Mom’s little mouth
Pour hot water, put ginger, cooking wine, duck claws.
Cook it until the skin is slightly cracked, pick it up, and rinse it with cold water.
Let it cool completely in the bowl.
Put the duck's claws into the container with lid, pour in the bad brine, immerse as much as possible, and eat it the next day in the refrigerator. If there is no immersion, turn over the next day.