Soaked duck feet are produced in Yongding, Longyan, Fujian. Soaked duck feet are a Han Hakka snack in Xinfeng, Shaoguan and belong to Fujian cuisine. It is an embellishment for breakfast, late-night snacks, tea or banquets, and it is also a practical food for after-dinner entertaining. It is very refreshing and good for digestion when consumed before meals. From the end of 2008 to the beginning of 2009, soaked duck feet officially appeared in the streets and alleys and even on the counters of small stores.
It evolved from soaked chicken feet, but it has a huge change in style and is no longer a spicy, meaty food. It is very suitable for Fujian people.
Soaking duck feetMethod 1Preparing ingredients for soaking duck feet
2 kilograms of feetduck, "Yaleshi" soaking claw soup juice 1.2L/bottle
Utensils: box of marinade cubes
Preparation of soaked duck feet
1. add boiling water to remove the smell of blood;
2. Add water to the pot, boil for half a minute, turn off the heat, remove, rinse, then put it in a can of cold water. let cool completely;
3. Pour the “Yale” claw soak soup into the marinade box;
4. Take the duck feet out of the can of cold boiling water and put them in the marinade can. can of marinade and put them in the refrigerator for 2 days or 1 edible day.
Precautions for soaking duck feet:This dish is best prepared in winter, as it tastes better at room temperature than in the refrigerator.