Ginger, garlic, pepper, dried pepper, star anise, soy sauce, salt, chicken essence, cooking wine. Wash chicken feet, steam in a pot until it changes color, and steam until it changes color; Cut the steamed chicken feet into small pieces. Put the chicken feet into the pot. Add dried Chili, pepper, star anise, ginger, soy sauce, soy sauce, salt and cooking wine into the pot (it is very important to add cooking wine to chicken feet to half, so don't drain water, mainly stew with cooking wine). Bring the fire to a boil, simmer for 30 minutes, and turn the pot twice in the middle to make the chicken feet discolor. Add chicken essence to taste before cooking, cover the pot and stew for 3 minutes.

Exercise 2:

Wash chicken feet and cut off nails. Fly water to remove fishy smell, dry the water and wait for frying (after the water is boiled, put the chicken feet in the water). Fry in a pan until golden brown. Add ingredients and appropriate amount of water, and simmer in the pot for about 35 minutes (ingredients: a little ginger, fennel, star anise, cinnamon, pepper, soy sauce, a little sugar). When it's almost ready, add a little chopped green onion.

Exercise 3:

200 grams of chicken feet, 2 star anise, a small piece of cinnamon, 2 pieces of fragrant leaves, appropriate amount of dried Chili, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of rock sugar, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of onion and appropriate amount of cooking wine. Cut chicken feet, remove calluses from nails and finger nests, and wash them; Wash star anise, cinnamon and fragrant leaves, slice ginger, pat garlic loose and peel with a knife, cut dried pepper into two petals, remove seeds and cut onion into sections.

Boil chicken feet in boiling water for about 2 minutes, remove and drain; Take an oil pan, add star anise and cinnamon, and stir-fry with low fire for fragrance; Add chicken feet and stir-fry a few times, then add a little cooking wine and stir well; Add ginger, garlic, fragrant leaves, crystal sugar and soy sauce, stir-fry until the chicken feet are colored; Add appropriate amount of boiling water (water will drown chicken feet), add appropriate amount of salt and chicken essence, scoop out floating foam with a spoon after the fire boils, cover the pot, and simmer for about 25 minutes on low heat; Finally, sprinkle with chopped green onion and mix well.

Practice 4:

Chicken feet, ginger slices, garlic cloves, star anise, dried Chili slices, onion, onion, soy sauce, salt, sugar and oil. Cut off the nails of chicken feet, wash them, put them in a pot, and drain them in water for later use. Ginger slices, garlic cloves, star anise, dried peppers, onions and onions are ready. Add oil to the hot pot. When the oil is slightly hot, add ginger slices, garlic cloves and star anise until fragrant. Turn to medium heat, add dried Chili slices and chicken feet and stir-fry for a while.

Add soy sauce, soy sauce and a little sugar, stir-fry and color, then add a small bowl of water, cover and bring to a boil. After boiling, open the lid to taste the salty water, add salt to adjust it, then cover it and turn to low heat until it is soft and waxy. Drain the juice on high fire, sprinkle with shallots, and start the pot.