Preparation materials: chicken feet 1-2kg, ginger1chunk, half a head of garlic, 2 shallots, 4 star anises, a little pepper, a proper amount of spiced powder or black pepper, 6 tablespoons of soy sauce, 3 tablespoons of soy sauce and a little parsley.
Production steps:
1. Add a section of onion, five slices of ginger, three star anise, one spoonful of salt and two spoonfuls of ingredients into half a pot of water to boil.
2. Cover the chicken feet and cook for ten minutes to remove the blood from the chicken feet.
3. Take out cold water and rinse it repeatedly, so that the chicken feet will not be too sticky.
4. Heat the wok with oil, and the onion, ginger and garlic are fragrant.
5. Pour chicken feet and six tablespoons of soy sauce, and stir-fry three tablespoons of soy sauce for five minutes.
6. Add pepper and two glasses of water to boil, cover with low heat and cook for 15 minutes (it's a little too much to burn today, and the casserole can't be turned over, so I changed a bigger frying spoon halfway). Be careful to turn to the middle and don't burn the pot.
7. Finally, turn off the fire and leave about half a cup of soup.
8. Sprinkle with coriander, shredded onion and sesame seeds.