Two, cooking claws: (very critical) cooking inside with some special wine to deodorize. Duck claws with water together in the pot on high heat. Cooking duck claws to control the fire, the stove is to buy snack bars with double the amount of gas high-pressure stove the smallest one 50 yuan. Pot to buy caliber half a meter pot (80 yuan) a performance to cook 800 duck feet (800 duck feet cooked almost with about 2.5 yuan of gas). The ratio of water to duck feet is 2:3 or so boil and turn off the heat to see the degree of cooking: can not cook too bad. How to know whether it is cooked well or not? Fold back the duck claw to eat the tendon in the center of the palm, if it is crispy, it is ready.
Three, cooling, cleaning: fish up and wash 2-3 channels ----- fish up and drip dry surface water (or fan blow dry)
Four, bubble juice production: the bubble juice is a concentrated marinade, a concentrated marinade can be soaked by adding two cold boiled water dilution. A pound of cooked cool dry surface water of the duck feet to join 1.2 pounds of diluted marinade for soaking (the ratio of 1:1.2 that is, a pound of duck feet with 4 two of the marinade and 8 two of the water for soaking)
fifth, soaking (the best in the refrigerator soak more than 10 hours) but the best soak time is 48 hours (more flavorful), do business with more than 12 hours can be.
Duck feet
Soak an hour or a few hours (coloring) when you want to flip, and then bet on the top of the weight, so that the duck feet completely soaked into the juice, so that the bubble out of the duck feet of the color and taste is uniform, soak out there will not be white spots.