What are the recipes for duck paws? How to make it delicious?

The preparation of pickled pepper duck paws.

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. It tastes good.

Spicy duck paw method.

1. Wash the duck paws, put water in the pot, pour in rice wine and salt to boil, put in the duck paws and cook for 5 minutes 2. Put the cooked duck paws in cold water and pull them out 3. Make a marinade with dark soy sauce, light soy sauce, five-spice powder, pepper, sesame oil, minced ginger, minced green onion, Sichuan pepper powder, and salt 4. Pour vinegar into the pot and boil, pour it into the marinade and mix well 5. Pour the marinade into the duck paws, mix well, and marinate in the refrigerator for a day, and need to take out and mix two or three times in the middle.

Duck paw with mustard. 500 grams of duck paw, 5 grams of mustard, 15 grams of rice wine, 15 grams of green onion and ginger, grams of refined salt, grams of monosodium glutamate, grams of white vinegar, grams of sugar, 25 grams of lettuce oil. 1. Wash the duck paws, put them in a pot of boiling water, boil for about 3 minutes, take them out, and wash them with water.

Wash the original pot, put in the duck paws, wine, green onion and ginger, monosodium glutamate and 250 grams of water and boil until eight mature, take out a little cool, remove the large and small bones, all two pieces, and neatly put them in a basin. 2. Add 10 grams of warm boiled water to the mustard powder, mix thoroughly, then add vinegar, sugar, salt, monosodium glutamate, lettuce oil and mix well, cover and wake up for about 30 minutes, cover with a spicy smell in the nose, pour it on the duck palm, you can.

Stir-fried boneless duck paws.

Ingredients: boneless duck feet, bell pepper, garlic cloves, aged vinegar, salt, soy sauce, oyster sauce, chicken broth mix, oil.

Method: 1. Crush the garlic cloves, pour them into the boneless duck feet with salt, soy sauce and oyster sauce and marinate for 30 minutes.

2. Cut the bell pepper into strips, heat the oil in the pot, pour in the cut bell pepper and stir-fry until medium cooked, filter the oil and scoop up.

3. Stir-fry the marinated duck paws in hot oil with fried bell peppers, add vinegar and simmer for 5 minutes.

4. Pour the bell pepper into the pot again, and stir-fry it with the duck paw until the duck paw is fully cooked.

Roasted duck paw with bitter gourd.

Ingredients: 750 grams of duck paw, 500 grams of bitter gourd, vegetable oil, clear soup, ginger slices, green onions, bean paste, Sichuan pepper, salt, soy sauce, water starch.

Method: 1. Wash the bitter gourd and cut it into long strips; Chop the bean paste finely. Put the duck paws in boiling water, remove them when cooked, and remove the tendons.

2. When the oil in the pot is boiled until it is 50% hot, add the duck paw and fry it and remove it.

3. Leave an appropriate amount of residual oil in the pot, stir-fry the bean paste and Sichuan peppercorns, add the clear broth, add the duck paws, ginger slices, and green onions and cook for 10 minutes.

4. Add bitter gourd, salt, soy sauce and burn until the bitter gourd is ripe through, and then thicken it with water starch.

Crispy duck paws. Ingredients: 500g duck paw, green onion, ginger, garlic, red onion, tomatoes, chili, salt, light soy sauce, dark soy sauce, cooking wine, aged vinegar, extremely fresh, rock sugar, thirteen spices, star anise, Sichuan pepper, pepper.

Method: 1. Wash the duck paws and apply the dark soy sauce evenly, and put them in a clean place to dry.

2. Put oil in the pot and boil until the layer is hot, and put in the dried duck paws. Fry until golden brown, remove and drain oil. Spare.

3. Stir-fry the green onion, ginger, garlic, onion, star anise, pepper and Sichuan pepper in the oil pan to bring out the fragrance and stir-fry the duck paw.

4. Add salt. Light soy sauce. Wine. Vinegar. Add rock sugar and water to the noodles and bring to a boil, then add the tomatoes. The chili peppers are simmered over low heat. Remove the juice from the pan and serve on a plate.

Duck paws in abalone sauce.

Ingredients: 300 grams of duck paws, 50 grams of peanuts, a little green onion, 3 slices of ginger, 50ml of abalone juice, 1 teaspoon of dark soy sauce, 1 teaspoon of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of salad oil, 2 tablespoons of sugar, salt, 2 grams.

Method: 1. Soak peanuts in cold water for 2 hours, wash the duck paws, cut off calluses and sharp nails, and wash green onions and ginger.

2. Pour oil into a pot and heat it, add sugar, stir until the sugar melts and turns brown, change to high heat and put in the duck paws, and quickly stir-fry until it changes color.

3. Add cooking wine, dark soy sauce, abalone juice and continue to stir-fry, add an appropriate amount of hot water, cover the duck paws, add green onion knots, ginger slices, and peanuts.

4. Bring to a boil over high heat, turn to low heat and simmer for an hour until the duck paws are soft and rotten.

5. Add a little salt to the pot, stir-fry evenly, turn up the heat, pour light soy sauce on the thick soup, and stir-fry evenly.

How can chicken feet be made delicious in Minlu?

It tastes best when stir-fried.

Make Sichuan-style spicy.

Cut the duck paws into small pieces (boneless paws are best).

Add pickled ginger and pickled peppers to remove the fishy smell.

You can also add fresh chili peppers and skuhongs.

Fry the bean paste, garlic, pickled pepper, pickled pepper, and Sichuan pepper in oil.

Then put in the duck slump palm.

When the situation is suitable, add fresh peppers.

You can put more oil in the book.

It will taste better if you put more pickled pepper and pickled ginger!

Ouch, I really want to eat. People who had never eaten duck paws before were really delicious after eating them.

Duck paw buns. Ingredients]: flour, l000 grams, half a piece of fresh yeast, 600 grams of duck paws, l00 grams, 50 grams of mushrooms, refined salt, monosodium glutamate, sugar, minced ginger, raw oil, sesame oil.

Method]: Mix the flour with salt and stir with boiling water, cover and simmer for 5 minutes, take it out and rub it thoroughly, then add 15 grams of lard to knead it into a ball and set aside; Wash the boneless duck paws in salted water and finely chop them for later use. Golden enoki and shiitake mushrooms, soaked in warm water and washed without being cleaned, cut into fine pieces, mixed well with various seasonings, and made into filling; Pick the dough, make the skin, wrap it in the filling, knead it into a dumpling shape, and fry it in the pan until golden brown.

Raw material. Duck paws.

A bag of catty and dregs (

400ml or.

bottle, white vinegar. bottles, two bottles of pickled peppercorns, Sichuan peppercorns.

grains, sugar. 1 teaspoon, appropriate amount of chicken essence, 1 teaspoon of salt.

Utensils: pickled music cubes.

Duck claw culture spreads. Pickled duck paws in.

The end of the year.

At the beginning of the year, it officially appeared on the streets and even on the counters of small shops.

Easy to do. 1. Wash and chop open, and remove the smell of blood through boiling water;

2. Add water to the pot, green onion cooking wine, star anise, cinnamon, peppercorns, duck claws, boil for half a minute, turn off the heat, take out the shower, wash and then put it in the cool boil.

The inside of the water box is cool;

3. Put a bag of dregs (420ml) or bottles (about half a bottle) + 2 3 bottles of white vinegar (about 280ml) + 2 in the pickling box

Bottled pepper (yuan 1.bottle) + Sichuan pepper + sugar + monosodium glutamate + salt;

4. Take out the duck claws from the cold boiled water box and put them in the pickling box, put them in the refrigerator for 2 days or 1 day, and then eat. Generally, a marinade can be used at one time.

2 times. Detailed instructions.

1: It is best to choose duck claws that are fresh or bagged, do not change color, and do not choose things with pimples on them.

2: Chop the duck paws in half from the middle.

3: Boil the soup. Put the green onion, ginger, garlic, bay leaf, nutmeg, and a pinch of salt into a clay pot and boil.

20 minutes (the amount of water is shown to bubble.)

depending on how many duck claws), then go into an enamel or ceramic basin to cool.

4) Put the duck paws in a clay pot (the water is submerged over the duck paws), add cooking wine, salt and cook for 30 minutes.

5: Place the paws in the soup that has been boiled and cooled.

Just submerge the duck feet), chop the pickled pepper and pour the juice into the duck feet, if you are afraid of light, you can also put a little salt.

6: Place the soaked duck paws at room temperature.

2-3 days is fine.

The above is the recipe of Honghuai now, and the real pickled duck claws are now only mastered by Fuqing Morning Julong Tianye Duck Food Factory. Their duck paws are made in accordance with ancient Western methods and techniques.

It tastes best when made with duck paws.

I don't believe you use chicken feet to do it.

You can't make the taste of duck paws.

The dry pot judgment filial piety and the digging of the duck's paw are delicious and teasing.

Duck paw preparation:Ingredients: 400 grams of duck paws.

Excipients: 2 tablespoons peanut oil, 2 tablespoons cooking wine, 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of Zhuhou sauce.

Steps: 1. Wash the duck paws and set aside.

2. Blanch the duck paws in hot water.

3. Remove the blanched duck paws for later use.

4. Heat oil in a pan and stir-fry the duck paws until fragrant.

5. Add an appropriate amount of shredded ginger and garlic.

6. Add a spoonful of the staggered sauce.

7. Add half a bowl of water.

8. Add a little cooking wine.

9. Drizzle an appropriate amount of dark soy sauce, then cover the pot and simmer until the duck paws are cooked through.

10. When the duck paws are fully cooked, if you feel that the taste is not enough, you can add a little oyster sauce.

11. Done.

How to make spicy duck feet:

Ingredients: 2 duck necks, 10 duck claws.

Excipients: a handful of ingredients, a piece of cinnamon, a handful of Sichuan pepper, three dried chili peppers, a handful of chopped green onions, three slices of ginger, three spoons of cooking wine, 10 grams of salt, a handful of licorice, a handful of grass fruits, and five bay leaves.

Steps:1Remove a layer of film from the surface of the duck neck, cut off, wash and drain the duck paws.

2.Put cooking wine, salt, peppercorns; Apply evenly.

3.Prepare a series of spices such as chopped green onions, ginger slices, spices, bay leaves, dried chilies, cinnamon, licorice, grass fruits, etc.

4.When the oil is hot, put down all the spices and stir-fry until fragrant, then add the duck neck and duck feet and stir-fry.

5.Turn the casserole and pour a pot of water, it is best to submerge it, put soy sauce, bring to a boil over high heat, turn to low heat and simmer for two hours; Remove and drain.

Duck paw method: 1Blanch the duck paws in boiling water for 1 minute, then remove them and put them in cold water to shower.

2.Boil the Dongshan duck head marinade, put in the duck paw of method 1, turn to low heat and boil, then cook for about 10 minutes, then turn off the heat, then soak for about 30 minutes, then take out the duck paw, you can blow cool, dry, and set aside.

3.Heat the oil pan to about 160 degrees, put the duck paws of method 2 into the pan, and fry over medium heat for about 30 seconds until the surface is fragrant.

Duck paw, also known as duck paw, is rich in collagen, which is as nutritious as bear's paw of the same quality. The palm is the basic organ of movement, with many tendons, thick skin, and no flesh. If there are more tendons, it is chewy, if the skin is thick, it contains soup, and if there is less meat, it is easy to taste.

From a nutritional point of view, duck paw contains more protein, low sugar, and less fat, so it can be called an excellent food.

Duck paw is rich in nutritional value and can be eaten by the general population, especially for those with osteodystrophy. Balanced nutrition: It has the effect of a balanced diet.

Braised duck paws. <>

Duck feet contain more protein, low sugar, less fat, and chicken feet are high in fat and high in cholesterol.

Ingredients: Duck paws one pound.

Star anise, cinnamon, peppercorns to taste.

Sugar, salt, MSG to taste.

Cooking wine, green onions to taste.

A small piece of hot pot base.

Dark soy sauce, light soy sauce to taste.

Coriander to taste.

Preparation of braised duck paws.

Sichuan pepper, cinnamon, garlic, ginger, green onions, peppercorns, duck feet chopped in half, a small amount of hot pot base, and more if you like spicy.

Stir-fry ingredients: ginger, garlic, star anise, cinnamon.

Put the duck feet in and stir-fry.

Add sugar, dark soy sauce hot pot base, stir-fry after cooking wine.

Pour boiling water over the duck's feet, put it in the pressure cooker, after hearing the steam, press for 10 to 15 minutes and turn off the fire, I put more water, put less, otherwise the juice is slower, <>

Turn on the pressure cooker, return the duck feet to the pot to collect the juice, and add a little salt and monosodium glutamate to taste.

Out of the pot and on the plate, nutritious and healthy, the recipes for adults are inclined to healthy ingredients, and chicken feet should be eaten sparingly.

Stir-fried duck feet: Put the duck feet into a pot with oil, in order to make the duck feet look very flavorful, at this time, you need to add chili, ginger slices and garlic and other ingredients to it, and stir-fry them in the hot oil. Thank you.