Duck's paw, go to the ice, wash
Put the duck's paw into the water, add 2 tablespoons of cooking wine, simmer for 3 minutes, simmer and turn off the fire. Wash the duck's paw with cold water.
Put the duck's paw into the water, add 2 tablespoons of cooking wine, add green onions, moderate amount, octagonal 2, ginger 4-5 pieces. Cook with electric pressure cooker for half an hour (or ordinary pot, fire for 45 minutes). Prepare a large bowl of cool white.
Another pot, boil, pour in sesame, stir fry
Sesame slightly yellowed, cooked with a grinding bottle, ground sesame seeds, alternately squeezed with a small amount of mustard, pour a small amount of boiling water, stir evenly, cover for 10 minutes.
Ducks soft and cooked. Put the duck's palm with chopsticks and put it in cool white. (Do not heat the soup. If the hot soup is cold, it will cause the duck's paw to stick.) Wash the duck's paw. After cooling, go to the water.
Add the right amount of sugar, salt, salad juice, white sesame and a small amount of sesame oil (I added 100ml salad dressing) in the mustard juice. Stir well and pour into the cool duck's paw. Stir well.