1, chicken claws cut off the nails and wash, dried plum cabbage washed in advance, do not need to soak;

2, chicken claws blanching. Blanching can add a few slices of ginger, a little cooking wine to fishy;

3, blanching time does not need to be too long, the water boiled for about two minutes;

4, fried sugar color. A little oil is hot, put 10g sugar, heating to melt reddish brown;

5, fried sugar color to quickly, sugar color reddish brown can be immediately put into the chicken claws and ginger stir-fry. Stir fry evenly will be a little light brown;

6, put two spoons of soy sauce, a small spoon of soy sauce, a spoonful of cooking wine, and then stir fry evenly;

7, into the cleaned dried vegetables, pour hot water, the amount of water is best to add enough. The anise cinnamon leaves, about 3g, with gauze or material package up, thrown into the pot to cook together;

8, cover and cook for 70-80 minutes, the whole minimum fire, on the way, pay attention to do not dry pots, the need to add water is best to use hot boiled water;

9, into the garlic, chili pepper section, juice. By the way, taste the salinity, salinity is not enough, add salt;

10, juice do not vigorously stir fry, gently shaking the pot to ensure that does not stick to the pan on the good. Received satisfied with the state, served out on a plate, you can add some green onion garnish. Be sure to eat hot!