Grated garlic 1 pc

Shanghai cabbage 150g

Spring onions 2 pcs

Ginger 2 slices

Chinese rice wine

Simmering ingredients:

Water 2 cups

Sichuan peppercorns 1/2 tablespoon

Star aniseed 1 pc

Dried tangerine peel 1/4 pc

Salt 1 teaspoon

Sauce:

Salt 1/4 teaspoon

Light soy sauce 1 teaspoon

Dark soy sauce 1 teaspoon

Sugar 1/2 teaspoon

Oyster sauce 11/2 tablespoons

Water 11/2 cups

Sesame oil to taste

Corn starch solution:

Corn starch 1 teaspoon

Water 1 tablespoon

Method:

1. Wash the duck feet, cut the nails and scald.

2. Stir fry the ginger and spring onions in oil. Put in the duck's feet and simmering ingredients. Simmer for 30 minutes until duck's feet are soft. Remove and drain off the liquid.

3. Soak mushrooms until soft and cut the stalks off the caps. Add 1/2 teaspoon of sugar and mix well.

4. Stir fry the garlic. Put in mushrooms and duck's feet. Sizzle wine. Pour in sauce. Simmer for around 10-15 minutes until the sauce is thick. Add in corn starch solution.

5. Boil the cabbage (add 1 tablespoon oil and 1/4 teaspoon salt) to garnish and serve.