Marinate duck feet with brine in advance, then cook them in brine until they are 70-80% mature. Take them out and soak them in cold brine until they are cooled, and then boil them. Or boil duck feet for 1 min, then take them out and let them cool, so that the skin of duck feet will not rot easily after it is boiled in the wind.

Method one

Wait until the water boils, put the duck feet in and cook for 1 minute, then take them out and pour the water, so that the skin of the duck feet will not rot easily after boiling in the wind, and then add water and brine, and then put the fishy duck feet in.

Method 2

Add water to the pot, pour in a proper amount of marinade according to your own taste, boil the marinade, let it cool, soak the duck feet for more than an hour, and then take it out. Heat the wok, add a little oil, stir-fry pepper and dried pepper with low heat. Pour in brine, add ginger, onion, garlic and duck feet and cook over low heat. When cooking is 78% mature, take it out and soak it in cold brine until it cools, and then boil it. In this way, duck feet are more elastic and "glue". When cooked, it can be taken out of the pot.