Chicken feet 1kg, sugar 1 spoon, sesame oil 1 spoon, vanilla 1g, ginger and garlic 10g, fresh essence 1 spoon, oil consumption 1 spoon, and pepper 3.

2. Step:

(1) Stir-fry the sugar, drain the water properly and let it cool for later use.

(2) De-ice chicken feet and remove nails. Put salt, ginger and medicinal materials into the pot to remove fishy smell, and the seasoning can be adjusted by yourself. It should be good to use halogen powder, but it is useless to yourself. Pay attention to the chicken feet after the water boils. It's almost out of the pot. The taste will be discounted when it is rotten. Cool it with cold water for later use.

(3) Stir-fry the dried chili pepper in a pan, and put a proper amount of oil in the pan to heat it evenly, so it won't choke. It will almost become brittle after being taken out and cooled. Don't worry, don't crush it in a round pot, take it out for later use.

(4) Mixing: put the cooled chicken feet, garlic, pepper and caramel water into a basin, and add colorful and oil-consuming soy sauce, litsea nut oil, sesame oil and monosodium glutamate cold dishes, otherwise it is tasteless, and the more spicy the salt is, add some salt and ginger powder, add pepper and chopped or mashed millet, and after mixing, try the soup with enough salt.

(5) Bottled and pickled 1 day, and can also be eaten immediately.