1, fire, pour the cooking oil into the pot, and when the oil temperature reaches 70%, put the cleaned duck feet into it and start frying. When the duck's paw is put in, prepare a pot cover and cover it while pouring it. Because duck's paw contains more water, it will fry oil when heated in the pot to avoid scalding. Fry until the skin is golden, and turn off the heat. After the oil temperature drops, filter it out with a colander and set it aside.

2. First, pour out most of the cooking oil of the freshly fried duck feet, leave a little, pour cinnamon, star anise and fennel and stir-fry over medium heat 1 min, then pour in ginger slices and stir-fry dried peppers until fragrant.

3. Pour in the fried duck feet, first add a little cooking wine to enhance the fragrance, then pour in a proper amount of boiling water, just cover the duck feet, not too much, and turn to high heat to boil. Then, add 2 tablespoons of edible salt, add appropriate amount of oyster sauce and soy sauce to taste, add a little thirteen spices, cover the pot, and simmer for 2 minutes.

After the soup is cooked, prepare a pressure cooker and pour the duck feet in the wok into the pressure cooker. There are many tendons on the duck's paw. In order to keep the taste right, it needs to be stewed in the pressure cooker for 10 minutes.

5. Open the high-pressure pot cover, pour the pressed duck's feet into the pot, add lotus root slices and green peppers, stir-fry quickly for 2 minutes on medium heat, then dry the soup with strong fire, and pick out unnecessary seasonings with chopsticks. After the soup is concentrated, pour the duck's feet into the dry pot and sprinkle with coriander pieces for decoration. An appetizing and delicious spicy griddle duck's paw is ready.