Ingredients required: 500 grams of duck feet, 4 slices of ginger, 4 green onions, 3 bay leaves, 2 pieces of cinnamon, 2 star anise, 10 grams of Sichuan peppercorns, 25 grams of dried chilies, 60 grams of light soy sauce, 50 grams of dark soy sauce, cooking wine

40 grams, 20 grams of soybean paste, 10 rock sugar, 20 grams of brown sugar, 1 tablespoon of salt. Step 1: Cut a nail on the duck paw, remove the dirt from the center of the duck paw, rinse and drain.

Step 2: Blanch duck feet in cold water.

Cover the duck paws with water, add green onions, ginger slices, and a little cooking wine. After the water boils, skim off the blood foam and take out the duck paws.

~Note: Take out the blanched duck wings and chill them in ice water. This way, the nutrients in the duck wings can be retained to the maximum extent when the duck wings are instantly cold.

Take it out after three to five minutes.

Step 3: The dry ingredients that need to be prepared are as shown in the picture (those who don’t want it too spicy can also add less dried chili pepper and Sichuan peppercorns like me, and for heavy flavors, you can add more, according to personal preference) In addition, the lump in the middle is brown sugar

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Step 4: Wet ingredients to be prepared: put light soy sauce, dark soy sauce, cooking wine, and oyster sauce into a bowl, stir, and set aside.

Step 5: The above are all the materials needed for braised duck feet. Here is a group photo for your reference.

Step 6: Start making now, the first step is to fry the sugar color.

Heat oil in a cold pot, pour the rock sugar into the pot, and simmer the rock sugar over low heat until it turns maroon red.

Step 7: After the sugar is cooked, turn off the heat and pour in enough water to cover the duck's feet (turn off the heat and add water to prevent the water from splashing when it hits the hot oil. Don't be lazy. Remember to turn off the heat and wait for a while before adding cold water.

Oh) Add water, turn on high heat, and add the prepared dry ingredients and wet ingredients in sequence.

Step 8: After the water boils, add a spoonful of soybean paste and the newly blanched duck feet, cover the pot, and simmer over low heat for 1 hour.

Step 9: After waiting quietly for an hour, use high heat to reduce the juice from the duck feet. The soup does not need to be tightened too much. You can leave some more so that the duck feet will be more flavorful.