Accessories: oil, salt and cooking wine.
1, preparation material: Pleurotus eryngii1; 6 duck feet, 250g Meretrix meretrix, 1 slice of bacon.
2. Boil a pot of water and blanch the duck's feet and bacon slices.
3. Wash the paws of the salted duck.
4. Put duck feet, bacon, onion and ginger slices into the casserole.
5. Add an appropriate amount of water (about 1000ml).
6. Add 1 tbsp of cooking wine, bring to a boil with high fire, and simmer for about 1.5 hours.
7. Add sliced Pleurotus eryngii and continue to simmer for half an hour.
8. Add clams that spit out sediment and wash them.
9. Open the clams, season with salt and serve.