Xia Yang Pao Duck Claw [Fujian Yongding Specialty]

What is Xia Yang Pao Duck Claw? Authentic Fujian Yongding specialty: Xiayangpao Duck Claw

Summary:Do you want to know what Xiayangpao Duck Claw is? This article is a detailed introduction toFujian Yongding specialty - Xiayangpao Duck Claw. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xiayangpao Duck Claw. The full text takes about 4 minutes to read, mainly including the basic introduction of Xiayangpao Duck Claw and its nutritional value? What are the product features of Xia Yang Pao Duck Claw? How did the history of Xia Yang Pao Duck Claw come about? The method of making Xiayang soaked duck claws, etc.

Basic Introduction to Xiayangpao Duck Claw

Xiayangpao Duck Claw is a traditional Han ethnic delicacy in Longyan, Fujian. Xia Yang Pao Duck Claw has conquered everyone who has eaten it with its unique and excellent deliciousness. It has become an indispensable delicacy in some hotels and inns in big cities, and is a must-have food for entertainment, leisure, banquets, and home travel!

What is the nutritional value of Xia Yang Pao Duck Claw? 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. What are the product features of Xia Yang Pao Duck Claw?

The taste is slightly sour, a bit spicy, crispy and refreshing, with a sour and spicy aftertaste. It is a crispy, fragrant and smooth delicacy, with a fragrant aroma when opened.

How did the history of Xia Yang Pao Duck Claw come about?

? Bubble duck claws officially appeared on various streets, alleys, and even small shop counters from late 2008 to early 2009.

It evolved from soaking chicken feet, but with significant changes in style. It is no longer a spicy and meat based food, but has become a "vegetarian dish" that can aid digestion after meals.

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Method for making Xiayang soaked duck claws

Braised pepper duck claws (2 pounds)

Ingredients: 2 pounds of duck claws, 1 bag (400ml) or 2/3 bottle of fermented bean paste, 2/3 bottle of white vinegar, 2 bottles of pickled mountain pepper, 20 Sichuan peppercorns, 1 tablespoon of white sugar, appropriate amount of chicken essence, 1 tablespoon of salt

Utensils: marinated recipe box

Method of making:

1: Choose fresh or bagged duck claws, do not change color, and do not choose things with bumps on them.

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2: Chop the duck claws in half from the middle.

3: Wash and chop, then rinse with boiling water to remove the bloody smell

4: Add water to the pot, boil the scallions, cooking wine, star anise, cinnamon, Sichuan peppercorns, duck claws pot for half a minute, turn off the heat, remove and rinse, then put it in a cool water box and let it cool.

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5: First, put a bag of fermented bean curd (420ML) or a bottle (about half a bottle) of 2/3 bottle of white vinegar (about 280ml), 2 bottles of pickled mountain pepper (1.5 yuan per bottle), Sichuan peppercorns, white sugar, monosodium glutamate salt in the pickling box.

: 6: Take out the duck claws from the cold water box and put them in the pickling box. After 2 days or 1 day, they can be eaten. Generally, one serving of braised sauce can be used twice