1. After the chicken feet are thawed, cut off the nails and clean them.

2. Blanch in boiling water to remove the floating foam.

3. Add water, an star anise, two fragrant leaves, a piece of ginger and a piece of dried tangerine peel, boil and cook for 30 minutes on medium heat.

4. Remove the chicken feet and drain. Be sure to drain them.

5. Put rapeseed oil in a hot pot, add dried chicken feet, fry until the skin of chicken feet is slightly yellow, and pick it up.

6. Leave a proper amount of oil in the pot and add the remaining ginger slices, fragrant leaves, dried tangerine peel, star anise and pepper to stir fry.

7. Add bean paste, lobster sauce and pepper and saute until fragrant. Add cooking wine and light soy sauce and stir well.

8. Add chicken feet, stir well, add a little water, cover and simmer for 5 minutes.

9. Add chopped pickled peppers and pickled peppers and continue to cover and simmer.

10. Boil until the juice is dry, turn off the fire and take off the pot.

1 1. Soaked in oil, super delicious.

skill

Chicken feet must be dried before frying, and important things must be said three times, or they will explode.