1. Wash the duck feet, cut off the tips of the feet, put cold water in the pot, put the washed and cut duck feet, add ginger slices and scallions, fire, boil the duck feet and turn off the heat.

2. Take out the cooked duck feet and wash them again in cold water. The duck feet are dirty and need to be washed more. Hot pan with cold oil, stir-fry garlic and dried red pepper, and stir-fry the duck feet.

3. Stir-fry the soy sauce and cooking wine, evenly color it, then put cold water, put cinnamon, pepper and water, and cover it and stew for 30 minutes.

Braised duck feet is a famous dish with Han flavor, belonging to Fujian cuisine or Cantonese cuisine. Wash the duck's paw to remove the rough yellow skin, and cut the front part of the duck's paw with scissors. Then take it out after boiling water and dry it for later use.

Add clear water to the pot, pour appropriate amount of juice and brine according to your taste, boil and let it cool, and soak duck feet for more than an hour before taking out. Heat the wok, add a little oil, stir-fry pepper and dried pepper with low heat. Pour in brine and boil. Add duck's paw brine into the prepared brine juice until it is cooked thoroughly.

Golden color, fresh taste and strong fragrance, accompanied by wine and delicacies. However, eating this kind of food is very tiring. I spit a bunch of bones, but I can't bite half a mouthful of meat for a long time. It's just a good dish to go with my meal.