For example, chicken feet, duck feet, and goose feet are typically prepared in a popular, nationwide style: braised. But try a less common method; it might just surprise your taste buds and awaken a whole new level of deliciousness. Perhaps it's a completely unconventional and delicious way to prepare them. Two slurps of 8+1 (a type of sweet soup), plus a bowl of rice—absolutely amazing!
Materials
Steps for making braised pork belly and duck feet
Rinse the duck feet thoroughly and squeeze out the water.
Cut into two pieces and marinate with cooking wine.
Slice the cured pork (Note: Cured pork is highly salty, so you can soak it beforehand to dilute the excess salt).
Cut the bell peppers
Sauté the duck feet in an oil-free pan until just cooked through, removing excess moisture and firming the meat.
Sauté the ingredients in cooking wine briefly, then stir-fry over high heat until just cooked through and remove from the pan.
In a separate pot, sauté the cured pork slices in a little oil until the excess oil is rendered out. This rendered oil will make the duck feet very fragrant and delicious.
After sautéing the oil until fragrant, add the scallions, ginger, and garlic to the pan and sauté until fragrant.
Stir-fry with cured pork for a few seconds
Duck feet put into the pot
Stir-fry over high heat for a few seconds
Add 2 teaspoons of first-pressed soy sauce and stir-fry to color.
Add an appropriate amount of water
Add Sichuan peppercorns
Add dried chili peppers
Simmer over low heat for about 40 minutes until the broth thickens and reduces, leaving a little sauce at the bottom. Add bell peppers, stir-fry, and taste for saltiness. If the saltiness is just right, you don't need to add any more salt.
Pour it into a clay pot, place it on an alcohol burner, and enjoy it while it simmers away – it's incredibly satisfying. Winter is approaching, and this dish is especially suitable for it.
The roasted duck feet are tender and fall off the bone, full of collagen.
