How to make duck feet, how to make duck feet delicious How to make duck feet

The characteristics of braised duck foot buns: The color is golden yellow and shiny, fragrant, fresh and fat, and it is a delicacy for drinking snacks. Teach you how to make braised duck foot buns, how to make braised duck foot buns 1

Cut the fat into rectangular pieces 3 cm long and 3 cm wide; 2.Put it in a container, add refined salt, mix well, and marinate for a while; 3.Fresh duck intestines are opened with a small sharp knife to wash away the dirt; 4.

Rub the mucous membrane and fishy smell of the duck intestine with coarse salt, wash it in clean water, and drain the water; 5.Put it in a pot of boiling water and take it out when it is ripe. 6.

Put the pot on the stove, pour in water and bring to a boil over a strong fire; 7.Crack the anise, cumin, cinnamon, licorice, bay leaves, peppercorns, and cloves, and wrap them with gauze and put them into the pot; 8.At the same time, add refined salt and cook for about 1 hour; 9.

Then add chives, ginger, soy sauce, white wine, monosodium glutamate, rock sugar and boil for a while to make red brine; 10.Put a piece of marinated fat meat in the paw of each duck's foot and wrap it tightly with the duck intestines that have been soaked in water to make a duck foot bun; 11.Put the duck feet bun into the red brine and boil, and remove it when it is rotten; 12.

When the old duck foot bun is still left in the red brine to continue to burn the slices, take it out and coat it with sesame oil and put it on a plate. Oyster sauce duck feet made of ingredients: Ingredients:

800 grams of duck paw Accessories: starch (broad bean) 5 grams Seasoning: 15 grams of shallots, 5 grams of ginger, 3 grams of tangerine peel, 1 gram of star anise, 15 grams of salt, 4 grams of monosodium glutamate, 10 grams of white sugar, 15 grams of oyster sauce, 2 grams of sesame oil, 20 grams of soy sauce, 15 grams of rice wine, 20 grams of vegetable oil Characteristics of duck feet in oyster sauce:

The meat of this dish is soft and smooth, the sauce is strong, the oysters are fragrant and penetrating, and it is suitable for wine and rice. Preparation of duck feet with oyster sauce: 1

Peel the duck feet and toenails, wipe them with fine salt, wash and dry, and coat them with soy sauce; 2.Heat a wok over a high heat, add oil, add ginger, green onions, and duck feet and stir-fry slightly; 3.Cook rice wine, add soy sauce, transfer to a clay pot with bamboo grate as the bottom, add oyster sauce, star anise, tangerine peel, soy sauce, refined salt, monosodium glutamate, sugar and an appropriate amount of water, cover, and cook over medium heat for about 70 minutes until soft and rotten; 4.

Pour out the original juice, remove the ginger, green onion, star anise, tangerine peel, put the duck feet in a bowl, steam them in the steamer, take them out, and cover them on the plate; 5.Heat a wok over medium heat, add oil, add the original juice, the remaining soy sauce, sugar, monosodium glutamate, dilute and thicken with wet starch, then add sesame oil and peanut oil to push well, and pour it on the duck's feet.

There are a lot of duck foot shops now. Shenzhen is doing well.

Duck feet do this, soft and chewy, 3 catties at a time is not enough to eat!

1. Prepare ingredients: duck feet, chili, ginger slices, garlic, salt, oil.

2. Wash the duck feet: wash the duck feet, and those who pay special attention to hygiene can cut off the nails of the duck feet. Then pour in the water, put it in the pot and cook for about five minutes, then drain and set aside.

3. Stir-fry duck feet: Put the duck feet into a pot with oil, in order to make the duck feet appear 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.

4. Drain the water and put it on a plate: After the water is drained, you can put the duck feet on the plate.

Prepare ingredients: 2 catties of snails or stone snails, 1 catty of duck feet, half a catty of sour bamboo shoots, an appropriate amount of lead and avocado or bean curd, and an appropriate amount of soybean sprouts. Soak the snails in water in advance, spit out the sand and mud clean, and then use them.

Put the duck feet in a hot oil pan and fry until they are browned. Soak in cold water immediately after removal. Put oil in a hot pan, fry chives, ginger, sour, snails and stir-fry, and then add star anise and other spices to stir-fry together.

1. Prepare ingredients: 2 catties of snails or stone snails, 1 catty of duck feet, half a catty of sour bamboo shoots, an appropriate amount of avocado or bean curd, and an appropriate amount of soybean sprouts.

2. Put the duck feet in a hot oil pan and fry them until they are browned.

3. Soak in cold water immediately after removal.

4. Put oil in a hot pan, fry chives, ginger, lack of sourness, put snails and stir-fry, and then add star anise and other spices to stir-fry.

5. Put the duck feet, put the water over the duck feet, be sure to put enough water, because it will be stewed for more than 1 hour, and the water will evaporate and consume.

6. After putting the water, add salt, soy sauce, sugar, oyster sauce and chili oil to your favorite taste. Simmer halfway through and add the sour bamboo shoots, then continue to cook. Cook until the duck's feet are soft and rotten, then turn off the heat.

Ingredients: duck feet, brine sauce, ginger, tangerine peel, star anise, rock sugar, dark soy sauce, dried chili pepper.

The steps are as follows: 1. Boil water, put ginger slices and tangerine peel into the pot and boil, then put duck feet, and then put white wine (no liquor cooking wine is OK). Wait until it boils again.

2. Fish out the duck feet and turn on the faucet to rinse. Wash off the blood foam. It is best to have ice water to tighten the duck feet, so that the cooked duck feet taste more refreshing.

Don't take ice water to blister, just change three basins of cold water. The ginger slices and tangerine peel are also taken out and washed together, and the marinade can be used for a while.

4. Put the washed duck feet into the marinade. Note that the marinade should not be over the duck's feet is the best, if not enough, you can add water. Then it's time to try the taste, if you like a little salty, you can add more salt, chicken essence, if the color is not enough, you can add a little dark soy sauce to improve the color.

When the brine boils again for two to three minutes, you can turn off the fire. Cover and let sit for four to five hours.

Duck feet as the main ingredient.

Auxiliary salt, garlic, ginger and spice materials.

Light soy sauce, soy sauce and sugar.

Dry and spicy bai peppers.

Sauce fragrant duck foot board.

DU practice steps.

1.Duck foot board go zhi

Black scale, wash.

2.The spices are scalded with boiling water, and the purpose is twofold: 1. Wash it clean: 2. Make it more flavorful.

3.Finely chop the garlic and ginger. Notice that I didn't cut the garlic in both large and small sizes.

4.Sit in a pot and boil water. Add some cooking wine and ginger slices to remove the smell.

5.Remove from heat in 30 seconds and rinse with cold water.

6.I sit in a pot and put so many ordinary dishes as usual. 6 7 heat garlic, ginger, dried chili peppers in turn. After about 20 seconds of putting the duck foot board, put the five spices and stir-fry for 90 seconds. At this step, you can put salt. (Fire).

7.Pour boiling water, no more than duck's feet.

8.4 7 minutes to put light soy sauce, soy sauce: 8 10 minutes or so to put sugar. Medium heat until the soup is dry, then turn on high heat to reduce the juice.

9.Inspiration. According to the way to eat Jingwu duck neck, I also put red chili oil on the finished product. I believe that all friends who eat spicy food have it.

10.Emerald flowers, served.

There are many ways to make duck feet, and I don't know what the questioner wants. Let's start with one approach.

Preparation of brine duck feet:

Seasoning: 1 dark soy sauce, bean paste, salt, white wine or cooking wine, sugar or rock sugar, 2 dried chili peppers (20-30 grams).Sichuan pepper (20-30 grams), star anise, cinnamon, tangerine peel (half), mountain pepper, bay leaf, sand ginger. Ginger, garlic.

Method: 1 Boil water (about 1000 ml), put the seasoning 2, all in, dried chili pepper and Sichuan pepper can be fried with oil in advance, and boil for half an hour on low heat. Add soy sauce and salt, and add sugar or rock sugar if you like sweetness.

The amount of all seasonings depends on each person's preference, but it is recommended that no more than half of tangerine peel is used to avoid bitterness.

2 Put the feet in, add white wine, cook over medium heat for 15 minutes, turn off the heat, and soak in the marinade for 24 hours.

3 Heat and concentrate the marinade and cook the duck feet on low heat for 10 minutes (do not cook rotten). After fishing. It is recommended to chop pieces so that they can be eaten.

First of all, be sure to wash the duck feet, soak them in water for a period of time, and eliminate all kinds of odors of the duck feet; Then you can put it in a hot oil pan and fry, after frying until golden brown, the skin of the duck's feet gradually detached from the meat, then you can take it out and dry; Finally, it is soaked in the special snail soup for several hours, and the longer it is soaked, the more flavorful it is, and the better the duck feet will taste.

1.Preparation: Wash the duck feet, add light soy sauce, sugar, salt, ginger, cooking wine, cornstarch and marinate for one to two hours, and fry the duck feet with oil until golden brown.

2.Cooking: Put the garlic into the pot and stir-fry until fragrant, add the prepared duck feet to the boil over high heat, then simmer until the duck feet are soft, add oyster sauce and stir, and when the juice is viscous and thick, get out of the pot and put it on a plate. According to the taste, add water to send Donggu and fried peanuts to simmer together.