Ingredients
120 g boneless duck feet, 150 g jellyfish head.
Seasonings
MSG 150 g (about 5.3 oz), salt and scallion oil 10 g (about 2 tsp) each, white sugar 3 g (about 1/2 tsp).
Instructions
1. Cook the boneless duck feet in ginger-infused wine until done, then soak them in ice water until crispy; rinse the jellyfish thoroughly in water, slice them into pieces, heat water in a pot to 50°C (122°F), blanch the jellyfish, then drain well.
2. Place the prepared boneless duck feet and jellyfish together in a bowl, mix with salt, white sugar, MSG, and scallion oil until well combined, then plate and serve. This dish has a delightfully crunchy texture and a rich, lingering aroma.