Spicy duck feet
Overview
How to cook Spicy duck feet at home
Tags
- hot dishes
- home cooking
- lunch
- students
- alpinia
- amomum villosum
- cao guo
- chicken essence
- cinnamon
- cooking wine
- dried chili pepper
- duck feet
- green onion segments
- lemongrass
- light soy sauce
- lilac
- old soy sauce
- onion festival
- pigskin
- rock sugar
- shannai
- star anise
- white buckle
- zanthoxylum bungeanum seeds
- cumin
- fragrant leaves
- ginger slices
- salt
- white pepper
Ingredients
- Alpinia Appropriate amount
- Amomum villosum Appropriate amount
- Cao Guo Appropriate amount
- Chicken Essence Appropriate amount
- Cinnamon Appropriate amount
- Cooking wine Appropriate amount
- Dried chili pepper Appropriate amount
- Duck feet Appropriate amount
- Green onion segments Appropriate amount
- Lemongrass Appropriate amount
- Light soy sauce Appropriate amount
- Lilac Appropriate amount
- Old soy sauce Appropriate amount
- Onion Festival Appropriate amount
- Pigskin Appropriate amount
- Rock sugar Appropriate amount
- Shannai Appropriate amount
- Star anise Appropriate amount
- White buckle Appropriate amount
- Zanthoxylum bungeanum seeds Appropriate amount
- cumin Appropriate amount
- fragrant leaves Appropriate amount
- ginger slices Appropriate amount
- salt Appropriate amount
- white pepper Appropriate amount
Steps
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Take an appropriate amount of duck feet, cut off the claw tips, put them in a bowl, add an appropriate amount of salt, mix well with your hands, and marinate for 15 minutes. Take another bowl, add appropriate amount of thin ginger slices, shallot segments and cooking wine, squeeze out the onion and ginger juice with your hands, pour the onion and ginger juice into the duck paw bowl, mix well and marinate for 15 minutes.
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Take an appropriate amount of pig skin, rinse it thoroughly with water, take it out, cut the pig skin into strips first, and then cut it into cubes for later use.
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Heat the pot, add star anise, cinnamon, cracked grass fruit, kaempferol, bay leaves, amomum villosum, cloves, lemongrass, white buckwheat, galangal, and fennel in order. Saute over low heat until fragrant, beat out and pour into the brine pot. Add an appropriate amount of Angelica dahurica, white pepper powder, Sichuan pepper seeds, dried chili peppers, ginger slices, green onion segments, rock sugar, and pork rinds to the brine pot. Finally, add an appropriate amount of water and cover. After the fire comes to a boil, turn to low heat and simmer for 2 hours.
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After 2 hours, add duck feet, add appropriate amount of salt, dark soy sauce, cooking wine, sugar color, light soy sauce, monosodium glutamate and chicken essence. Simmer over low heat for 30 minutes and then turn off the heat. Cover the lid and soak for more than 6 hours. After 6 hours, take out the duck feet. The longer the soaking time, the more flavorful it will be.
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Finished product pictures
