Guangxi fried duck paw method, how to make fried duck paw delicious

Deep-fried duck feet. by penny 142 favorites 1337 views.

Fried home-cooked taste.

15 minutes on lower heat.

Beginner's Introduction. Appetizer.

1. Easy to learn.

Ingredients for 2 people.

8 duck paws. Accessories.

20 grams of cornstarch.

300 grams of boiled water.

Refined salt to taste. Sugar to taste.

10 grams of tapioca flour.

Step 1: Cut off the toes of the duck feet, wash and put aside to dry water, boiled water, corn starch, tapioca flour, salt and sugar, stir well, add the duck feet and soak for 20 minutes.

Step 2: Heat the oil pan until you feel the oil temperature is high on the surface of your hand, dip the duck feet one by one, and fry them in turn.

Step 3: When the duck's feet turn golden brown, float slightly in the oil pan and then scoop them up, drip dry the oil, and box them (pack them and share them with friends).

Picture of the finished fried duck feet.

Space cooking tips.

The steps are simple and easy to learn, you just need to pay attention to the heat when frying the duck feet, and be careful about splashing oil. It's definitely a beer accompaniment for Fangchenggang locals in summer, haha

Cut the green onion into sections, shred the ginger and pat the garlic open.

Step two. Add ginger cooking wine to the duck feet first, boil in hot water for five minutes, remove the dry water, and then fry in the oil pan until the surface of the duck feet is browned.

Step 3. Wash the snail meat and sour bamboo shoots.

Step 4. Blanch the bean sprouts with hot water.

Step five. Wash the avocado and set aside.

Step 6. Put half more oil than stir-fry in a hot pan, stir-fry green onions, ginger and garlic until fragrant, add Sichuan pepper and finger pepper to stir-fry spicy, pour in two tablespoons of bean paste, add all spices to mix and fry red oil, pour in snail meat and stir-fry, add white wine to remove the fish, stir-fry the snail meat until fragrant, pour in sour bamboo shoots and duck feet and stir-fry, pour in light soy sauce and oyster sauce, fry until six or seven percent, add hot water to cover the ingredients, adjust the heat to boil slowly for an hour, you can.

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.

The preparation of fried duck paws.

Ingredients: 8 duck paws, 20 grams of corn starch, appropriate amount of salt, appropriate amount of sugar, 10 grams of tapioca flour.

Method: 1. Cut off the tips of the duck's feet, wash them and put them aside to dry the water.

2. Add boiled water, corn starch, tapioca flour, salt and sugar in turn and stir well.

3. Add duck feet and soak for 20 minutes.

4. Heat the oil pan until you feel the oil temperature is high on the surface of the hand.

5. Dip the duck feet one by one and fry them in turn.

6. The duck feet turn golden brown, float slightly in the oil pan and pick them up, drip dry oil, and box them.

Precautions: Pay attention to the heat when frying duck feet and be careful to splash oil.

How to make crispy roast duck.

Pickling recipe: Light duck: 100kg (50 pieces) Crispy roast duck marinade: 5kg Crispy roast duck sauce: Ginger slices: Shallots: Bay leaves: Star anise: Coriander: 1kg

Process flow: slaughtering and dehairing - trimming - pickling - scalding - coloring and drying - baking and maturing - scalding and brushing - finished products on the counter or vacuum packaging.

Production process: 1: Commodity stuffing duck wool heavy oral slaughtering or lower forehead opening slaughtering, 65 degrees of scalding and hairing, requiring clean hairing, no residual fluff, hair roots and other rock burial.

2: Cut off below the middle wing, below the joint of the duck's foot, remove all internal organs, clean the esophagus, trachea, etc., and clean it.

3: Put the duck body flat on the stainless steel table, load all the ingredients into the duck body according to the proportion of the pickling formula, mix evenly, sew up the opening under the duck body with a steel needle, chest down, head up and marinate at low temperature for 4 hours.

4: Hang the duck body with a steel hook, pump up the air bucket until the duck body is full, plate the head and neck, scald the skin with boiling water, drizzle the water, drench the crispy water, and hang it to dry for 4 hours.

5: Burn the charcoal fire to remove the floating fire, raise the temperature of the electric plum to 175 degrees, bake in the oven, 40-60 minutes, and bake the chest, wings, and back in turn.

6) Drizzle the cooked duck with oil at 180-200 degrees to separate the skin and meat, and finally brush with sesame oil to serve.