1. Scald the pig's feet until all the hair is removed, scrape them clean, chop them into 6 cm long sections, blanch them in a pot, take them out and drain them, then pour them into a brine pot and cook over low heat. Stew until 80% soft, pat dry starch on it and set aside; soak the soybeans in warm water until soft, put them into a 50% hot oil pan and fry until crispy. Set aside.

2. Cut the garlic and ginger into minced pieces, and cut the chives into flowers and set aside.

3. Place a clean pot on a high fire, add vegetable oil, and cook until it is six-mature. Put the pig's feet coated with dry starch into the oil pot, fry until golden in color, take them out, and drain the oil. .

4. Leave the base oil in the pot, add ginger, minced garlic, soybeans, dried chili powder, and thirteen spices and stir-fry until fragrant, then add refined salt, monosodium glutamate, chicken essence, and oyster sauce, pour in the pig's feet and stir-fry evenly , drizzle with sesame oil, sprinkle with chopped green onions, take out of the pan and serve on a plate.