2. Wash chicken feet, cut off toenails, and then cut them in half. The purpose of cutting is to facilitate the taste, and then soak it in clear water 1 hour to remove the excess blood of chicken feet.
3. Then peel and slice the ginger, peel and cut the garlic, and wash the shallots and tie them into knots.
4. Prepare the sauce again. Pour 3 tablespoons of Korean sweet and spicy sauce, 2 tablespoons of Chili powder, 1 tablespoon of soy sauce, half a tablespoon of soy sauce, 5 grams of fine sugar, 1 tablespoon of tomato sauce and 2 tablespoons of water into a bowl and stir well for use.
5. Cook the soaked chicken feet in cold water, add cooking wine, ginger slices and chives, boil over high fire and blanch for 3 minutes.
6, 3 minutes later, take out the cooked chicken feet, rinse them with clear water for many times, wash the impurities on the surface, and drain the water after washing.
7. Pour the right amount of cooking oil into the pot. After the oil temperature is heated, put the garlic into the pot and stir-fry over low heat until it turns slightly yellow.
8. Then pour the chicken feet and the prepared sauce, turn to high heat, stir-fry until the color is even, and continue to stir-fry for 2 minutes.
After 9.2 minutes, pour in more than half of the water without chicken feet. After the fire boils, cover the pot and simmer for 6 minutes.
10. finally, collect the juice on medium heat. When the soup is thick, sprinkle with white sesame seeds and serve.