Goose feet and duck letters

1

Boil a pot of boiling water first, add the goose feet and cook for a while, about five minutes. Add the duck letter, add the cooking wine, and cook for ten minutes. Remove and place in cold water until too cool.

2

Then the duck letter removed the base of his tongue, leaving only the tip of his tongue. Remove the goose feet from the fingertips and remove the bones.

3

Take a separate bowl, add duck letter goose feet, add green onion and ginger, and add fragrant grain gravy or fragrant grain wine. Seal the mouth with plastic wrap and marinate for ten to twelve hours, remove and plate.

Note: Fragrant Pickling Brine Fragrant pickling brine is made by scientifically extracting a richly aromatic juice from aged wine lees and blending it with spicy seasonings. The refined brine is transparent and free of sediment, highlighting the aroma of the aged wine lees. It has a balanced savory and salty taste. It is suitable for marinating or dipping both meat and vegetables, and is appropriate for steaming, braising with lees, soups, and stir-frying. Ready-made dry fragrant lees (i.e., wine lees) cannot be used directly for seasoning; they must be processed into fragrant pickling brine before use. Ingredients: 1 jin of fragrant lees, 4 jin of yellow wine, 5 taels of sugar, 3 taels of salt, a small amount of osmanthus. Preparation Method: First, dissolve the wine lees in yellow wine. Add sugar, salt, and osmanthus, mix well, and let it stand for a moment to allow the residue to sink. Skim the brine from the top, then filter it through gauze to finish.