600 grams of chicken feet, 2 onions, 50 grams of ginger, 40 grams of garlic, 3000 ml of water, 2 tsaoko, 2 nutmeg kernels, 3 grams of galangal 10, 3 grams of fennel, 4 grams of pepper, 5 grams of licorice, 5 grams of star anise, 2 grams of clove, 800 ml of soy sauce, 50 ml of rice wine, 200 grams of sugar.

working methods

1. Wash and drain chicken feet.

2. Cut off the toenails of the chicken, scrape off the skin outside the tibia with a knife, and take out the tibia.

3. Add water to the pot to boil, pour it into the pot 1, cook for 1 min, take it out, and drain it with water for later use.

4. Wash the marinated materials, pat the Amomum tsaoko and cardamom flat, and put them together in a cotton bag and tie them tightly for later use.

5. Peel and wash garlic and ginger, and slice ginger; Wash the onion and cut it into sections for use.

6. Heat the pan and add 3 tablespoons salad oil. Practice 4 flatten garlic with the back of a knife, and put ginger and onion into the pot to make it fragrant.

7. Take the soup pot, pour the method 5 into the soup pot, add the white sugar of soy sauce and rice wine and the halogen bag of the method 3, and bring to a low heat for about 10 minutes until the fragrance is distributed.

8. Pour the chicken feet of method 2 into the marinade of method 6 to boil, and then turn off the heat with low heat for about 5 minutes. Cover the pot and soak for about 10- 15 minutes until the chicken feet are delicious. Spread sesame oil evenly after taking it out, cool it, pour it into a fresh-keeping box, and put it in the refrigerator to cool it before eating.