2 Wash the processed chicken feet with running water, and then soak them in clear water 1 hour.
3 soak the chicken feet and drain them.
4 Prepare other materials, wash onion and ginger, and mash old ginger. After the onion is drained, the roots are cut off and then cut into 3 sections for later use.
5 Take a wok, pour a proper amount of oil, heat it to 180℃, then add the shallots, fry until golden brown, and take out the drained oil.
6 put all the materials into cotton bags and tie them tightly, which is the halogen bag.
Add the marinade bag and seasoning into 7 large soup pots, bring to a boil with high fire, cover the pot cover, turn to low fire and continue cooking for 30 minutes until the traditional Chinese medicine smells, that is, marinade (weighing 2 kg).
8 Add chicken feet and cook for 5 minutes without cover, then turn off the heat.
Leave the chicken feet uncovered in the pot, soak them for 1 hour, take them out, put them on a cold net for 2-3 hours, let them cool, and drain the marinade.
10 Apply sesame oil evenly.