1, handling chicken feet. Cut off the nails of chicken feet and wash them. Boil water in a pot, add onion, ginger slices, pepper and cooking wine, add processed chicken feet and cook for 10 minute. /kloc-After 0/0 minute, add honey and white vinegar and soak in the pot for 2 minutes. Honey for coloring, white vinegar for chicken feet is not easy to break. Soak, drain and take out for later use.

2. Fried. When the fire heats the oil, you can try the oil temperature with a chicken claw, and the chicken claw bubbles to show that the oil temperature is appropriate. When the chicken feet are fried to tiger skin color, take them out and soak them in cold water.

3, bubble. Soak in clear water for an hour, drain the water, and cut into small pieces for later use. Cutting small pieces is for better taste.

4. Seasoning. To make sauce: put 2 pieces of tofu milk (less tofu milk), 2 tablespoons of yellow wine, salt, sugar, oil consumption, 2 tablespoons of light soy sauce and 1 tablespoon of sesame oil into the bowl and mix well for later use. Add a little oil to the hot pot, add ginger, garlic, star anise, fragrant leaves, cinnamon and lobster sauce, and stir-fry until fragrant.

5, steaming. Put the chicken feet in a container, pour the sauce on a small piece of chicken feet, stir-fry the fermented soybean into the chicken feet, mix well together, put it on a plate and steam it for half an hour after SAIC, and steam it for an hour for friends who like to eat it badly. After half an hour, take out the pot and add some coriander to decorate it.