1. Brine production: put oil in the pot, heat it, add dried pepper, pepper, ginger slices and garlic slices, stir-fry until fragrant, and then add broth; Star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, soy sauce, oyster sauce, salt, sugar, turn to high heat to boil the whole marinade soup, turn to low heat 1 hour, the fragrance overflows, and the brine is ready. Cook the gravy first, because the meat of duck's paw is delicious, and it needs a little strength when chewing. 3. Marinating: Take out the duck feet, roll the brine again with increased fire, and then put it back in the brine. At this time, because of the low temperature of duck feet, it is necessary to wait for a few minutes to make the whole marinade boil, and then turn to low heat. At this temperature, the delicate flavor of the marinade will slowly penetrate into the duck feet, and it will take about 25 minutes for a small fire. Stir-fry: take out the duck feet, and when the brine is poured into a small pot, turn to high heat and boil. Stir-fry 1 minute or so (the range hood should be turned to the maximum, and the taste is too exciting for me). Pour the duck feet and stir-fry until the marinade is basically gone. Turn to low heat, add chicken essence, stir well, and take out the pot!