[How does the stewed duck claw taste and not rotten]_ making _ suggestion
Braised chicken feet and braised duck feet are commonly eaten by everyone. Especially many women like to eat braised duck feet. While eating braised duck feet and watching TV, don’t mention how moisturizing life is, but if you go outsideBuy it, don’t worry, hygiene is generally different from what you make at home, but if you do it at home, you can’t make it out of taste and it doesn’t rot.
How to make the stewed duck claws without rotten taste. If you want to taste good, marinate in advance, simmer the water, then pour the brine, then turn off the heat after boiling, simmer for 55 minutes.
(Note that when removing the fishy smell, first wait for the water to boil, put the duck claws in and cook for 1 minute. Remove and pour the water, so that the skin of the duck claws won’t rot when you cook after seeing the wind.Just put the fishy duck claws and put them in.) Braised duck is delicious. Braised duck is a famous local dish. It belongs to Shanghai cuisine or Zhejiang cuisine. The main raw material is duck meat.
The color is ruddy and bright, the marinade is thick and mellow, and the meat is fresh and sweet.
The fatty acids in duck meat have a low melting point and are easy to digest.
People think that duck is a “holy medicine for tonic”, which has auxiliary effects on senile tuberculosis, diabetes, spleen deficiency and edema, and chronic bronchitis.
The main ingredients: 1000 grams of duck feet Seasoning: 10 grams of white wine, 5 grams of salt, 40 grams of rock sugar, 10 grams of green onions, 25 grams of ginger, 3 grams of fennel seeds[cumin seeds], 3 grams of fennel, cinnamon 25Grams, 3 grams of licorice, 2 grams of pepper, 1 gram of fragrant leaves, 1 gram of cloves, 3 grams of grass fruits, 50 grams of soy sauce, 1 gram of MSG 1, put the pot on the stove, and pour in boiling water;, Cumin, cinnamon, licorice, fragrant leaves, peppercorns, cloves, crushed with grass and fruit and wrapped in gauze; 3, put in the pot, at the same time, add refined salt and cook for 1 hour; 4, then put onion knot, ginger4. Boiled with soy sauce, white wine, monosodium glutamate, and rock sugar for a while to make red brine;
Peel the yellow skin from the duck feet, wash it with water, and drain the water; 6, fill the pot with water, boil on the stove, put the duck feet in the pot and simmer water; 7, then remove it and put it in clear waterWash; 8. Duck paw is placed in red brine, and then boil over high heat and continue to cook with gentle heat; 9. Determine the cooking time according to the tenderness of duck claws, generally it takes about 50 minutes to cook; 10.Remove, wipe with sesame oil, cool and place in a plate.
It is very simple to make a suggestion. People only need to buy the ingredients they need, and then choose the brine. The brine can be purchased in the store, or they can choose the ingredients to make brine at home, and then put the duck claws.Cook in the pot and add the appropriate salt to serve. For those who like spicy food, you can add the appropriate amount of chili to make a chili flavor.