800g of chicken feet, 35g of Korean hot sauce, 0/0g of coarse Chili powder/kloc-0, 0g of fine Chili powder/kloc-0, 0g of white sugar/kloc-0, 0g of light soy sauce/kloc-0, 5g of light soy sauce, 0g of fish sauce/kloc-0, 0g of cooked white sesame seeds.

brick by brick

1. Wash chicken feet, cut them into two parts, and cut off nails. Put clear water in the pot, add chicken feet, ginger slices and cooking wine, bring to a boil, boil the bleeding foam and skim it off.

2. After the chicken feet are fished out, they are quickly put into ice water for cooling, then washed and drained, and boned.

3. In a small bowl, put Korean Chili sauce, coarse Chili powder, fine Chili powder, sugar, soy sauce, soy sauce, fish sauce, white sesame seeds, minced garlic, Jiang Mo and a proper amount of water into the bowl and stir well.

4. Put the chicken feet into the pot, pour the clear water into the chicken feet, add the prepared Chili sauce and stir evenly, so that the Chili sauce is completely dissolved in water.

5. Bring the fire to a boil, and turn to low heat for 30 minutes. When the chicken feet are soft and rotten, collect the juice with high fire until it is thick.

6, out of the pot, sprinkle a little white sesame seeds. The sauce will be salty, so you can add salt according to your own taste.