Braised Duck Feet
by Scarlett WH
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Cut off the nails of the duck feet, wash them, soak them in water, and change the water in the middle;
2. Put the soaked duck feet into the rice cooker and add appropriate amount of water;
3. Press the stewing function key, the stewing time is 1 hour;
4. Let the water boil for a few minutes and then skim off the foam;
5. Put the prepared aniseed into the seasoning steel ball;
6. Put the seasoning balls, cooking wine, dark soy sauce, green onion and ginger slices, sugar and salt into the pot and continue to simmer;
7. When there are 20 minutes left, add the boiled shelled eggs and cook together;
8. Simmer on low heat for about 1 hour, until the skin of the duck feet is soft and the meat is crispy, and continue to soak in it after cooking;
9. Put the soaked duck feet and braised eggs into the plate.
Tips:1. Cut off the nails of the duck feet, soak them in water for a while to remove the blood; Put the soaked duck feet into the rice cooker, and press the stew function button;
2. After the water is boiled, skim the foam to further remove the fishy, then add the seasoning aniseed, scallion and ginger slices, soy sauce and other seasonings to stew;
3. When braising duck feet, you can put eggs in it at the same time, but the eggs do not need to be boiled for a long time, so the duck feet are almost cooked before putting the eggs;
4 Compared with chicken feet, duck feet are more difficult to cook, and the cooking time is relatively longer; if the time of the rice cooker is not enough, you can add some time;
5. Do not take out the stewed duck feet and eggs immediately, soak them for a certain period of time to make them more delicious.
