Chaoshan Braised Flavor-braised Duck Feet

Name: Chaoshan Braised Flavor-braised Duck Feet
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Duck feet; 1 piece ginger; 1 head garlic; 2 pcs Tangerine peel; Some Chives; 5g pepper; 3 pcs star anise; 7g Cinnamon; 3g clove; 2 pcs Tsaoko; 8g Licorice; 3g Bay leaf; A little (may not let go) Shanna; a little Dried chili; 2 pcs Xiangguo; 10 pcs Bai Kou; Some salt; Some Chicken noodles; Some Soy sauce; Some sesame oil; a little Peppercorns; 10 pcs Red Kou; 3g Dried hawthorn

by Yaya Yang Xiaochu

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Chaoshan area is a famous hometown of overseas Chinese with dense population, long history and culture, and strong local culture. The history and characteristics of Chaoshan food culture Chaoshan food culture is a kind of local culture gradually formed and developed in the long-term common life of the people in eastern Guangdong. Some unique diets of Chaoshan people, such as Chaozhou porridge, Gongfu tea, Chaoshan pickles, Chaoshan snacks, etc., are formed due to the specific climate, water, soil, and products of the Chaoshan area, as well as many human factors. Chaoshan lomei is one of the most representative flavors of Chaoshan cuisine. Its essence is a marinade made from a variety of natural spices and marinated in proportion. Han Yu, a great writer in the Tang Dynasty, once wrote the "Eighteen Association Rules of Early Southern Food and Yiyuan", which is a famous chapter introducing Chaoshan food in ancient times. It can be seen from the poem that as early as the Tang Dynasty, the cooking skills of the Chaoshan area have reached the limit. Very high level. From this point of view, Chaozhou cuisine has a history of thousands of years, and among the well-known Chaozhou cuisines at home and abroad, Luowei is a "first dish" of Chaoshan cuisine. In different times, lowei is inseparable from the life of Chaoshan people; in the eyes of Chaoshan people, lowei is not only the pride of Chaoshan people, but also a homesickness. According to ancestral records, as early as 1750 AD, the ancestors of the Chen family began to specialize in the north and south spice business in their hometown. Due to the strict selection of spices and fair prices, lo-mei shops with a radius of several hundred li came to buy them, and the business was booming. Therefore, the ancestors of the Chen family continued to accumulate experience, and finally determined the secret recipe for making lo-mei spices in 1750, which was passed on from generation to generation as the treasure of the town shop. Passed down to the third generation successor Chen Ziyun Lao Xian

Chaoshan Braised Flavor-braised Duck Feet

1. Wash raw duck feet and soak in water for 20 minutes

Chaoshan Braised Flavor-braised Duck Feet recipe

2. Pepper, bay leaves, aniseed, cinnamon, hawthorn slices, grass fruit, pepper, tangerine peel, Shanna (if you don’t have it or don’t like it), licorice, dried chili, clove (you can’t put more than a few, it will change if you put too much bitter)…………

3. Add about 2L of water to the pot, (this is just an approximation, everyone adjusts it). Put the braised ingredients into the pot and cook it first. It will cook for about 20 minutes. The green onions will be cooked together in a circle. I forgot ( If you don’t want to make your own seasoning, you can also buy a lo-mei package)

4. Boil the marinade and cook the duck feet for about 30-45 minutes

5. Brine to the level of softness and hardness that you like, shorten the time if you like chewy, and lengthen the time if you like softer

6. It’s really good to have this color. Many people will ask me why the color I made is not so good. This also depends on experience. If the color is too light, add more soy sauce, and if the color is too dark, add more water. Dilute the color

7. There is also duck head, which is also very good. It is a must-have dish at home so that you won’t get tired of it even if you eat for a month

8. Hao Hao Lo Mei is quite attractive

9. Finished product

Tips:
The duck feet must be put into the duck feet when the marinade is boiled. This step is to separate the bones from the meat, so that the duck feet will not stick to the meat. The marinade is preserved: when the marinade is good, if there is more marinade, then you can Pour out half of the marinade and store it in the refrigerator. Just take it out and thaw it