Haitian marinade can be used to marinate duck feet. First of all, cut off the nails of the duck palm, duck neck to remove the sinews and wash and spare. Then put the duck palm and duck neck into the water to boil and wait for use. In the pot pour canola oil oil temperature sixty percent hot under the rock sugar, turn the fire to stir fry the sugar color. Put down the stock, when cold, put down the duck palm, duck neck, Haitian marinade package, green onion knots, ginger slices, and boil over high heat. 1 hour later, fish out the duck palm and let it cool. The brine out of the pot, cool down the duck palm, duck neck immersed in the brine for 3 hours can be.

Marinade (liquid seasoning): specializing in marinated meat, marinated fish, marinated tofu, marinated ribs and other dishes of the brine or marinated cooked food seasoning dip, in order to achieve the aroma and freshness of the color seasoning seasoning tender meat fishy and odorless function or to increase the aroma and freshness of the sweet and spicy to increase the palatability of a variety of single-seasoning preparation processed from the liquid seasonings.