Cook a pot of water boiling, blanch chicken claws, chicken claws color change on the take out

Chicken claws and wash again, put the oil, put onions and ginger, chili peppers, stir fry for two seconds, put the chicken claws, put cinnamon, sesame seeds, stir fry for a few seconds. Put a big spoon of old soy sauce, two big spoons of cooking wine, and then stir fry a few times.

Add water, not over the chicken claws. Put a large piece of rock sugar. Boil for 10 minutes on high heat, 20 minutes on low heat until the chicken claws are juiced, serve in a bowl and take photos.