Goldfish and duck feet

Golden fish and duck feet method:

Raw materials for making goldfish duck feet

Ingredient: 12 duck feet.

Ingredients: 100g chicken antler, 30g shiitake, 15g Yulan slices, 30g fish maw, 24g fresh peas, a little Nostoc flagelliforme, 25g cucumber skin.

Ingredients for making goldfish and duck's feet:

15 grams of cooking wine, 2 grams of refined salt, 20 grams of wet corn flour, 5 grams of flour, two egg white, 400 grams of clear soup, 10 grams of chicken oil.

Steps of making goldfish duck feet:

1. Pour water into the pot, add duck's feet, boil for about 15 minutes, take out when it is mature, cool in water, take out, remove the bone from the back of duck's feet, and then cut the hard cocoon with scissors. Then, put the duck's palm on a flat plate with the heart up, and sprinkle some flour on the heel of the duck's palm.

2. Pour clear water into the pot, put in Shuifa mushroom, Shuifa Yulan slice and Shuifa Yudu respectively, fish them out over the fire, control the water and cut them into shreds. Pour egg white into the dish and use chopsticks to drain. Cut the cucumber skin into 4-minute filaments.

3. Put the chicken antler into the basin, add a little cooking wine, refined salt, corn flour, chicken oil and clear soup, stir hard, then add the egg white, mix well and make a paste. Squeeze the paste into the shape of a goldfish about 1 inch by hand, put it on the duck's paw to keep up, put two peas on both sides of the fish's head as eyes, and sprinkle a piece of Nostoc flagelliforme on the middle of the fish's back. Both sides of Nostoc flagelliforme with cucumber skin code into a fish scale, that is, into a goldfish duck feet. According to this method, make a total of 12, steaming on the drawer for 6 to 8 minutes.

4. Pour 200g clear soup into the pot, add a little cooking wine and refined salt, add shredded mushrooms, sliced Yulan and shredded fish maw, and cook them on low heat for two minutes, then pour in a colander to control the dry water, sprinkle them on a small fish plate, and place the golden fish and duck's feet on it.

5. Pour 200g clear soup into the pot, bring to a boil, skim the foam, add a little cooking wine and refined salt. For good taste, dilute the corn flour with water, pour it into the pot, thicken it, pour chicken oil on it, and pour it on the dish.

Goldfish and duck feet

Goldfish and duck's feet is a famous traditional dish, which belongs to one of the Manchu and Han banquet. Goldfish and duck's feet are mainly made of duck's feet, supplemented with chicken antler, mushrooms, quail eggs and other accessories. The finished product tastes fresh and vivid.

Ingredients needed

Ingredients: duck feet, chicken breast, quail eggs.

Seasonings: monosodium glutamate, salt, rice wine, raw water chestnut powder, onion and ginger powder, soup, fresh milk.

12 duck feet, 100 grams of chicken antler, 30 grams of Shuifa mushroom, 15 grams of Shuifa Yulan, 30 grams of Shuifa Yudu, 24 fresh peas, a little Nostoc flagelliforme, 25 grams of cucumber skin, 15 grams of cooking wine, 2 grams of refined salt, 20 grams of wet corn flour, 5 grams of flour, two egg white, 400 grams of clear soup and 10 grams of chicken oil.

Production method

1. Pour water into the pot, add duck's feet, boil for about 15 minutes, take out when it is mature, cool in water, take out, remove the bone from the back of duck's feet, and then cut the hard cocoon with scissors. Then, put the duck's palm on a flat plate with the heart up, and sprinkle some flour on the heel of the duck's palm.

2. Pour clear water into the pot, put in Shuifa mushroom, Shuifa Yulan slice and Shuifa Yudu respectively, fish them out over the fire, control the water and cut them into shreds. Pour egg white into the dish and use chopsticks to drain. Cut the cucumber skin into 4-minute filaments.

3. Put the chicken antler into the basin, add a little cooking wine, refined salt, corn flour, chicken oil and clear soup, stir hard, then add the egg white, mix well and make a paste. Squeeze the paste into the shape of a goldfish about 1 inch by hand, put it on the duck's paw to keep up, put two peas on both sides of the fish's head as eyes, and sprinkle a piece of Nostoc flagelliforme on the middle of the fish's back. Both sides of Nostoc flagelliforme with cucumber skin code into a fish scale, that is, into a goldfish duck feet. According to this method, make a total of 12, steaming on the drawer for 6 to 8 minutes.

4. Pour 200g clear soup into the pot, add a little cooking wine and refined salt, add shredded mushrooms, sliced Yulan and shredded fish maw, and cook them on low heat for two minutes, then pour in a colander to control the dry water, sprinkle them on a small fish plate, and place the golden fish and duck's feet on it.

5. Pour 200g clear soup into the pot, bring to a boil, skim the foam, add a little cooking wine and refined salt. For good taste, dilute the corn flour with water, pour it into the pot, thicken it, pour chicken oil on it, and pour it on the dish.

Characteristics of dishes

The finished product is tender, delicious and vivid.

Longitude: 104.06573486

Latitude: 30.65946198