2. Cook chicken feet in cold water. When the water bubbles, remove the chicken feet and rinse them clean.

3. Prepare a marinade bag: 30 pieces of pepper, 2 pieces of star anise, 2 pieces of cinnamon, 5 pieces of fragrant leaves, 2 pieces of kaempferia kaempferia, 3 pieces of Amomum tsaoko, 2 pieces of dried tangerine peel, 3 pieces of fennel 1g, 3 pieces of licorice and 4 pieces of angelica dahurica. 4. Bring the pot to a low heat, add a little oil and stir-fry rock sugar to make it brown.

5. When the sugar is fried to dark brown and the big bubbles turn into small bubbles, rush into boiling water. The water should be enough to cover the chicken feet, and the sugar color will be fine.

6. Use some soy sauce, soy sauce and fresh soy sauce, and it is best to use some aged yellow wine for cooking wine.

7. Add all kinds of soy sauce, cooking wine and onion ginger to the cooked sugar color, and put them in a bag to cook for seven or eight minutes.

8. Spicy and spicy, cook in chicken feet.

9. Turn to medium heat, cover the pot and stew for 20 minutes. Don't lift the lid, let it cool naturally. It is more delicious to stew chicken feet thoroughly with waste heat.

10. After cooling, you can take it out and put it on a plate.