How to make the braised duck paw delicious, how to braised duck paw delicious

— How to make braised duck feet ——

Ingredients: 500 grams of duck feet, 4 slices of ginger, 4 green onions, 3 bay leaves, 2 cinnamon bark, 2 star anise, 10 grams of Sichuan pepper, 25 grams of dried chili pepper, 60 grams of light soy sauce, 50 grams of dark soy sauce, 40 grams of cooking wine, 20 grams of soybean paste, 10 rock sugars, 20 grams of brown sugar, 1 tablespoon of salt.

Step 1: Cut a nail on the duck's palm, remove the dirt from the duck's palm, rinse it well, and drain it.

Step 2: Blanch the duck paws in a pot under cold water. The water is submerged in the duck's paws, put green onions, ginger slices, and a little cooking wine, skim off the blood foam after the water boils, and remove the duck's paws.

Note: After blanching, take out the duck wings and put them in ice water to chill them, so that the duck wings can be instantly cold to retain the nutrients in the duck wings to the greatest extent. Take it out after three to five minutes.

Step 3: The dry ingredients that need to be prepared are shown in the picture (if you don't want to be too spicy, you can also put less dry chili peppers and peppercorns like me, and you can add more heavy flavors, according to personal preference) In addition, the lump in the middle is brown sugar.

Step 4: Wet ingredients to prepare: light soy sauce, dark soy sauce, cooking wine, oyster sauce in a bowl and stir aside for later use.

Step 6: Start making now, the first step is to fry the sugar. Put oil in a cold pan, pour the rock sugar into the pot, and boil the rock sugar over low heat until it turns jujube red.

Step 7: After boiling the sugar, turn off the heat and pour in enough water to submerge the duck's paw (turn off the fire and release the water to prevent the water from splashing out when it touches the hot oil, don't be lazy, remember to turn off the fire and wait for a while before putting cold water) After adding water, turn on the high fire, and add the prepared dry and wet materials in turn.

Step 8: After the water boils, add a spoonful of soybean paste and freshly blanched duck feet, cover the pot and simmer for 1 hour.

Step 9: After waiting quietly for an hour, the duck paw will be juiced on high heat, the soup does not need to be tightened too tightly, you can keep more, so that the duck paw will be more flavorful.

Super delicious braised duck feet that you can make at home.

Ingredients: Duck paws to taste.

3 cloves of garlic. Millet pepper to taste.

Bayberry peppercorns star anise appropriate amount.

Water to taste. Ginger in two large pieces.

Sugar One and a half spoonfuls.

Method steps.

The duck paw made in this recipe can be made into two mouths: soft and chewy according to your own preferences, which is guaranteed to be super delicious!

Please click Enter a description.

Wash the duck paws, chop the garlic, and cut the ginger into small pieces, so you don't have to cut them too small!Millet pepper cut into sections, love to eat spicy, basically a duck palm corresponds to a millet pepper, that is, for example, if you make 20 duck palms, use 20 millet peppers!Of course, you can also increase or decrease according to the spicy level of your own food!

Break the two anise!

Please click Enter a description.

Put water in the pot and blanch the washed duck paws after the water boils

Please click Enter a description.

Put oil in the pot, pour in millet pepper, ginger and star anise, stir-fry for a while, and then put one-third of the bottle of fresh soy sauce into a small half bowl of water!After the water boils, pour in the bay leaves and peppercorns to continue to boil, and after boiling, pour in the garlic and pressed duck feet!If you're ready to eat it, you don't need to put the duck paws in it!!

Take out the pressed duck paws directly and let them cool!The juice cooked in this step is also poured out of the pot and let it cool!

Please click Enter a description.

Add a spoonful of half-sugar and cook for four or five minutes, and the duck paws are slightly colored!This kind of pressed soft duck paw can be eaten when boiled out of the pot like this!Particularly special flavor!It's delicious!Elders with bad teeth don't have pressure to eat!

Please click Enter a description.

Ingredients. Duck paw seven.

Eggs two.

Brine: A bottle.

Rock sugar to taste.

Half a green onion.

Soy sauce to taste.

Method steps.

First of all, prepare the ingredients and accessories. One point to mention here is that most supermarkets or stores have bottled brine for sale, we just need to buy bottled ones, and blanch the duck paws with boiling water for two minutes to remove the blood. Another advantage of boiling water is that it is easy to remove the fine hair or other substances on the duck's paw.

The egg is cooked beforehand with the shell on, then the shell is removed and set aside.

Please click Enter a description.

Pour one-third of the vial brine into the rice cooker, add a little water, add an appropriate amount of rock sugar, soy sauce, and an appropriate amount of salt (the brine itself has a salt taste, so you can add salt depending on the situation), and bring to a boil. Add seven duck paws and two eggs.

The rest of the time is to wait, about forty or fifty minutes.

Please click Enter a description.

Precautions. I hope to help friends who like to eat lo-mei.

<> braised duck feet and chicken feet.

The ingredients for braised duck feet and chicken feet.

Duck paw 500g chicken feet 500g

Appropriate amount of Sichuan pepper Appropriate amount of dried pepper (like spicy and give more).

Ginger to taste Cinnamon bark 1 section.

Appropriate amount of bay leaves, appropriate amount of star anise.

Appropriate amount of rock sugar and light soy sauce.

Dark soy sauce to taste, salt to taste.

The preparation of braised duck feet and chicken feet.

Step 1 Garlic, ginger, peppercorns.

Step 2 star anise, bay leaves, cinnamon.

Step 3 dried chili peppers, I give a lot.

Step 4: Rock sugar.

Step 5 Chicken feet, duck paws, cut off the nails, wash well.

Step 6: Throw duck paws, chicken feet, and flying water in cold water. Just boil the water.

Step 7 Stir-fry the oil until fragrant, dried chili, garlic, ginger, bay leaves, cinnamon, star anise, and Sichuan pepper.

Step 8 Then give the chicken feet, duck feet, water over the duck feet, then rock sugar, salt, soy sauce, light soy sauce, and start cooking.

Step 9 Cook until the soup is thick, (about 20 minutes) Huai Qingdan chicken feet are soft and glutinous, you can take out the chicken feet first, and cook the duck feet for a few more minutes.

Step 10 The chicken feet are fierce, so delicious that they melt in your mouth.

The production materials of braised duck palm wings: main ingredients: 600 grams of duck palms, seasoning: 3 grams of cloves, 5 grams of Sichuan pepper, 3 grams of cinnamon, 3 grams of star anise, 3 grams of fennel seeds [cumin seeds], 3 grams of grass fruit, 5 grams of liquor, 50 grams of salt, 10 grams of white sugar, 100 grams of soy sauce, 5 grams of tangerine peel.

Teach you how to make braised duck palm wings and how to make braised duck palms.

1.Peel off the yellow skin of the duck's feet and remove the hard shell of the toe claws, soak them in boiling water for a while, and remove the filtered water.

2.Cloves, Sichuan pepper, cinnamon, large and small fennel, grass fruit and tangerine peel and other flavorings, use a loose porous cloth sewing bag to incorporate, tie the bag mouth, put it in the pot, pour water into 6 bowls of pot for about half an hour, after the flavor of each ingredient is released, move the pot away from the stove.

3.Put the pot on the stove fire, wash and wipe dry and heat it, pour 4 tablespoons of raw oil into the pot, put the duck wings and duck feet into the pot when the oil boils, increase the fire fiercely, use a spatula to keep the duck feet, burst until it is slightly yellow, put it into the brine pot, and put the pot back on the stove, then put the salt, sugar, light soy sauce, dark soy sauce, and wine into it, cover and cook for about 20-30 minutes, extinguish the fire, and soak about ? Half an hour, remove the filtered marinade and serve.

Ingredients: 2 catties of duck paws (the kind of frozen 2 catties in a pack, and the general ones that sell frozen products are sold).

Seasoning: star anise, grass fruit, licorice, cloves, cinnamon, cumin, bay leaves, dried chili peppers (6 pieces), Sichuan peppercorns (20 pieces), dark soy sauce (color), light soy sauce (flavor), oyster sauce, salt, sugar, corn oil, ginger slices, garlic slices, brothMethod:

1.Duck paw primary processing.

After thawing, rinse, add 30g of ginger, 20g of green onions, 30g of refined salt, cooking wine, mix well. Marinate for about 2 to 4 hours, rinse with water and blanch in boiling water. 2.Brine:

Heat the oil in the pot until it is hot, add dried chili peppers, peppercorns, ginger slices, garlic slices and stir-fry until fragrant, and then add the broth; Star anise, grass fruit, licorice, cloves, cinnamon, cumin, bay leaves, dark soy sauce, light soy sauce, oyster sauce, salt, sugar, turn to high heat until the whole braised soup rolls, turn to low heat for 1 hour, the fragrance overflows, and the brine is done.

3.Marinade: put the duck paw into the boiling brine, at this time due to the low temperature of the duck paw, so wait a few more minutes and wait for the whole marinade to boil, it is best not to roll, 98 degrees is the best (commonly known as shrimp eye water), turn the fire to low heat, with such a temperature so that the umami of the marinade slowly seeps into the duck paw, the low heat is ok for about 20 minutes, the marinated duck paw at this time is very dry and chewy, the duck paw will not be rotten, it looks good, and the taste is all in.

1.Wash the duck paw to remove the coarse yellow skin, boil it in a pot of boiling water until it is rotten, soak it in cold water, cut it from the back of the palm to remove the muscles and bones, remove the skin and claw nails at the bottom of the palm, wash it with water, and then simmer it in the braised soup pot for half an hour, take it out to cool, brush with sesame oil, so as not to dry.

2.When eating, put the duck paw into the plate, pour it with fragrant braised soup, monosodium glutamate and sesame oil with the sauce, and put on the coriander.

A detailed introduction to the practice of roast duck palm bun Cuisine and efficacy: home cooking recipes Malnutrition recipes.

Taste: Sauce flavor Process: Sauce roast Roast duck palm bun production materials: Ingredients: 200 grams of duck feet, 200 grams of pork (fat), 200 grams of barbecued pork.

Excipients: 150 grams of duck intestines, 8 grams of roses.

Seasoning: 100 grams of maltose, 16 grams of tempeh, 4 grams of sesame paste, 2 grams of salt, 8 grams of Sichuan pepper powder The characteristics of roast duck palm buns: duck feet are soft and rotten, fresh and tender.

Teach you how to make roast duck palm buns, how to make roast duck paw buns to be delicious 1Boil the duck paws in water for 5 minutes, remove and tear off the yellow skin, and chop off the tips of the toes;

2.Scrub the duck intestines with salt and cook them in boiling water for a while;

3.Put the fatty meat in boiling water and cook for a while, and cut the meat into pieces 5 cm long and 5 cm wide;

4.Cut the barbecued pork and braised pork liver into 5 cm pieces;

5.Put the marinade in a large bowl and mix well;

6.Then add the fatty meat, barbecued pork, pork liver, etc. for about 10 minutes;

7.Duck intestines are also marinated in marinated meat before use;

8.Put 1 piece of marinated fatty meat, barbecued pork and pork liver, put it in the duck palm, wrap it tightly with 1 piece of duck intestine, and put the intestine into the meat piece;

9.Or use 1 toothpick to insert it tightly so that it is not easy to loosen;

10.Put each rolled duck paw bag on a long iron skewer and put it in a heated oven or ? In the oven, take out at 400 high temperature for about 20 minutes;

11.Coat with maltose water and cook for a few more moments before serving. The key to making roast duck palm buns: how to make rose dew:

1.Pick 30-50 grams of roses with many leaves and strong smell, cut them and put them in a flask, add an appropriate amount of water, close the bottle cap, and connect the condenser tube.

2.The flask is heated with a stove or alcohol lamp and the distillate is collected.