This method of soaking duck claws is closely related to her work. She has been working in Zhejiang for a long time. It is said to be taught by a friend from Wenzhou. It should be regarded as a popular snack there. The practice is relatively authentic. Mainly I think the taste is very good.
The material of the duck claws.
Duck claw cut to nails clean
Duck claw cold water pot, put ginger garlic to boil, turn off the fire, do not need to fish up, directly put the faucet under the faucet and rush to the float, change the water to prepare to cook the second time
Boil the second time, still in a cold water pot, put ginger and garlic, octagonal pepper and cinnamon leaves, boil, boil for 5 minutes after boiling. Turn off the fire.
The cooked duck claws are slightly flushed and then cooled in a basin of cold boiling water.
Pour the ratio of bad halogen and white vinegar into the container, add the appropriate amount of chicken essence, a little white sugar and neutralize the sour taste of the vinegar, add the pickled pepper, and add as much as you like.
The cooled duck's claws are placed in the prepared pickled pepper water and can be eaten in one night. The taste is very positive.
1. After the duck claws are cooked, they are directly cooled in the cold water that is boiled. Do not drain. If the water is directly drained, it will stick together. 2, the second time to cook when the time is not too long, 5,6 minutes is enough, the cooking time is long after the skin is broken. 3, do not like to eat acid can put less vinegar, I prefer this ratio of acidity. 4, pickled pepper water is not suitable for duck feet, as long as the proportion is good. The corresponding dregs and vinegar of the duck claws will increase.