2. Method/Step: Prepare the spices, heat the wok, put the spices, peppers and prickly ash into it, stir-fry until the fragrance comes out, and turn off the fire.
3. Put the spices into the spice belt and tie it.
4. Heat the wok, put a little oil, gently tip the wok with it to ensure that the oil at the bottom of the wok is evenly distributed. After the wok is heated, turn down the heat.
5, put your own halogen seasoning in, remember, when you put it in, the temperature in the pot should not be too high, otherwise it will be easy to Hu, turn it over twice and pour it into water.
6. Cook over high fire, add ginger and spice packets, and put a proper amount of soy sauce after opening.
7. Stir-fry the sugar color. After the sugar color is fried, pour it into the brine. This is color matching and seasoning! Sugar-colored frying method: put sugar into the pot, add water when the sugar begins to melt, and stir constantly with a shovel until the sugar juice turns light brown.
8. Boil the brine for ten minutes after boiling, and then put in the bittern! Braised duck feet, blanched in advance! Boil clear water, add ginger slices, cook wine, add duck feet and cook for four or five minutes, then scoop up duck feet and put them in cold water.
9, boiled in brine for ten minutes! If you like something soft, cook it more. If you like it chewy, control it within ten minutes, and then soak it for more than half an hour! The specific time is adjusted according to the taste! In this way, the Sichuan-style stewed duck feet with color, fragrance and taste will be fine.