Wash chicken feet, blanch with a little cooking wine, skim off the foam and turn off the heat.

* Don't take it out right away, soak it in water after turning off the fire and slowly cool it down ~ Take it out before frying.

Put oil in the pan and fry more than usual. Stir-fry minced garlic with low heat, add tomato sauce and Korean hot sauce.

* The ratio of the two sauces is adjusted according to personal taste. I recommend 1: 1 as the best ~

Still keep the fire low, add chicken feet and stir-fry slightly. Add a little cooking wine.

Turn to the biggest fire. Add some water, soy sauce, sugar and salt. Cover and stew.

* Remember to flip through it from time to time ~

At the end of the stew, the glue of chicken feet will enter the soup, which will be very thick, and the juice can be perfectly collected without starch ~ Remember to turn it frequently to avoid scratching the pot ~

Sprinkle some cooked white sesame seeds after serving, it will taste better ~

skill