1, washed and chopped, boiled in water to remove blood smell; 2. Add water, ginger wine and star anise cinnamon duck claw pot to the pot, burn for half a minute, turn off the fire, take it out, rinse it clean, and then put it in a cold water box to cool thoroughly; 3. First, put super concentrated Longyan soaked duck feet juice (190ml) or bottled white vinegar (about 60ml)+ pickled pepper (30g)+ pepper+white sugar+monosodium glutamate+salt+water (appropriate amount) into the marinating box; 4. Take the duck feet out of the cold boiled water box, put them in the curing box and put them in the refrigerator for 24-48 hours. Generally, one serving of marinade can be used twice.