phoenix claw, wash it and chop it from the middle (the whole is OK), boil it in a pot of boiling water for 10-15 minutes, then remove it to cool.

2. Chop the garlic and the pepper and set aside.

3. Put boiling water in a wide-mouth container, pour in minced garlic and mountain and sea pepper, and cool.

4. Take the old altar kimchi water (about the same amount as boiling water), pour it into a container of boiling water, and mix it well with cold boiled water.

5. Add Sichuan pepper, a small amount of pepper, the whole Shanhai pepper, Shanhai pepper water, monosodium glutamate, and a little chicken essence to the kimchi water.

6. Pour the boiled chicken feet into the cooled kimchi water and soak for 30 minutes. (Generally, it can be left for a longer time to taste better).

Duck feet with pickled peppers. Wash the duck paws several times and then drain the water.

Add white vinegar and a pinch of salt to the boiling water, blanch the duck paws and put them in cold water.

Make another pot of water, the amount of water should be able to cover the duck paws, white vinegar, cooking wine, sugar, salt, wild pepper, pepper, ginger slices together to boil and cool for later use.

Put the duck paws in cool soaking water, and soak them for at least a day before they absorb the flavor.

If you ask this, you should probably be able to do it, so let's talk about the key skills of doing it!!

Selection: The high-quality roast duck is a weighty Beijing-style stuffed duck that is distributed on demand by the designated duck farm. This duck has white feathers, a long and wide body, a short and thick beak, a plump and prominent chest, a drooping belly that does not rub the floor, short and thick legs, an orange beak and flippers, and a very beautiful macrocosm.

Due to the use of "filling" method feeding, the growth period is short, the skin layer is crispy after roasting, the meat is fatty and tender, the color is bright, and the oil is not greasy.

Fuel for roasting roast duck: use fruit wood, such as jujube, apple, pear, persimmon. It is said that the aromatic substances that are released when burning fruit trees give ducks a special fragrance.

Roast duck production process: 1. Blow air into the duck's body, but the air can only be blown to eight points full, otherwise it is easy to break the skin of the duck leg; 2. Dig out the chest, the opening should be opened under the right wing, not more than 6 cm, and the duck wings must naturally hang down to cover the knife edge; 3. Sugaring is to pour syrup water on the duck so that the duck skin can be colored when roasted; 4. Fill water, first pour boiling water into the belly of the duck when roasting, so that the duck is in a state of roasting outside and cooking when it is cooked, and the duck is easy to cook and tender.

Quality: After the high-quality roast duck is roasted, it has a beautiful appearance, plump and full. The skin color is bright and jujube-red, as smooth as silk.

The skin is crispy, and the crispy skin under the skin has the sound of "sonorous and powerful" when thrown on the plate. The fat between the subcutaneous muscles melts into the muscle fibers, and the skin is crispy and tender, delicious and crispy, fat but not greasy, thin but not firewood.