[Home-style cooking] Simple, quick, and delicious recipe for lemon-pickled duck feet

Wholesale duck feet, 2 jin per bag, sold in two batches! Medium size: 22 yuan for 25 pieces, Large size: 28 yuan for 22 pieces!

Thaw and wash half of the duck feet, put them in a pot of cold water, add appropriate amount of salt, ginger and cooking wine!

Bring to a boil over high heat, then simmer over medium heat for half an hour, until the skin starts to crack slightly!

Remove the duck feet from the water, rinse them thoroughly with cold water, and finally rinse them again with cold boiled water or mineral water, or even better, ice water!

Drain the water!

Wash the lemon, dry the peel, slice it, and remove the seeds!

This recipe only requires half a lemon. Store the other half in a small container in the freezer for later use!

This small box is for storing dried plums/plum slices/plum shreds. It's very well sealed, so you don't have to worry about it getting contaminated!

If you don't have one, you can use this kind of packaging box instead, or a food storage bag will also work!

Next, we'll pickle the duck feet: Prepare a large, dry, white porcelain soup bowl! Don't use a food storage container to pickle the feet, as it will leave a residual fishy smell! The soup bowl must be dry, or scalded with boiling water, because the pickling liquid can only be reused if there is no raw water present!

Next, prepare the braising sauce: 150-200g Haitian premium soy sauce, 150-200g Haitian white vinegar, 30g rock sugar, half a seeded lemon slice, appropriate amount of ginger and garlic, Sichuan peppercorns and bird's eye chilies! If you have a small quantity, you can halve the ingredients. If you don't have soy sauce, you can substitute light soy sauce, but the color will be lighter!

After the lemon has thawed, twist it a couple of times with chopsticks to quickly squeeze out the juice!

After soaking for a few hours, it's ready to eat! Garnish with some cilantro for an even more appetizing look! Tip: Soaking longer will allow the flavors to meld, and it tastes even better chilled!

The leftover pickled chicken feet juice can be reused; just add a little extra salt and rock sugar!

The remaining pickling liquid can be used to pickle seaweed or stir-fry seaweed, which is great and nothing is wasted!