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

Preparation of braised duck paws.

Ingredients: Ingredients: 350g of duck paws

Ingredients: Appropriate amount of salt, 2 star anise, 1 small piece of cinnamon, 2 teaspoons of cooking wine, 2 tablespoons of dark soy sauce, 8g of rock sugar, 10 Sichuan peppercorns, appropriate amount of dried chili pepper, 2 tablespoons of light soy sauce, 2 bay leaves.

Production method: 1. Wash and cut the toenails of the duck paws and set aside.

2. Boil water in a pot until it boils.

3. Pour in the duck paws, boil the duck paws until they change color, remove and wash, drain and set aside.

4. Put oil in a hot pan, pour in star anise, cinnamon, Sichuan pepper and bay leaves and stir-fry to bring out the flavor.

5. Pour in the duck paws from step 3 and stir-fry. Pour in the cooking wine and stir well. Pour in the dark soy sauce and light soy sauce and stir-fry well to color the duck paws. Stir in sliced ginger, garlic, dried chilies, salt and rock sugar.

6. Pour in hot water and flush with the ingredients.

7. We cover the lid, boil over high heat, and then use medium heat, and when the soup is dry, it is ready to come out of the pot.

Efficacy: We eat duck paw is able to provide the body with the nutrients needed by the body, provide power for the body's functional exercises, duck paw for the best endocrine system diseases is an auxiliary role, and it is a good effect of filling the essence and replenishing the marrow, invigorating blood and regulating menstruation. Duck paw is also edible for healthy constitution, qi deficiency constitution, damp heat constitution, phlegm dampness constitution, yang deficiency constitution, and yin deficiency constitution.

And the braised recipe is also very delicious and appetizing.

Braised dishes are a very common practice in our lives, and duck paw is also an ingredient that many people like to eat, so braised duck paw is a good practice, it is very appetizing to eat, and it is also a good choice for us to drink and eat, you might as well make it yourself.

Nutritional value of duck paws.

1. Duck claws are rich in protein and easy for the human body to digest, so such nutrients are easy to absorb and utilize. The protein in it can be well utilized and is good for supplementing nutrition.

2. Duck feet are rich in B vitamins and vitamin E more than other meats, which can effectively resist beriberi, and are good for preventing neuritis and a variety of inflammations, and regular eating can also have anti-aging effects. If you are deficient, you can eat duck paw regularly.

The efficacy of duck claws.

1. Nourish qi and replenish deficiency.

The food eaten by ducks is mostly aquatic organisms, the meat is sweet and cold, enters the lungs, stomach and kidney meridians, nourishes the yin of the five internal organs, greatly replenishes the fatigue, clears the heat of deficiency and labor, relieves cough and self-shock, eliminates snail accumulation, clears heat and strengthens the spleen, replenishes blood and water, nourishes the stomach and nourishes the stomach, weakness and edema, etc.; Eating regularly can have the effect of alleviating physical weakness, and it has a conditioning effect on the situation of post-illness weakness or edema caused by malnutrition, and can also make up for fatigue.

2. Nourish yin. The male duck meat is slightly cold, the hen meat is slightly warm, and the medicine is better to be old and white, white and black; Stewed with old and fat duck and sea cucumber, has a great nourishing effect, stewed duck juice, good at replenishing the yin of the five organs and the heat of deficiency, eating often can have the effect of relieving heart discomfort, and has certain benefits for nourishing yin and going to fire to nourish the five organs.

A large duck leg, a zucchini carrot.

Condiments: garlic cloves, Sichuan peppercorns, cinnamon, star anise, ginger slices, rock sugar, salt.

Preparation: 1Blanch the duck legs with cooking wine, drain them, pour out the water in the pot, and wipe the pot dry 2Stir-fry the duck leg over low heat. There is no need to put oil, and the fat layer of duck skin is very thick.

3.Until you have enough duck fat and your legs are golden on both sides.

4.Scoop up the duck legs, add rock sugar and stir-fry until melted and browned.

5.Stir-fry the lower duck leg to color.

6.Add boiling water up to the duck leg and turn on high heat.

7.Add garlic cloves, star anise, cinnamon, ginger slices, Sichuan peppercorns, cooking wine, and cook for half an hour on low heat.

8.Add soy sauce and salt.

9.Skim off the peppercorns and other condiments and cook until the soup is dry.

Duck leg (2 pcs) Shiitake mushroom (8 pcs).

Seasoning.. Ginger (1 piece), Cooking Wine (1 tablespoon), Sugar (4 teaspoons), Dark soy sauce (1 tablespoon), Light soy sauce (Tablespoon), Star anise (1 piece), Cinnamon bark (1 piece), Bay Leaf (2 pieces), Sesame Oil (1 tablespoon).

Kitchen.. Wok. Method.

1Prepare the ingredients, wash the duck legs, and soak the mushrooms in warm water.

2. After the duck leg is cut into pieces, put it in a pot under cold water, and bring it to a boil over high heat.

3. Blanch the duck pieces and wash off the foam, slice the ginger and cut the mushrooms in half. Remove the slag from the mushroom water and keep it.

4 Heat the pan with less oil, add ginger slices and duck legs, and stir-fry over high heat until the duck skin is slightly yellow.

5Add cooking wine, sugar, dark soy sauce and light soy sauce, stir-fry and color, add star anise, cinnamon, bay leaves, and pour in mushroom water.

6. After the lid is covered, bring the fire to a boil and simmer for a quarter of an hour on medium-low heat.

7. When the water is almost dry, open the lid, add sesame oil, stir-fry over high heat to reduce the juice. The soup is thick and ready to be removed.

Ingredients: duck leg meat, chestnut, konjac

Seasoning: cooking wine, ginger, cinnamon, star anise, light soy sauce, dark soy sauce.

Method: 1. Put the duck leg meat into water and boil, wash off the foam with water, cut into pieces and set aside.

2. Cut the konjac into small pieces, cut a knife in the middle, and cut into a braid.

3. Put the duck leg meat into the pot, add cooking wine, ginger, cinnamon, star anise, light soy sauce and dark soy sauce and stir-fry. Put the light soy sauce and dark soy sauce together, which not only brightens the meat color but also adjusts the duck freshness.

4. Finally, put the konjac, chestnuts and duck legs into the pot and simmer with water, and cook.

2 duck legs (about 500 grams), 200 grams of baby cabbage, appropriate amount of ginger and shallots.

Seasoning: oyster sauce, light soy sauce, dark soy sauce, cooking wine.

Method. 1. Pick and wash the baby cabbage, soak it in water for 10 minutes, cut it into strips, and divide the length into two;

2. Wash the duck leg meat and cut it into large pieces, blanch it in hot water for 4 or 5 minutes, remove it, rinse it and drain it;

3. Cut the ginger into shredded ginger and chop the green onion;

4. Heat a little oil in a pan, then pour in a tablespoon of oyster sauce, add shredded ginger and stir-fry slightly, stir-fry until fragrant;

5. Pour in the drained duck leg pieces and stir-fry a few times, add light soy sauce, cooking wine, sugar, then pour in a little dark soy sauce to color, stir well;

6. Pour in half a bowl of water, about half the height of the duck, cover and simmer over medium heat for 8 minutes.

7. Before the juice is dry, put in the baby cabbage, cover it again, and cook for a few minutes;

8. Open the lid and add a little chicken essence to taste (no need to add more salt, because the oyster sauce and light soy sauce are already flavorful enough), and finally sprinkle in the chopped green onion and remove from the pot.

How to make braised duck feet:

Ingredients: 400g duck paw.

Excipients: cooking wine, soy sauce, salt, ginger, old rock sugar, dried chili, cinnamon, star anise.

Steps: 1. Wash the duck claws first, blanch them in a pot, and then remove the duck claws and put them in the rice cooker.

2. Add seasonings, first add cooking wine, ginger, dried chili, rock sugar, cinnamon, star anise, add dark soy sauce, less, for coloring, add extremely fresh, enhance the taste, and then add water.

3. Don't have too much water, just flush with the duck's feet, wait for the water in the pot to boil, taste the taste, and add salt in an appropriate amount.

4. After cooking for one hour, it is ready to be plated.

1. Braised duck feet. 500g duck feet, 15g green onion, 10g ginger, 10g sugar, 15ml soy sauce, 10ml chicken essence

2 star anise, 1 clove, 3g of five-spice powder, 5g of salt, appropriate amount of peanut oil, appropriate amount of water. Method: Wash the duck claws and control the water. Heat the oil in the pan, add the white sugar and stir-fry over low heat to bring out the sugar color. Add the duck feet and stir-fry until the sugar is colored.

Add water or Yuanzhou, soy sauce, green onion and ginger, chicken essence, salt, five-spice powder, star anise, cloves and stir-fry well. The fire boiled. Cover and simmer for an hour, turn off the heat.

2. Braised duck feet. Ingredients: 1 pack of concentrated marinade for Liao pork ribs, water, duck feet, dried chili peppers, Sichuan peppercorns.

Method: Wash the duck claws to remove the coarse yellow skin, and cut the front part of the duck claws with scissors. Then remove from boiling water and dry it for later use.

Add water to the pot and pour an appropriate amount of Liao pork ribs to concentrate the marinade according to your taste. After the brine is boiled, let it cool, and the duck paws are soaked for more than an hour before being removed. Heat a wok, put a small amount of oil, and stir-fry the peppercorns and dried chili peppers over low heat until fragrant.

Pour in brine and bring to a boil. Put the duck feet in the pre-prepared brine sauce and marinate until cooked through.

3. Stewed duck paws. Ingredients: 500 grams of duck paw.

Excipients: 25 grams of spring bamboo shoots, 25 grams of ham. Seasoning..

50 grams of cooking wine, 3 grams of salt, 5 grams of green onions, 3 grams of ginger. Method: Wash the duck paws, soak them in boiling water, remove the bones raw, and soak them in cooking wine for one hour.

Wash the bamboo shoots, cut them into slices, and slice the ham. Slice the green onion and slice the ginger aside. Put the wok on the heat, add the duck paws and fry for a few minutes, add green onions, ginger slices, spring shoots, ham, broth, refined salt and simmer for 20 minutes.