Wash the chicken feet, control the moisture, heat them in an oil pan, fry them in medium heat until golden brown, remove the oil from the pan, then leave a little oil in the pan, heat them, add onion, ginger and garlic, stir-fry until fragrant.

Add some white wine, soy sauce, salt, sugar, fennel, a glass of beer and enough water. After boiling, add the fried chicken feet, stew for 40 minutes on medium heat, and finally drain the excess soup.

The finished product is brownish red in color, mellow in taste, soft and rotten in texture and endless in aftertaste. Try it, you won't be disappointed.

): First of all, materials:

A few chicken feet, 1-2 tablespoons of lobster sauce, 2 pieces of red pepper (chopped), appropriate amount of garlic, 1 tablespoon of maltose, white vinegar, oyster sauce and soy sauce. The other is sugar, monosodium glutamate and salt.

Then do:

1 Boil chicken feet in water with white vinegar and maltose for a while, and then take them out.

Fry in hot oil until the chicken feet are completely soaked and the skin and bones are completely peeled off.

Stir-fried garlic, red pepper, lobster sauce, seasoning, that is, soy sauce, oil-consuming monosodium glutamate and so on. Then steam with the wind for about 30 minutes.