Bring half
wok of water to the boil. Blanch duck feet with spring onion and
Shaoxing wine. Cut green bell pepper, red chili and onion into chunks.
Heat 2 tbsp of oil in wok. Sauté onion and fermented black beans until
fragrant. Add green bell pepper, chili and duck feet and stir fry well.
Stir in sauce and cook briefly. Mix well and serve. Rinse and then steam
fermented black beans with 1/2 tsp of sugar and 1 tbsp of oil for 5
minutes before using it in cooking.
