Marinated duck feet(xiang lu ya zhang )

Marinated duck feet

Introduction:

"Duck's paw is rich in collagen, which is as nutritious as bear's paw of the same quality. Palm is the basic organ of movement, with many tendons, thick skin and no flesh. More tendons make it chewy, thicker skin makes it juicy, and less meat makes it tasty. From the perspective of nutrition, duck's feet contain more protein, low sugar and less oil, which is an ideal diet. Duck's paw is rich in nutritional value, which can be eaten by the general population, especially for those with bone malnutrition, and less for those with spleen and stomach deficiency. Some time ago, I stewed a lot of delicious food. Now the old stewed soup is still there. It's a dish of duck's paw stewed on it. It's a dish as well as a snack. "

Production steps:

Step 1: ingredients.

Step 2: wash the duck's feet with clean water and cut off the nails.

Step 3: prepare a small bag of ginger, onion and marinade. Or prepare some fragrant leaves, cinnamon, star anise and fennel.

Step 4: add ginger and scallion, boil water.

Step 5: add duck's feet blanching water. Then wash it in warm water.

Step 6: blanch the duck's feet in water and put them into the pot with ginger, scallion and spice.

Step 7: bring the stewed soup to a boil again. Put in the water and duck's feet boiled in step 6. Then remove the foam. Bring to a boil, turn to low bittern for 1 hour, and then soak again. Time is determined by individual population.

Step 8: marinated duck feet.

Materials required:

Duck feet: 8

Bittern: 1 packet

Scallion: right amount

Laolu soup: right amount

Ginger: right amount

Note: 1, there is no Laolu soup, with star anise, Xiangye, cinnamon, chives, ginger, fennel, with Laochou, cooking wine, the amount of each, together with duck feet can be marinated. 2. You can also use bittern instead of spices. 3. Taste and taste change according to personal preference.

Production difficulty: simple

Process: brine

Production time: several hours

Taste: spiced

Chinese PinYin : Xiang Lu Ya Zhang