Second, cooking claws: (very important) add some special cooking wine to the fishy smell when cooking. Boil duck feet with clear water. Control the heat when making duck feet. The stove is the smallest one in 50 yuan, with double capacity and high pressure, which is used in snack bars. Pot Buying a pot with a diameter of half a meter (80 yuan) can cook 800 duck feet at a time (it takes about 2.5 yuan to cook 800 duck feet). The ratio of water to duck feet is about 2: 3. Turn down the heat after boiling to see the degree of cooking: don't cook it too badly. How do I know if it is ripe? Break off the duck's paw and eat the hamstring. It would be nice if it was crisp.

3. Cooling and cleaning: Pick up and clean for 2-3 times-Pick up and drip dry the surface moisture (or blow dry with a fan).

4. Preparation of soaking juice: This soaking juice belongs to concentrated marinade, and one concentrated marinade can be brewed by diluting with two cold boiled water. Add the marinade diluted by 1.2 Jin to one Jin of cooked duck feet (the ratio is 1: 1.2, that is, one Jin of duck feet is brewed with 4 liang marinade and 8 liang water).

5. Brewing (it is best to put it in the refrigerator 10 hour or more), but the best soaking time is 48 hours (more delicious), and it is enough to do business 12 hour or more. When the duck feet are soaked for an hour or several hours (coloring), turn them over, and then put a heavy object on them, so that the duck feet are completely soaked in the juice, so that the color and taste of the soaked duck feet are uniform and there will be no white spots.