Ingredients: 500G chicken feet, 50G dried plum, 2 tablespoons Pixian bean paste, 1 green pepper, 1 dried pepper, 2 slices of ginger, 6 cloves of garlic, 2 tablespoons of cooking wine, 2 tablespoons of braised soy sauce, 2 tablespoons of white sugar, appropriate amount of broth essence and edible oil.

Exercise:

1. Blanch prunes with warm water and wash them with clear water.

2. The ginger is broken.

3. Wash the chicken feet, remove the nails, pour them into the rice cooker, add a little water, pour in cooking wine, braise a little soy sauce (don't put too much soy sauce, it will be salty when cooked with prunes later), add chopped ginger, and then transfer to the cooking stall.

4. Pour cooking oil into the pot, heat it to 80%, add garlic cloves, saute the bean paste, and add prunes to stir fry. Then pour in cooking wine, appropriate amount of boiling water, a little sugar, broth essence and dried Chili, and simmer for five minutes.

5. Then pour the cooked chicken feet into the dried plums together with the soup, and continue to cook for about 15 minutes. When the soup is slightly harvested, add the green pepper and onion and stir well. Turn off the heat and serve.