Ingredients (for 4):
- Fried duck feet - 6
- Marinated pig's tripe - 60 g
- Char siu - 60 g
- Pickled mustard - 60 g
- Chicken liver - 3
- Bacon - 6 strips
- Maltose - 40 g
- Char siu sauce - 2 tbsp
- Toothpick - 12
- Marinade
- Sugar - 4 tbsp
- Salt - 3 tsp
- Soy sauce - 1.5 tbsp
- Red fermented beancurd - 1.5 tbsp
- Red fermented beancurd sauce - 1.5 tbsp
- Seafood sauce - 3 tbsp
- Sesame sauce - 2 tbsp
- Rose wine - 2 tbsp
- Minced ginger - 1.5 tbsp
- Minced shallot - 3 tbsp
- Minced garlic - 3 tbsp
- Chinese five spice - 1.5 tbsp
- Potato starch - 2 tsp
- Egg - 2
- Chinese yellow wine - 2 tbsp
Procedures:
1. Put the fried duck feet in water. Once boiling, turn to low heat and cook for 30 minutes. Remove and soak in cold water.
2. Cut the chicken liver in halves.
3. Cut the pickled mustard into strips. Then soak in water to reduce the saltiness.
4. Cut the char siu and marinated tripe into strips.
5. Mix the marinade together.
6. Marinate the duck feet and chicken liver in the marinade for 40 minutes.
7. Use a piece of bacon to wrap the duck feet, char siu, chicken liver, and pickled mustard tightly, using toothpicks to fix the shape.
8. Brush the outside of the rolls with char siu sauce and marinate for 5 minutes.
9. Put into pre-heated oven at 240 degree Celsius to bake for 10 minutes. Then remove and flip over to continue to bake for another 10 minutes.
10. Remove and brush with maltose on top. Put back into oven, lower to 200 degree Celsius, and bake for 5 minutes on each side. Then serve.
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