Because the color is light, you can't put more soy sauce, and the seasonings are concentrated at home. The secret is the old marinade, but I don't have it at home, so I tried that kind of hot pot bottom material, clear soup. It can't be very spicy, so I used it to buy something with a similar taste in the supermarket, such as the bottom material of Little Sheep broth hot pot, as follows:
1, now pay attention to the boiling water of duck feet, it will be cooked in about 2 minutes (I bought a 2 kg frozen duck feet in the market, which is less than one yuan, and the one bought in the specialty store is close to three yuan! )
2. Drain all the water. Duck feet can be soaked in water and put in a pressure cooker. Just add enough water. Add a whole package of clear soup base, two fennel (unbroken whole grain), a few pieces of cinnamon, not too much, and a large piece of ginger into cooking wine, which is a little too much for individuals, maybe 10ml. Put the right amount of soy sauce, and you must not let the soup be like braised pork. Yellow has the best heavy feeling. Next, cook in a pressure cooker 15 minutes or so (I've been cooking for a long time, and it feels boneless! )
Because it is a small fire, it cools and boils when it is cooked. The juice is actually a big pot. This juice is strong brine, which can be used as old brine, and can be used next time. Then, leave some juice in the pot, boil the pot and collect the juice. If you want a darker color, you can add some soy sauce appropriately. After cooling, the taste is similar to that bought.