Duck Feet with Pickled Peppers
1.
In order to facilitate canning, it is better to chop the duck feet into two pieces.
2.
Duck feet in a pot under cold water, add some cooking wine to get rid of fishy. There is no ginger at home, so I didn't release it.
3.
After the water is boiled, cook for about 20 minutes. Use chopsticks to pierce the thickest part of the duck feet. Because this water is unnecessary, there is no blanching.
4.
After the duck feet are cooked, rinse them in a cool boil.
5.
Drain the duck feet into an airtight jar, add a teaspoon of salt and a spoonful of sugar.
6.
Pour the wild sansho pepper.
7.
Pour in rice vinegar, without the ingredients. If you feel that pure vinegar is too sour, you can add a portion of it to cool it. Taste it first, if it is suitable, cover it tightly and refrigerate it in a sealed refrigerator for at least one day to have enough flavor.
Tips:
1. The duck feet are too long. It is recommended to chop them into two or three pieces for easy canning.
2. Because the water for boiling duck feet is not needed, so there is no blanching water, and boil it in water until it is cooked. It is best to add some ginger cooking wine and pepper to remove fishy.
3. Wild Sanjiao Supermarket has ready-made products, just buy them directly and join them. The ratio of rice vinegar, salt and sugar is adjusted according to your own taste. You can taste it first. You can also directly buy a bottle of lees to soak.
