1. Method 1: Prepare the ingredients. Chicken feet, ginger, garlic, dried chili, sugar, salt, allspice, cooking wine, light soy sauce, dark soy sauce, oyster sauce, white pepper, Laoganma black bean sauce, sesame oil, white vinegar, honey. Put the washed and cut chicken feet into the water, add cooking wine and ginger slices, cook for about 2 minutes, take them out, then soak the chicken feet in the water to wash away the foam; dry the skin of the chicken feet, and then brush it with Mix water with honey and white vinegar, and then dry it to prevent oil splashing during frying. Pour oil into the pot and heat it until it is 50% to 60% hot, then add chicken feet and fry them. Remove the fried golden chicken feet and drain the oil. , soak in cold water (ice water is better) for at least 1 hour; prepare seasonings while soaking, add ginger, garlic, chili pepper, sugar, salt, allspice, cooking wine, light soy sauce, dark soy sauce, and oyster sauce , white pepper, Laoganma black bean sauce and sesame oil, mix into a sauce and set aside; put the soaked chicken feet into a plate and steam them in a steamer. After about 15 minutes, pour the sauce on the steamed chicken feet. Mix well and continue steaming for 20 minutes.

2. Method 2: Prepare the ingredients. Chicken feet, ginger, garlic, green onion, chili, Sichuan peppercorns, star anise honey, white vinegar, salt, allspice. Put water in the pot, smash half of the ginger and bring it to a boil. Add the chicken feet and bring to a boil. Continue cooking for two minutes. Rinse the cooked chicken feet with cold water and dry them. Mix the honey and white vinegar and mix well. Brush evenly on the chicken feet, brush one side and turn over and brush again. Brush and dry; heat oil in a pot, add chicken feet quickly when the oil is hot; cover the pot. Shake the pot from time to time to prevent the chicken feet from sticking to the pot; put the good chicken feet into ice water while they are still hot; soak them for 2 to 4 hours and drain the water; drain the oil from the pot and stir-fry the ginger slices, garlic, and green onions over low heat. , chili, Sichuan peppercorns, star anise, add a teaspoon of five-spice powder and stir-fry evenly; add cooking wine, light soy sauce, salt, and bring to a boil; add chicken feet, bring to a boil over high heat, and cook over low heat for 10 minutes; add half a teaspoon of chicken essence, and soak The chicken feet are ready to taste.

3. Method 3: Prepare the ingredients. Chicken feet, dried chili peppers, chives, bay leaves, star anise, peppercorns, honey, garlic granules, onions, white vinegar, light soy sauce, dark soy sauce, pepper, salt, sugar, chicken essence, sesame oil, oyster sauce. Wash the chicken feet, remove the front fingertips, and split them into two parts. You can also remove the bones, depending on your taste preference. Boil water in a pot, add two spoons of white vinegar and two spoons of maltose/honey. Boil the chicken feet until they change color and take them out. Drain the chicken feet completely after blanching. Put the oil in the pot wider, add the chicken feet and fry them. Until browned. It must be noted here that the oil should be spread as wide as possible or fried in batches to avoid turning over midway. When the chicken feet are put into the pot, cover the lid; put one or two bay leaves and star anise in the water, and add the freshly fried chicken Soak the claws for three to four hours; add a little Sichuan peppercorns, appropriate amount of sugar, pepper, and salt to the soaking water and steam for an hour. Then simmer for about fifteen minutes; while the chicken feet are steaming, squeeze some scallion oil; add some gravy with water, light soy sauce, dark soy sauce, oyster sauce, sugar, and salt and set aside; pour the steamed chicken feet with scallion oil , mix the gravy, chicken essence, sesame oil, garlic granules, and dried chili shreds, steam for 10 minutes, and simmer for 5 minutes.