Kent Wang:
.25 lb deboned duck feet
Kent Wang:
Slice shitakes into thin strips
Kent Wang:
Slice ginger into very thin pieces
Kent Wang:
Add 1 tbsp fermented black beans, .25 cup soy sauce to clay pot, bake at 350F for 30 minutes
Kent Wang:
Remove from oven, mash black beans with spoon
Kent Wang:
Add ginger, shitakes
Kent Wang:
Add duck feet, scallions, 1 tbsp sugar, 1 tbsp oyster sauce, 2 tbsp Chinese cooking wine
Kent Wang:
Add water to submerge, mix thoroughly
Kent Wang:
Bake at 350F for 1 to 1.5 hours
Kent Wang:
Prepare starch slurry
Kent Wang:
Done!