How to make duck feet in dry pot?

Ingredients: 200g duck feet, 200g duck wings, half lettuce, half lotus root, half cucumber, a piece of konjac, dried eggs One piece, five florets of broccoli, appropriate amount of green onion, ginger and garlic, appropriate amount of Sichuan peppercorns, appropriate amount of cooking wine

Two spoons of dark soy sauce, a bag of marinade, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sesame seeds, two stalks of celery, sweet potato powder A pinch, five dried chili peppers, and half a spoonful of chili powder

1. Soak the duck feet and duck wings in cold water for half an hour, and pluck the middle wings at the same time.

2. Prepare the ingredients needed for the dry pot and mix them according to your own taste. Cut the lettuce, konjac, dried eggs, lotus root, cucumber, broccoli, and celery into strips.

3. Put the soaked duck ingredients into the inner pot of the rice cooker, add dark soy sauce, cooking wine, ginger cubes, a pack of marinade, dried chili peppers, salt and chicken essence, mix well, and press the chicken and duck mode, about 30 minutes.

4. Blanch the vegetable ingredients in boiling water: lotus root and lettuce are a little harder to cook. Except for dried eggs and cucumbers, which do not need to be boiled, boil them in boiling water until they are 70 to 80 minutes cooked.

5. Then take out the blanched ingredients, drain the water and set aside.

6. After half an hour, the duck feet are ready to be taken out of the pot. Do not pour out the brine in the pot, it will be useful later.

7. Put cooking oil in the pot and add a little Sichuan hot pot butter (optional).

8. When the oil is about 70% hot, turn to low heat and add ginger, garlic, and peppercorns to stir-fry until fragrant.

9. Then put all the auxiliary vegetables into the pot and stir-fry, add appropriate amount of light soy sauce, chili powder, and salt.

10. Finally, add the duck feet and stir-fry, add two spoons of brine and simmer for three minutes, then reduce the juice over high heat.