1. Wash the chicken feet, chop them into 2 pieces, control the moisture, grab 1/2 teaspoons of black soy sauce and color them evenly (this coloring step can also be omitted), spread the chicken feet in the sun for 2-3 hours, and dry them (the chicken feet should be fully air-dried, otherwise they will definitely explode when fried, and it is best to cover them when fried until the chicken feet need to be turned over). Mother Qiu wants to save frying oil, so she divides the frying oil into three small portions.

2. fry the air-dried chicken feet until they are dry and fragrant, immediately put them in ice water for half an hour, and pick up the dripping water for later use.

3. Boil 2 ~ 3 tablespoons of oil, add ginger and garlic and stir-fry until fragrant. Stir-fry bean paste, black beans and fermented beans with slow fire, then stir-fry chicken feet and mushrooms for a while, then stir-fry bitter gourd pieces with 1 ~ 2 teaspoons of sugar for a while, then add 2~3 cups of water, pour them into a casserole, boil them, and then turn to low heat and continue stewing for 20~30 minutes until the bitter gourd pieces become soft and thorough.

4. Finally, turn on the fire 1 ~ 2 minutes to collect the juice, and then thicken the corn flour with water. Turn off the fire, put in the onion, red pepper and sesame oil pocket, and prepare to serve.