Operating materials: 500g of chicken feet, ginger, star anise, oil consumption, crystal sugar, salt, garlic, cooking wine, soy sauce, soy sauce, pepper, millet pepper, clear water and pot.

1, scissors the nails of chicken feet, and then soak them in water for half an hour. You can add some cooking wine to the water and soak it together. (I also bought some chicken wings to put in it.) You can chop the chicken feet if they are big.

2. Put the water flooded with chicken feet in the pot, then put the cooking wine, ginger slices, pepper and star anise to boil together. Remember to skim off the floating foam.

3. Cook for 4-5 minutes after the water is boiled, and then fish out the cold water.

4, pour oil in the pot and then add rock sugar to stir-fry the sugar color (stir-fry to melt). This must be a small fire.

5, stir-fry the sugar color, put a handful of pepper, pour the chicken feet and stir-fry for two minutes.

6, add millet pepper, ginger, two star anises and stir fry together for two minutes, then add soy sauce to color and stir fry for about three minutes.

7, add water (without chicken feet) to boil, then add the right amount of salt to cover the lid and simmer until the juice is collected. If you like chicken feet soft and waxy, you can put more water and stew them for a long time.

8. Finally, put a little soy sauce, start seasoning with oil consumption, and put a little chopped pepper and minced garlic to serve. You can add some sesame oil and sprinkle chopped green onion before cooking!