The steps are as follows:

1: Choose duck feet. It is best to use fresh or bagged feet. Don’t choose ones that are discolored, and don’t choose things with lumps on them.

2: Chop the duck feet in half from the middle.

3: Boil the soup. Put the onions, ginger, garlic, bay leaves, nutmeg, and a little salt into a casserole and add water to cook for 20 minutes (the amount of water depends on how many duck feet are soaked), and then add the enamel Or let it cool in a ceramic basin.

4: Put the duck feet into a casserole (water covers the chicken feet), add cooking wine, salt and cook for 30 minutes.

5: Put the claws into the cooked and cooled soup (just enough to submerge the duck claws). Chop the pickled peppers and pour the juice onto the duck claws. If you are worried about it being too bland, you can also add a little salt.

6: Just place the soaked duck feet at room temperature for 2-3 days.

Notes:

1: It is best to buy Qifeng brand (280ml) for pickled peppers, which can make two kilograms.

2: This dish is better to make in winter, because it tastes better at room temperature than in the refrigerator.

3: Don’t use plastic containers, as this is not delicious and will spoil.

4: It’s best to cook it in a casserole, so it tastes delicious.