2 octagons

Red pepper 1 piece

5 tablespoons of soy sauce

Sugar 1 spoon

Ginger 1 piece

2 tablespoons cooking wine

Proper amount of salt

3 teaspoons of vinegar

Sesame oil 1 spoon

Coriander 1 tree

Chicken feet 700g

Liangbaikai right amount

Garlic 1 piece

Oyster sauce 1 spoon

step

1. boil a pot of boiling water first and let it cool (very important)

2. Wash the chicken feet, remove the feet and cut them in half.

3. After the water is boiled, add 2 star anise, 5 or 6 slices of ginger, 2 tablespoons of cooking wine (refer to Figure 3 for spoons) and 2 tablespoons of salt, then add chicken feet, turn off the heat after boiling, and cover the pot to cook for 20-30 minutes.

4. I cooked it with an induction cooker, which was turned on at 800 for 25 minutes. If you want to judge whether it is cooked or not, insert it with chopsticks. If you insert it, it will be cooked, and then you can turn off the fire. Immediately after taking out the pot, pass cold water (cool and boiled), preferably several times, until the chicken feet get cold.

5. Then treat the ingredients and cut them into pieces. Pepper depends on personal taste. Students who like spicy food can put more, and green onions can use the first part.

6. Chop them all and put them in a pot. Add 3 tablespoons of aged vinegar, 5 tablespoons of soy sauce, 1 tablespoon of white sugar, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of salt (if the amount is small, you can leave it alone). Try the taste. If it suits your taste, add chicken feet and mix well. (Except salt, the spoons used for other seasonings are all the porcelain spoons shown in Figure 3 above.)