How to make cold duck feet

When ordering food in a restaurant, I often order a dish of cold duck feet. It tastes particularly good and is very chewy. I can't forget it after eating it. In fact, the method of making cold duck feet is not complicated. You only need to prepare the duck feet and some necessary seasonings, and then follow the production steps step by step, and you can make cold duck feet that taste the same as in the restaurant. Let's learn together how to make a delicious and juicy cold duck feet.

Duck paws are rich in collagen and have the same nutritional value as bear paws of the same quality. The palm is the basic organ of movement, with many tendons, thick skin and no flesh. More tendons make it chewy, thick skin holds juice, and less meat makes it easier to absorb the flavor. From a nutritional point of view, duck feet are high in protein, low in sugar and little fat, so they can be called an excellent weight-loss food. Duck feet belong to the category of duck meat. From the perspective of traditional Chinese medicine, they are cold in nature and have an auxiliary therapeutic effect on endocrine system diseases.

Material:

Duck feet, rice wine, dark soy sauce, light soy sauce, five-spice powder, pepper, sesame oil, minced ginger, chopped green onions, pepper powder, salt, and vinegar.

practice:

1. Wash the duck feet, put water in the pot, pour in rice wine and salt and bring to a boil, then put in the duck feet and cook for 5 minutes.

2. Put the cooked duck feet into cold water to cool

3. Use dark soy sauce, light soy sauce, five-spice powder, pepper, sesame oil, minced ginger, minced green onion, pepper powder and salt to make the marinade.

4. Pour vinegar into the pot and bring to a boil, then pour into the marinade and mix well.

5. Pour the marinade into the duck feet, mix well, and marinate in the refrigerator for one day.

Mustard Duck Feet

raw material:

500 grams of duck feet, 20 grams of mustard, 8 grams of white vinegar, salt, onion, ginger, sugar, and sesame oil.

practice:

1. Wash the duck feet, put them into the pot, add onions, ginger slices and cooking wine, and cook for 20 minutes;

2. Take out the cooked duck feet and put them into cold water immediately;

3. Mix white vinegar, salt, sugar and sesame oil and pour into the mustard bowl and simmer for 3 minutes;

4. Remove the duck feet from the water, cut them into two sections longitudinally, mix them evenly with the seasoning in the mustard bowl, and serve.

Braised Duck Feet with White Kidney Beans

raw material:

400 grams of duck feet, 200 grams of white kidney beans, 3 slices of ginger, 2 peppers, 1 star anise, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 teaspoon of white sugar, and 1 teaspoon of salt.

practice:

1. Prepare duck feet, white kidney beans, chili peppers, star anise and ginger;

2. Wash the white kidney beans and put them into a pressure cooker. Add water to cover the white kidney beans and cook for 15 minutes.

3. Wash the duck feet and put them into the pot, add enough water to cover the duck feet and boil them, then take them out, wash and drain them for later use;

4. Wash the duck feet, take out the white kidney beans from the pressure cooker and put them in a bowl, wash the peppers and drain the water, and slice the ginger;

5. Heat oil in another pan until half done, add ginger slices and chili and sauté until fragrant;

6. Then add duck feet and white kidney beans, pour in light soy sauce, dark soy sauce and sugar and stir fry evenly;

7. Add enough water to cover the duck feet, add salt and star anise, cover the pot, bring to a boil over high heat, then simmer over low heat for 1 hour;

8. Wait until the soup thickens.