Braised duck feet with tangerine peel

Overview

Introduction: Tangerine peel is not only a traditional Chinese medicine for regulating qi and reducing phlegm, but also a cooking condiment that can relieve odor and resolve stagnation. As the saying goes: Chicken hands and duck feet, duck paws are particularly crispy and delicious due to multiple exercises. They have skin, tendons and bones, and are thick in flavor and not greasy when chewed. Braised duck feet with tangerine peel tastes salty and sweet, relieves phlegm and smoothes qi.

Tags

• hot dishes
• common dishes
• meat dishes
• full banquet of manchu and han dynasties
• chenpi
• cinnamon
• cooking wine
• duck feet
• fennel
• light soy sauce
• oil
• old soy sauce
• oyster sauce
• rock sugar
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Thaw duck paws in clean water, wash them, and cut off the tips of the duck paws

   

2. 2 Put cooking wine in cold water and cook duck feet

   

3. 3 Prepare the required spices (fennel, cinnamon, bay leaves, tangerine peel)

   

4. 4 Cut the ginger into shreds and wrap the spices in clean gauze and tie them tightly with cotton thread

   

5. 5 Prepare an empty bowl and add two spoons of cooking wine

   

6. 6 A spoonful of oyster sauce

   

7. 7 Two spoons of light soy sauce

   

8. 8 A spoonful of dark soy sauce

   

9. 9 Stir thoroughly

   

10. 10 Boil water for three minutes, remove duck feet and drain

    

11. 11 Heat oil and sauté ginger until fragrant

    

12. 12 Add duck feet and shredded ginger and stir-fry for a while

    

13. 13 Pour in the prepared seasoning

    

14. 14 Add rock sugar

    

15. 15 Add appropriate amount of water until it is even with the duck paw

    

16. 16 Add spice bag

    

17. 17 Bring to a boil over high heat, simmer over low heat for about an hour, finally reduce the juice over high heat, remove from the pan and serve on a plate