1, chicken feet 1000g (after toenails are washed and drained, they are poured into a basin for later use), pickled peppers (cut into rings for later use), ginger (washed and cut into filaments for later use), garlic leaves (washed and cut into long sections for later use), garlic (peeled, washed and cut into small grains for later use) and salt.

2. Pour a proper amount of sugar into the pot, stir-fry the sugar color with low fire, and after the sugar color turns deep red, pour it into the chicken feet and mix well for later use.

3. Pour some cooking oil into the pot. When the oil is hot, pour in chicken feet and fry until the surface is golden. Take out and drain the oil for later use.

4. Pour the right amount of water into the pot, add the right amount of salt, pour the chicken feet and cook for about half an hour. Cook until the surface of chicken feet looks like tiger skin, take out and drain.

5. Pour the right amount of cooking oil into the pot. When the oil is hot, pour in ginger and garlic, stir-fry pickled peppers, add appropriate amount of hot sauce and stir-fry red oil, add appropriate amount of soy sauce and stir-fry evenly, then pour in chicken feet and stir-fry evenly, and then add appropriate amount of water to boil.

6. Then start seasoning, add the right amount of salt, the right amount of chicken essence, the right amount of soy sauce and the right amount of pepper, stir-fry evenly, cook until the soup becomes less, then pour in the right amount of starch water to thicken, and when the soup is rich, pour in garlic leaves and stir-fry evenly, and serve.