1. Prepare a pot of cold boiled water and put it in the refrigerator to cool it.
2. Cut off the fingernails of duck feet, wash them, add ginger slices and cold water without duck feet, boil them together, and then turn down the heat for 12 minutes.
3. Take out the duck feet immediately after cooking and soak them in the prepared chilled boiled water. Put it in the refrigerator and continue to freeze.
4. pat garlic, peel it, and mix it with all the ingredients except duck feet and ginger slices to make a sauce for soaking.
5. Drain the chilled duck feet, put them in a glass jar or fresh-keeping box, pour them into 4 and soak them. Put in the refrigerator, soak for 24 hours, and serve. During this period, it can be turned over two or three times to make it soak evenly.
The second method:
1. Prepare a proper amount of duck paws, soak wild pepper, morning pepper, pepper, shallots, ginger slices, cooking wine, onions, lettuce, carrots, lemons and so on. Vegetables can also be selected according to your own hobbies.
2. Put the duck's paws into the whole pot (the duck's paws are thin, but the chicken's paws are more tasty), and add the shallots, ginger slices and cooking wine. After cooking, remove it and put it in ice water.
3. Take a clean pot, add ginger slices, shallots and pepper and boil. After boiling, turn off the torch, remove the onion and ginger slices and throw them away. The pepper can be kept.
4. after the seasoning water is cooled, add the chopped pepper rings (you can't eat spicy food without adding them), pour in the bought pickled wild pepper, and add a little shallot. Then put in the chilled duck paws and chopped vegetable lemon and put them in the fresh-keeping box. It is better to have more water, and it is best to drown the duck's paws.
5. put it in the freezer and let it stand. you can eat it when you think it's almost done.
PS: salt or rock sugar can be added appropriately, depending on your taste.
Duck paws must be thoroughly iced. Rinse them and then fish them out, which will make them more refreshing.