The sauce is rich in flavor, soft and delicious, and a must-have for watching dramas. Wouldn’t it be a good idea to cook two boxes and take them on a spring outing?

Ingredients

10 chicken feet

1 tablespoon of June sweet bean paste

1 tablespoon dark soy sauce

An amount of salt

1-2 millet peppers

An appropriate amount of shredded ginger or minced garlic

3 slices of ginger

1 spoonful of cooking wine

1 scallion

How to make sauce-flavored chicken feet

Wash the chicken feet and remove the toes.

Put cold water into the pot, add a spoonful of cooking wine and a few slices of ginger

After the water boils, cook for about three minutes, remove the floating residue, and set aside.

Crush the chives for use when cooking. If you don’t have any, you can leave them out. Cut into shredded ginger or minced garlic (it’s better to put both, depending on your personal taste). Chop the millet and set aside.

The June Sweet Bean Paste is sweet and salty. You don’t need to add rock sugar and salt. A tablespoon of the paste is enough. I like darker food, so I added a spoonful of dark soy sauce. For those who have a strong taste, you can add a little salt as appropriate.

Heat an appropriate amount of oil in a pot, add green onion, ginger and millet over medium heat, stir-fry twice, add a tablespoon of June sweet bean paste and stir-fry for a few times, add chicken feet and stir-fry.

Pour in an appropriate amount of hot water (based on the amount of water absorbed by the stew pot you usually use), pour in dark soy sauce, bring to a boil over high heat, then turn to medium to low heat and simmer for 25-30 minutes.

Turn over once during this period.

The soft, delicious and melt-in-your-mouth chicken feet are ready.

Sprinkle a few chopped chives to make it more appetizing.