2, seasonings: 10 grams of white wine, 5 grams of salt, 40 grams of rock sugar, 10 grams of onion, 25 grams of ginger, 3 grams of fennel seeds, 3 grams of fennel, 25 grams of cinnamon, 3 grams of licorice, 2 grams of peppercorns, 1 gram of allspice, 1 gram of cloves, 3 grams of grasshopper, 50 grams of soy sauce, 1 gram of monosodium glutamate.

3, put the pot on the stove, pour the water to boil.

4, fennel, cumin, cinnamon, licorice, allspice, peppercorns, cloves cracked with grass nuts with gauze.

5, put into the pot, at the same time, put fine salt and cook for 1 hour.

6, and then into the onion knots, ginger, soy sauce, white wine, monosodium glutamate, rock sugar to cook for a few moments to make red brine.

7, peel off the yellow skin on the duck feet, wash with water, drain the water.

8, pots of water, put the stove on the boil, the duck feet into the pot blanch.

9, then fished out, put in the water to wash off the foam.

10, duck feet in the red brine, high-fire boil and then switch to the fire to continue to cook.

11, according to the old and young duck feet to determine the cooking time, generally need to cook about 50 minutes.

12, duck feet after cooking, fish out, rubbed with sesame oil, cooled to plate.