cinnamon (Cinnamonum cassia)
dark soy sauce
|half a teaspoon|
light soy sauce
|1 bowl (you can leave it out if you don’t have it)|
[Recording Mother’s Dishes] How to Marinate Duck Feet and Duck Wings
Wash seasonings and cut well.
Blanch the duck claws in cold water, boil for 2 minutes, rinse and drain.
Heat the oil in a pan, adjust the heat to medium, add the pepper and stir-fry until fragrant, then add the ginger and stir-fry until it changes color, add the star anise, incense leaves and cinnamon, stir-fry until fragrant.
Add the duck feet, add salt, keep the heat medium and stir-fry until the water dries up.
Pour in the wine from the side of the pan, stir-fry for 2 minutes, then pour in the dark soy sauce and let the duck feet color. Pour in the light soy sauce and oyster sauce, stir-fry evenly.
Add the old marinade, pour in half a bowl of boiling water and bring to a boil.
Pour everything from the pot into the pressure cooker and use the cooking gear.
Toss well and serve. Strain the broth to remove any residue and keep it in a refrigerator until next time.
Assemble the plate.