Roasted duck webs with white kidney beans

1

Prepare duck webs, white kidney beans, dry red peppers, star anise, and ginger.

2

Wash the white kidney beans and place them in a pressure cooker. Add water. The water is about 0.5 cm above the white kidney beans, and press for 15 minutes.

3

Wash the duck's feet and place them in the pan, add the water that has not passed the duck's feet and boil, then remove, wash and drain the water for later use.

4

Cut off the fingernails of the duck's feet, take out the white kidney beans from the pressure cooker and place them into a bowl, wash the dry red peppers and drain the water, and slice the ginger and prepare.

5

Put the oil in another pot and cook until it is sixty-ripe, add ginger slices and dry red peppers and saute until fragrant.

6

Then add the duck's feet and white kidney beans, add the light soy sauce, soy sauce, and sugar and stir fry well.

7

Add the water above the duck's feet, add salt and star anise, cover the lid and bring to a boil over high heat, and then turn to low heat to simmer for 1 hour.

8

Flip it two or three times halfway to make the duck's feet evenly colored and prevent the white kidney beans from sticking to the pan. When the soup is thick, the white kidney beans are soft and soft, and the bones at the base of the duck's feet are exposed, it means that they are ready to cook.

1. Before making duck feet, be sure to scalm the duck feet with boiling water and boil the dirty things inside. 2. White kidney beans can also be replaced with peanuts or chestnuts. 3. White kidney beans can also be soaked overnight with water instead of pressing in a pressure cooker. 4. Flip it two or three times during the stewing process to make the duck's palms evenly colored and prevent the white kidney beans from sticking to the pan. 5. If you want to have a stronger taste, you can leave it overnight before eating.