ingredients: Chili powder, pepper powder, Pixian bean paste, star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, dried Chili, pepper, soy sauce, oyster sauce, salt, sugar, corn oil, ginger slices, garlic slices and stock.

Steps:

1. Brine making: put oil in a pot, heat it, add dried pepper and prickly ash, add ginger slices and garlic slices, stir-fry until fragrant, then add broth, star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, soy sauce, salt and sugar, and turn to high heat.

2. Pre-curing: After the brine is cold, throw the duck feet into it and soak for 2 to 3 hours, so that the brine can be tasted first.

3 marinating: take out the duck neck, increase the fire to roll the brine again, add the duck feet back to the brine, and simmer for about 25 minutes.

4. Stir-fry: Take out the duck feet, and when the brine is poured out to a half pot, bring to a boil over high fire, add bean paste and stir-fry until fragrant, then add Chili powder and pepper powder, stir-fry for about 1 minute, pour the duck feet and stir-fry until the marinade is basically gone, turn to low heat, add chicken essence and stir-fry evenly, and then serve.