Duck feet are a very delicious ingredient, and they are very popular in the Sichuan-Chongqing area. The meat of duck feet has a strong bite, which is very suitable for eating during leisure and travel. Duck feet cooking is also very popular, especially the taste of dry pot duck feet is very fresh and strong. The method of making dry pot duck feet is very simple, as long as it is made according to the taste of Sichuan cuisine, it can be made into a delicious duck feet feast. Let’s take a look at the methods of making dry pot duck feet below, and food lovers with interest can learn about it, and serve a delicious dry pot duck feet feast to their families.

Method:

Dry pot duck feet is a Sichuan dish name. The meat of duck feet is very thin, and it is easier to absorb the flavor in the dry pot seasoning.

1. Prepare duck feet, wings, lotus root (cut into thin pieces), potatoes (cut into thin pieces with a curved knife), mushrooms (rip into small pieces), a little green pepper (cut into pieces), some scallions (here prepare the necessary seasonings as well, such as garlic pieces, ginger slices, onion pieces, star anise, salt, sugar, chicken essence). Also, remember to prepare a bag of Chongqing’s braised chicken material, spicy chicken can also be used.

2. Wash the duck feet and wings, cut the whole wing from the joint into three pieces (cut a slit on the wing root), and cut the tendons in the middle of the duck foot (so that the duck feet will not stick together, but will be stretched out, very nice and big). Boil water in the pot, add some cooking wine, and after the water boils again, cook the wing root for 5 minutes, then add the duck feet and cook for another 5 minutes, then remove and set aside to cool.

3. Heat oil in the pot, when it is 7 layers hot, add potatoes and lotus root to the pot and fry until slightly golden, then remove and set aside. Add duck feet and wings to the pot and fry for a moment, then remove and set aside.

4. Add a little more oil to the remaining oil in the pot (the amount should be slightly more, because the dry pot does not use much water, and it is completely cooked with oil) Wait until the oil is 7 layers hot, add ginger slices, garlic pieces, star anise, and sugar to stir-fry, then add the spicy chicken seasoning and stir-fry for 1 minute (keep stirring to prevent burning). Add duck feet and wings, stir evenly, add a little salt (the spicy chicken itself contains salt) and continue to stir-fry until the duck feet and wings become red and bright, add potatoes, lotus root, and mushrooms, and keep stirring (to prevent burning) for about 3 minutes. Add chicken essence, onions, chili, and a small amount of salt, stir-fry for one minute, taste it, and it is ready to be served when it tastes right. Sprinkle with chopped green onions.