2 Wash the processed chicken feet with running water, and then soak them in clean water 1 hour.
3 Soaked chicken feet are removed and drained.
4 Prepare other materials, wash the onion and ginger, and smash the old ginger. After the onion is drained, the roots are cut off and then cut into 3 sections for later use.
5 Take a wok, pour a proper amount of oil, heat it to 180℃, then add the onion, fry it until golden brown, then take out and drain the oil.
6 put all the materials into cotton bags and tie them tightly, which is the halogen bag.
Add the marinade bag and seasoning into 7 large soup pots, boil over high fire, cover the pot, turn to low heat and continue cooking for 30 minutes until the traditional Chinese medicine fragrance is emitted, which is the marinade (2 kg in weight).
8 Add chicken feet, cook for 5 minutes without cover, then turn off the heat.
9 Leave the chicken feet in the pot without covering, soak them for 1 hour, take them out, put them on a cold net for 2-3 hours, let them cool and drain the marinade.
10 Apply sesame oil evenly.