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Taste: spiced craft: braised duck feet bag. Material: main ingredient: 500g duck feet.

Accessories: 200 grams of duck intestines and 2000 grams of fat meat.

Seasoning: 20g liquor, 75g rock sugar, salt 10g, shallot 10g, ginger 5g, star anise 5g, cinnamon 5g, licorice 5g, fennel 5g, pepper 3g, tsaoko 3g, fragrant leaves 1g, clove 1g, soy sauce/.

Braised duck feet buns are golden and shiny, fresh and fat, and are delicious for snacks. Teach you how to cook braised duck feet and how to cook braised duck feet.

1. Cut the fat into rectangular blocks with a length of 3cm and a width of 1.5cm;

2. Put it into a container, add salt, mix well and marinate for a while;

3. Cut open the fresh duck intestines with a small sharp knife and wash away the dirt;

4. Rub the duck intestines with coarse salt to remove the mucous membrane and fishy smell, wash them with clear water and drain them;

5. put it in the boiling water pot and take it out when it is cooked.

6. Put the pot on the stove, pour in clean water, and bring it to a boil;

7. Crush star anise, fennel, cinnamon, licorice, geranium, pepper and clove, wrap them in gauze and put them in a pot;

8. At the same time, add refined salt and cook for about 1 hour;

9. Add onion, ginger, soy sauce, white wine, monosodium glutamate and crystal sugar and cook for a while to make red brine;

10. Put a piece of pickled fat on the sole of each duck's foot and wrap it tightly with duck intestines soaked in water to make duck's foot buns;

1 1. Cook duck feet in red salt water and take them out when they are 80% rotten;

12. When the old duck feet are still left in the red brine and continue to burn slices, take them out and apply sesame oil.