2. When it is cooked to 70-80% maturity, take out the cold salt water and cook it after it cools, so that duck feet are more elastic;
3. Prepare duck feet 1000g, liquor 10g, salt 5g, rock sugar 40g, onion 10g, ginger 25g, fennel seed 3g, cinnamon 25g, licorice 3g, pepper 2g, geranium 1g and clove 65430g.
4. Remove fishy smell from duck feet, put them in boiling water, cook for 1 min, take them out, and let them cool for later use;
5. Pour water into the pot and bring to a boil. Crushing Fructus Foeniculi, Fructus Foeniculi, Cortex Cinnamomi, Radix Glycyrrhizae, Folium Cinnamomi, Fructus Zanthoxyli, and Flos Caryophylli, wrapping with gauze, and putting into a pot. Add refined salt and cook for 1 hour. Add onion, ginger slices, soy sauce, white wine, monosodium glutamate and crystal sugar to make red brine.
6. Peel off the yellow skin of duck feet, wash with clear water and drain;
7. Pour the water into the pot to boil, soak the duck feet in the pot, then take them out and wash them with clear water to remove the floating foam;
8, duck feet into the brine, simmer for about 50 minutes after the fire is boiled.