Ingredients
500 g (about 1 lb) duck feet.
Seasonings
15 g each of scallion sections, shredded scallions, and ginger slices, 1 teaspoon each of salt and mustard, 1 tablespoon each of MSG, sugar, cooking wine, white vinegar, and vegetable oil.
Preparation
1. Place the mustard powder in a bowl, add a small amount of boiling water and stir to combine, then cover and let sit briefly until the pungent aroma develops.
2. Wash the duck feet, peel off the yellow outer membrane, chop off the tips, blanch them in boiling water, then remove and rinse under cold water.
3. Return the duck feet to a clean pot with fresh water, add cooking wine, scallion segments, and ginger slices, bring to a boil, then reduce to medium heat and cook until tender. Remove, soak in cold water until completely cool, then cut into pieces.
Steps
1. Place a wok over high heat, add vegetable oil and heat until it reaches 70% hot (about 350°F/175°C), then add shredded scallions and stir-fry until fragrant.
2. Pour into a bowl and let it steep briefly, then add salt, white vinegar, sugar, and MSG, stirring well to create the seasoning sauce.
3. Arrange the duck feet pieces on a plate, then pour the prepared sauce and mustard paste over them and toss to combine.