Accessories: potato 240g, 15g shredded ginger, 8g chopped green onion and 25g garlic. Seasoning: 40g of shrimp sauce, 40g of chili oil, 30g of cooking wine, 5g of chicken essence, 2g of pepper, 500g of bone soup, 0/0g of chili sauce/kloc, and 0/5g of Hong Jiu wine/kloc.

Operation process:

1. Put 40 grams of Chili oil and 50 grams of salad oil (60% oil temperature) in the pot, add garlic and saute until fragrant, add 40 grams of crab sauce and 2800 grams of chicken feet, and stir well.

2. Add 30 grams of cooking wine and stir-fry. Add 500 grams of bone soup. When the fire boils, turn it down. Add potato 240g, shredded ginger15g, hot sauce15g, Hong Jiu wine15g and chicken essence 5g, and cook for 2 minutes.

3. When the color turns red and the soup thickens, put the potato chips on the low pad, put the chicken feet in the pot and sprinkle with coriander.

4. Processing flow of cooked potatoes: cut potatoes into 2 cm -3 cm square potato chips, add water and salt to the pot, add potatoes and cook until they are soft.

5. Processing flow of cooked chicken feet: break chicken feet into two halves, wash them with blood, then wash them, add salt, onion, ginger, pepper segments, cooking wine and other pressure cookers for 4 minutes, pour them out, soak them in the original soup, and naturally cool them.