1, chicken feet 10, ginger 1, star anise 3, fragrant leaves 5, 3 tbsps of soy sauce, 2 tbsps of soy sauce, cooking wine 1 tbsps, sugar 15g, a little salt and a proper amount of chicken essence. Cut off the tips of chicken feet, wash them several times, and then soak them in water for half an hour. One slice of ginger, three slices of star anise, five slices of fragrant leaves, washed chicken feet, and soy sauce, preferably braised soy sauce, are better colored. Boil the water in the pot, blanch the chicken feet, and then drain. Add 1500ml of water to a clean pot, add star anise, fragrant leaves and ginger (pat with a knife), add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 15g of sugar and a little salt, and then pour in chicken feet. Cover and bring to a boil, then simmer for about 12 minutes. When the soup in the pot is about 1/3, the chicken feet are crisp and waxy, add a little chicken essence and gently shake the pot. Then use chopsticks to clip it out (if you want to turn over the chicken feet when burning, you should also use chopsticks instead of a spatula to avoid breaking the feet). First, put the chicken feet in a big bowl and let them cool naturally for half an hour. A tablespoon of cooking wine is about 15 ml, and then put them on a plate. This braised chicken feet are dry but not sticky, and the gum in the chicken feet has solidified slowly, so it tastes very chewy. Then dip in some ingredients, and the taste will be more full and fragrant.

2. Main ingredients: chicken feet, and auxiliary materials: salt, star anise, pepper, ginger, spicy skin, cinnamon, fragrant leaves, cooking wine, soy sauce, old marinade and rock sugar. Wash chicken feet, cut off nails, boil in boiling water for about 2 minutes, take out, slice ginger, tighten all seasonings in the seasoning box, add water to the pot, add seasoning box and old marinade.

3. Raw materials: chicken feet, steamed buns, onions, ginger, pepper and aniseed. Wash the chicken feet, control the water for later use, take out the chicken feet, put water in the pot, boil the ginger, onion and pepper, put the processed chicken feet in the water, pick them up, take them out for later use, put the marinade in the pot, put them in the pot, cook them for half an hour without opening the lid, and take them out the next day after a stuffy night.