1, 800g frozen boneless duck feet, 3 green lemons. Sauce: 200g shredded ginger, 8 cloves of garlic, 4-8 cloves of pepper, 0/20g of fish sauce/kloc, 85g of white vinegar, 70g of fine sugar, 30g of soy sauce, 5g of salt and 50g of Thai sweet and spicy sauce.

2. Boil the boneless duck feet with water, and continue to cook for 3 minutes after the water boils. Add ginger slices and cooking wine to remove fishy smell. If you buy frozen boneless duck feet, you can add 30g white vinegar and cook them together to neutralize the alkaline taste of frozen duck feet.

3. After the duck's paw is cooked, remove it and soak it in ice water for ten minutes. Take out and cut into pieces (generally cut 2-3 pieces of a duck's paw to facilitate pickling and savoring).

4, green lemon juice for use.

5. In a large bowl, mix all the sauces and lime juice.

6. Put the duck's paw into the sauce, cover it with plastic wrap and put it in the refrigerator for more than 4 hours. Stir many times during the period and fully taste.