1. First, we prepare 500 grams of chicken feet, remove the chicken toes one by one, cut ginger into sections, and cut green onions together. Grab a handful of peppers, a few dried peppers, two star anises, a few fragrant leaves, two cinnamon, a few angelica dahurica and a handful of fennel, and soak all the spices in clear water to release the fragrance.

2. Prepare a basin of clear water, add a spoonful of salt and a handful of rock sugar, add 2g of thirteen spices, 5g of soy sauce and 0/5g of soy sauce, stir well, and then pour in some cooking wine for later use.

3. Next, we put the cold water of chicken feet into the pot and blanch it. After the water is boiled, it can be boiled for another minute, mainly to remove the blood from the chicken feet and reduce the fishy smell, then pour out the chicken feet and rinse them with clear water for later use.

4. Pour the freshly prepared raw water into the pot, add the chicken feet, then pour the soaked seasoning, boil the soup with high fire, and then simmer for 30 minutes.

Let's open the lid and have a look after dinner. The soup has basically dried up, and the chicken feet are ruddy and boneless, emitting a thick sauce flavor. Dish, sprinkle with chopped green onion and serve. If you like chewy things, you can stay for a short time to cook.

Technical points:

1. Spices are soaked in clear water to release fragrance.

2. Chicken feet are best cooked in cold water, which is convenient for cooking bleeding water and reducing fishy smell.

3. Soy sauce and soy sauce are salty, so there is no need to add salt.