1. When selecting duck paws, you should choose duck paws with thicker meat, slightly yellowish white color, and no black cocoon in the palm. Thaw the duck paws with water and clean them for later use.

2. Marinate: Add all the ingredients in Table 1 to a boiling pot and heat until boiling. Add the thawed duck feet. The marinating time depends on the amount of duck feet and the size of the heat. Generally speaking, , 10-20 minutes is enough to prevent the duck feet from becoming soft and not crispy. When stewing, the floating foam must be removed continuously to prevent the surface of the duck feet from being stained with oil foam when it is taken out of the pot, which will affect the soaking effect.

3. Cooling: Drain the braised duck feet and fully cool them until the center temperature of the duck feet drops below 15℃ before proceeding to the next process.

4. Brewing: Before brewing, add all the ingredients in Table 2 to the prepared water and stir thoroughly. Then add the cooled duck feet to the seasoning liquid to soak, cover it with a lid, and wait until the duck feet are fragrant. The finished product is usually ready after 12 hours.

5. Canning: It can be canned after the taste is absorbed. Attention should be paid to the control of hygienic conditions in all aspects of production to prevent the deterioration of soaked duck feet products due to microbial infection during the production process.

6. Sterilization: In view of the particularity of soaked duck feet products, conventional heat sterilization has a great impact on the taste of the product. Generally, radiation sterilization is used to sterilize the product, or low temperature is used to sterilize the product. Store in cold storage (0-10 degrees).