Duck Paws in Wine

　

Ingredients：
De-bonded Duck Paws	20 pieces	Preserved Duck Egg	1 (in pieces)
Pickled Stem Ginger	100 g	Salt	1 tsp
White Vinegar	1 tsp	Ginger	2 slices

　

Seasonings :
Xiaoxing Wine	3/4 cup	Water	1/2 cup
Stock	1 cup	Sugar	1 tsp
Garlic (peeled)	2 cloves

　

Method：
1.	Peel the stem ginger, cut into slices and mix well with plenty of salt.  Rinse off the salt, then soak in cool water for a while then drain.
2.	Cook sugar with white vinegar till melted, let cool and put the stem ginger in to pickle for 1 day.
3.	Clean the duck paws, cook in boiling water for about 5 mins, scoop out and clean, soak in water for 20 mins, drain for later use.
4.	Bring a pot of water to the boil, add the salt, white vinegar and ginger slices then cook for about 20-25 mins, scoop out.
5.	Bring the seasonings to the boil, let cool off and pickled the duck paws with it for approximately 3 hours.
6.	Arrange the preserved duck egg, stem ginger slices with duck paws onto a plate, sprinkle with the retained sauce to serve.

　

Gist：
1.	Rinse off the duck paws under tap water after boil can make their skins swollen and taste much softer.
2.	Soaking the duck paws in cold water (add some ice cubes for better result), make them taste more crispy and delicate.