Wash the chicken feet first, cut off the nails and get ready for use.
2. Pour water into the pot (not chicken feet). After the fire boils, add chicken feet to boil, skim the floating foam and continue to cook for one minute, then remove and drain.
3. Pour the oil into the pot and heat it with high fire. When the oil is ripe, add ginger slices and shallots, add aniseed, dried Chili, pepper, fragrant leaves, fennel and cinnamon and stir-fry for about 5 minutes, then pour water to avoid chicken feet.
4. Then add cumin powder, thirteen spices, soy sauce, soy sauce, sugar, salt and American ginseng and cook together. After boiling, put the cooked chicken feet in the back cover and cook for 30 minutes.
5. After cooking, take out the chicken feet and air dry naturally, and pour the soup with sesame oil.