After washing the chicken feet, subtract the nails one by one, put half a pot of water in the pot, pour in the chicken feet, and continue to cook for three minutes after the fire is boiled. Take out the chicken feet, rinse them with running water, drain the water, pour them into the pot and cover them with water. After boiling, add one tablespoon of cooking wine, two slices of ginger, three tablespoons of soy sauce and two tablespoons of soy sauce, put pepper, star anise, cinnamon and fragrant leaves into a tea bag, put it in a pot, add rock sugar and add half a teaspoon of thirteen spices. After boiling again, turn to low heat and cook for about 80 minutes until the chicken feet are crisp and rotten, then turn to high heat and concentrate the soup in the pot.

Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. Pot-stewed vegetables are divided into 9 series: red halogen series, salt series, spicy series, pickled pepper series, roast duck series, sauced series, spiced series, seafood series and cold series.