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How does Chicken Feet with Pickled Peppers do it?

Wash the grease with cold water and soak in cold boiled water for 20 minutes. As pictured above. Will cut red pepper, garlic, pepper, pickled pepper (it is best to cut the pickled pepper will taste better), pour in the right amount of vinegar, cooking wine, soak pepper water to 1/3 of the chicken feet, and then pour the ice water over the chicken feet. As pictured above. Put it in a fresh-keeping box, cover it, put it in the fresh-keeping compartment of the refrigerator, and put it in one day. As pictured above.

Chicken Feet with Pickled Peppers's step is to cut off the fingernails of chicken feet and wash them. Add water to the pot, sprinkle a pinch of pepper, boil and add the chicken feet. Cook for about 10 minutes and turn off the heat. Remove the boiled chicken feet and rinse with cold boiled water. Soak the frozen chicken feet in ice water for a while and chop them into small pieces (cut obliquely as far as possible to ensure flavor). Pour in the pickled wild mountain pepper water, wild mountain pepper, half a spoonful of white vinegar, the right amount of mineral water (it is better to drown all the chicken feet).

Cut off your nails. Cut in half (half of the two fingers) and start a pot of water (the mineral water I use, cold boiled water can also be used), add kimchi salt, then soak wild mountain pepper, a few pepper, sprinkle with a little white wine and a little sugar. Add white vinegar, add some monosodium glutamate, and put it in the refrigerator to cool into ice water. The purpose of turning cold into ice water is to make the skin of chicken feet more crisp. Boil a pot of water, put in cooking wine, sliced ginger, first boil the chicken feet.

400g chicken feet, wash, cut in half and taste. Remember to cut off your little fingernails. Boil a pot of boiling water and scald the Phoenix feet to remove the fishy smell. When it is time for chicken feet to blanch water, get the auxiliary materials ready. Sliced ginger, garlic, cinnamon, star anise, pepper, cold water into the pot. If there are so many excipients, just use sliced ginger and garlic, and the taste is not bad. After the water boils, enter the chicken feet. Cook for about 10 minutes.

Chicken Feet with Pickled Peppers's practice: ingredients: chicken feet, salt, pepper, pickled pepper bought in the market. Practice: wash the chicken feet first, cut them in half, and set aside. Put water in the pot, boil, pour into the chicken feet, add salt (a little more, because there is too much water, it is not easy to taste), the most important step do not forget, pour into the rice wine, this is to remove the fishy smell. Boil the water for seven to nine minutes and start the pot.

Chicken Feet with Pickled Peppers's practice is to select a large chicken claw, wash it and chop it off from the middle (the whole is fine), boil it in a boiling water pan for 10-15 minutes and remove it to cool. Chopped garlic, chopped mountain and sea peppers, set aside. Boil water in a wide-mouthed container, pour in chopped garlic and mountain and sea peppers and cool. Take Laotan kimchi water (about the same amount as boiled water), pour it into a boiled water container and mix well with cold boiled water.

Formula and practice of tasteless Duck neck

Technological process: raw material initial processing → halogen soup adjust → halogen → Laoli → production process: duck neck thaw → halogen soup boil → check spicy taste → adjusted to the best state → into duck neck → boil → put in a certain proportion of seasoning → boil for 30 minutes → turn to low heat for 15 minutes. Turn off the heat after the stewed duck neck is done, float the oil from the soup and drain the duck neck out of the pan.

The formula and practice of tasteless duck neck are as follows: main ingredients: salt 40g, monosodium glutamate 3G, star anise 4G, Zanthoxylum bungeanum 2g, cinnamon 2g, dried pepper 20g, cooking wine 20g, clove 1g, fennel 2g, grass fruit 2g, sand kernel 2g, nutmeg 2g, fragrant leaf 1g. Step: defrost the duck neck and soak in clean water. Prepare 10g spring onions and 10g ginger. Add cooking wine. Add 20g salt. Marinate for more than 12 hours. Boil water in the pot and rub the pickled duck's neck. Get it out.

Delicious spicy duck neck: the frozen duck neck was thawed first, and I soaked it in cold water for a while. Soak for more than ten minutes and remove the blood. Boil it in water, add two or three slices of ginger and the right amount of wine, heat. Don't boil for too long, just boil the water for a while. Pour out the frothy water and wash the duck's neck. My pot is not big, so it is easy to taste by cutting the duck's neck into two pieces.

Practice: 1) wash duck neck, rub with vinegar when washing; 2) marinate with salt wine, spring onion and ginger for two hours. 3) there are six kinds of spices used: star anise, cinnamon, incense leaves, pepper, pepper, cloves.

Delicious duck neck material: duck neck 1 jin, half spring onion, 1 small piece of ginger, seasoning: 1 big spice, 50 g dried pepper, 50 g pepper, 1 grass and fruit, 10 g cumin, 10 g clove, 1 section of cinnamon, 3 fragrant leaves, 3 tbsp light soy sauce (45ml), 2 tbsp 30ml, 1 teaspoon salt (5 g), 1 teaspoon sugar (5 g). After washing the duck neck, cut it into 8 cm long segments with a knife.

How is the delicious duck neck made?

Stuffy duck neck ingredients: bagged chilled duck neck 5000 grams, dried pepper 400g, ginger 100g, onion section 120g, star anise 20g, Sannai 10g, cinnamon 8g, cumin 10g, grass fruit 10g, pepper 10g, clove 5g, sand kernel 8g, cardamom 12g, grass row 5g, fragrant leaf 3g, refined salt 200g, monosodium glutamate 15g, red koji rice 50g, cooking wine 100g, fresh soup 5000 g, essential oil 2000 g.

Put the duck neck, wings and feet in brine, cover and simmer for 10 minutes. After 7-10 minutes of steps, the duck neck has been painted, red and bright, but it has not been fully tasted yet. Turn off the fire, cover and soak for 2 hours to let the smell of brine completely permeate the duck neck, wings and feet.

The following is my experience in making duck neck soup: operation procedure: 45cm pot add 7% full water → herbs to wash spare → 6 jin cooking oil. First of all, boil the water and oil; 5 jin Fujian king pepper, 4 red pepper, boil the clear soup without any seasoning (note: the first pot of herbs need to be boiled, boil the water into 3 / 10).

Duck neck gravy delicious duck neck practice 1 halogen ingredients 2 prepared materials, a pot of brine can be more than one pot. Boil the prepared ingredients in boiling gravy for 20 minutes, cool for 4 minutes, remove 5 pieces of stewed duck neck and put it on a plate, 6 sprinkle with red oil, or serve directly. Cooking skills: take the pot, add the stewed sauce and bring to the boil, then add the duck neck of method 2, turn the stewed sauce over low heat for about 50 minutes, then turn off the heat.

), pepper kernels (20), soy sauce (color), light soy sauce (flavor), oyster sauce, salt, sugar, corn oil, ginger, garlic, stock: 1) wash duck neck, rub with vinegar when washing; 2) marinate with salt, wine, spring onion and ginger for two hours. 3) there are six kinds of spices used: star anise, cinnamon, incense leaves, pepper, pepper, cloves.

How to do the delicious duck neck?

The following is my experience in making duck neck soup: operation procedure: 45cm pot add 7% full water → herbs to wash spare → 6 jin cooking oil. First of all, boil the water and oil; 5 jin Fujian king pepper, 4 red pepper, boil the clear soup without any seasoning (note: the first pot of herbs need to be boiled, boil the water into 3 / 10).

Blanch the boiled duck neck and drain and set aside, then start making marinated duck neck step 1, heat the pot with a little oil, small and medium-sized hot ginger, onion and garlic. Step 2 after the fragrance of the spice comes out, stir-fry the spices in the pan together. Pay attention to the fact that you must not use a large fire, otherwise it is easy to fry. Step 3: put in a bag of hot pot ingredients and stir-fry over low heat.

After the duck neck is thawed, rinse thoroughly, add 50 grams of ginger, 50 grams of green onions, 100 grams of refined salt and cooking wine, nitrate and salt to mix evenly, marinate the flavor for about 12 hours, remove, rinse with clean water, then put into a boiling water pan to drain water, remove and set aside.

Delicious spicy duck neck: the frozen duck neck was thawed first, and I soaked it in cold water for a while. Soak for more than ten minutes and remove the blood. Boil it in water, add two or three slices of ginger and the right amount of wine, heat. Don't boil for too long, just boil the water for a while. Pour out the frothy water and wash the duck's neck. My pot is not big, so it is easy to taste by cutting the duck's neck into two pieces.

After rinsing the raw duck neck, add ginger, green onion, refined salt, cooking wine and nitrate, mix evenly, marinate the flavor for about 12 hours, remove, rinse with clean water, then put into a boiling water pan to drain water, remove and set aside. Cut the dried chili sauce into sections, soak the spices in water and drain; add red koji rice to the pot, add 1200 grams of water and boil well, then drain the residue and leave the juice for use.