400 grams of duck feet, 1 spoon of cooking wine, 1 spoon of soy sauce, 1 piece of ginger, 1 old rock sugar, 2 dried chili peppers, 1 piece of cinnamon, anise 1, half a spoon of soy sauce.

2, method:

(1) cut off the nails of the duck palm, remove the dirt in the heart of the duck palm, rinse and drain.

(2) start a pot, pour in water, put onion segments, ginger, a little cooking wine, wait for the water to boil, skim off the blood foam, blanch for about 3 minutes. Fish out the duck claws and set aside. Note that when blanching, the water should be no more than duck paws.

(3) re-create a pot, pour in the duck paw just after blanching. Add cooking wine, ginger, dried chili peppers, old rock sugar, cinnamon, star anise and other seasonings, pour in dark soy sauce and soy sauce. Note that the amount of soy sauce does not need too much, just for coloring.

(4) Wait for the brine to boil, taste the flavor and add a little salt in moderation. Cover the pot with a lid and simmer on low heat for 1 hour.

(5) after an hour, re-open the fire will be duck palm juice, soup does not need to close too tight, you can leave some more, so that the duck palm will be more flavorful. After the juice is finished, you can get out of the pot. A sizzling marinated duck palm finished.

(6) The biggest secret of the flavorful and chewy marinated duck feet is to simmer for 1 hour. After 1 hour of small fire marinade micro-cooking, so that the marinated duck claw is more fragrant and delicious.