Soak duck feet and wings in cold water for half an hour. At the same time, pull out the middle wing, and anyone with eyebrow clips at home can do it.

Prepare the ingredients needed for the dry pot and match them according to your own taste. I prepared lettuce, konjac, dried egg, lotus root, cucumber, broccoli and celery, all of which were cut into strips.

Put the marinated duck ingredients into the inner container of the rice cooker, add some soy sauce, cooking wine, ginger (crushed), a packet of marinade (Wang Shouyi), dried Chili, salt and chicken essence, mix well, and marinate for about 30 minutes according to the chicken-duck model.

At this time, let's blanch vegetables and ingredients with boiling water. Lotus root and lettuce are a little difficult to cook. Except for dried eggs and cucumbers, they are all boiled in boiling water until 7 or 8 minutes are cooked.

Drain the blanched ingredients for later use.

After half an hour, the duck's feet will be cooked, and you can eat them at this time. This is the case with stewed duck's feet. Steal a delicious one, don't pour the brine out of the pot, it will be useful in the future.

Put cooking oil in the pot, add a little Sichuan hot pot butter, it's very spicy, I only put a little.

Heat the oil to 70% to 80% heat, and reduce the heat. Add ginger, garlic and pepper and stir fry.

Then pour all the auxiliary dishes in and stir fry, and add some soy sauce and salt.

Add half a spoonful of Chili noodles and stir well.

Finally, stir-fry the duck's paw, add two spoonfuls of brine and stew for three minutes, and collect the juice over high fire.

Sprinkle a layer of sesame seeds, a few slices of coriander and a basin full of collagen!