Longyan Bubble Duck Claw [Fujian Longyan Specialty]

What is Longyan Bubble Duck Claw? Authentic Fujian Longyan specialty: Longyan soaked duck claws

Content summary:Do you want to know what Longyan soaked duck claws are? This article is a detailed introduction to the specialty of Longyan, Fujian Province - Longyan Bubble Duck Claw. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Longyan Bubble Duck Claw. The full text takes about 5 minutes to read, mainly including the basic introduction of Longyan Bubble Duck Claw and its nutritional value? What are the product features of Longyan Bubble Duck Claw? How did the history of Longyan Bubble Duck Claw come about? The method of making Longyan soaked duck claws, etc

Basic Introduction to Longyan Paopang Duck Claw

Longyan Paopang Duck Claw is a famous Han dish with a perfect combination of color, aroma, and taste. This dish is slightly sour, a bit spicy, crispy and refreshing, with a sour and spicy aftertaste. It is produced in Yongding County, Longyan, Fujian Province, and is a favorite food of the local Hakka people. It evolved from soaking chicken feet, but has undergone a huge change in style. It is no longer a spicy and meat food. It can be eaten as a snack after tea or as a special appetizer for Hakka gatherings. It is a "vegetarian dish" that is loved by the elderly, young, men, and women

What is the nutritional value of Longyan soaked duck claws

Duck paw contains abundant collagen, which is equivalent in nutrition to bear paw of the same quality. The palm is the fundamental organ for movement, with many muscles, thick skin, and no flesh. If there are many tendons, there will be chewiness, if the skin is thick, there will be soup, and if there is less meat, it is easy to taste. From a nutritional perspective, duck feet are high in protein, low in sugar, and low in fat, making them an excellent weight loss food

Slightly sour, slightly spicy, crispy and refreshing, with a sour and spicy aftertaste

How did the history of Longyan soaked duck claws come about

In early 2008, food such as soaked duck feet appeared, and due to its unique taste that is suitable for all ages, it quickly became popular. By early 2012, this food was basically sold in stores of all sizes in Fujian, and it was also classified as a Fujian specialty for sale

Method for making Longyan soaked duck claws

1. Thaw: and rinse once

Secondly, boiling claws: (very crucial) add some special cooking wine to remove the fishy smell during cooking. Boil the duck claws together with water over high heat. When cooking duck feet, it is important to control the heat. The stove is a double gas high-pressure stove used in snack shops, and the smallest one costs 50 yuan. Buy a pot with a diameter of half a meter (80 yuan) that can cook 800 duck feet at once (about 2.5 yuan for cooking 800 duck feet). The ratio of water to duck feet is about 2:3. After boiling, turn off the heat and check the degree of cooking: it cannot be cooked too badly. How do I know if it's cooked yet? Break the duck claw backwards and eat the tendon in the palm of your hand. If it's crispy, it's fine

3. Cooling and Cleaning: Remove and clean 2-3 times - Remove and drip dry the surface moisture (or blow dry with a fan)

4. Brewing Juice Production: This is a concentrated brine, and one part of concentrated brine can be diluted with two parts of cold water to make it. Add 1.2 pounds of diluted marinade to 1 pound of cooked and dried duck feet to make a sauce (in a ratio of 1:1.2, which means 1 pound of duck feet is soaked with 4 ounces of marinade and 8 ounces of water). When soaking duck claws for an hour or several hours (coloring), flip them over and place a heavy object on top to fully immerse the claws in the juice. This way, the color and flavor of the soaked duck claws will be even, and there will be no white spots