Practice of marinating duck feet

1. Wash the duck feet, cut off the toes, put cold water in the pot, put the washed and cut duck feet, add ginger slices and onion slices, and turn on the fire.

2. Take out the cooked duck feet and wash them with cold water again. Duck feet are dirty, so wash them more. Put cold oil in a hot pan, saute garlic and dried Chili, and saute duck feet.

3. Stir-fry the soy sauce and cooking wine, color them evenly, then put cold water, cinnamon, pepper and water, cover and stew for 30 minutes.

Braised duck feet is a famous dish with Chinese flavor, belonging to Fujian cuisine or Cantonese cuisine. Wash the duck's paw to remove the rough yellow skin, and cut the front of the duck's paw with scissors. Then boil the water and take it out to dry for later use.

Add water to the pot, pour proper amount of juice and brine according to personal taste, let it cool after boiling, and take it out after soaking duck feet for more than an hour. Heat the wok, add a little oil, stir-fry the pepper and dried Chili with low heat. Pour in salt water and bring to a boil. Add duck's paw salt water to the prepared salt water juice until cooked.

Golden color, fresh taste, rich fragrance, accompanied by wine and delicacies. However, eating this kind of food is very tiring. I vomited a bunch of bones, but I couldn't bite half a mouthful of meat for a long time. This is a good dish when I eat.