1. Ingredients: 20g black soybean, 600g duck feet, 400g potato, 200g lotus root, 200g cauliflower, 150g green pepper, 1 lettuce, 200g celery, 2 small onions, 1 small handful of garlic, 1 piece of old ginger, two tablespoons of bean paste, brine, cumin powder, and appropriate amount of ground pepper.

2. After cleaning the duck feet, make a cut in the back of the palm to break the hamstring.

3. Check whether the hamstring is broken. If not, use a small pointed horse to pick out the hamstring.

4. Wash the potatoes, cauliflower, and lotus root and cut into small pieces; cut the ginger, onion, and garlic into thick slices.

5. Cut the green pepper and celery into sections, and chop the black soybean slightly.

6. Put more oil in the pot. After heating the oil, add potatoes, cauliflower and lotus root.

7. Half-fry and half-stir until the surface is browned, take it out and keep the oil.

8. Put the duck feet into the brine and boil for about 5 minutes.

9. Pour out the excess oil and leave some base oil. Add bean paste and black bean paste and stir-fry until fragrant.

10. Add onions, ginger, and garlic and continue to sauté until fragrant.

11. Add water and simmer for 5 minutes.

12. Add duck feet, ground pepper, and cumin powder and cook over low heat for 10 minutes.

13. At this time, there is not much soup left. If there is still a lot of soup, reduce the juice slightly. Add the fried potatoes, cauliflower and lotus root and stir-fry.

14. Continue to stir-fry until the soup is almost completely dry, add the green pepper segments.

15. Continue to stir-fry until the green pepper segments are almost cooked, then add the celery segments, then sprinkle in cumin powder and stir-fry until the celery segments are cooked.