Materials: chicken feet 8- 10, 4 prawns with knife forehead, potatoes 1.

Accessories: 5 cloves of garlic, appropriate amount of ginger, bean paste 1 spoon, rice washing water 1 bowl, secret seasoning 1 bowl, 50g of butter and 2 spoons of cooking wine.

1. Wash the chicken feet, cut off the nails with kitchen scissors, put the chicken feet, cooking wine and ginger slices in a pot and blanch them with cold water to make them bleed.

2. Soften the butter at room temperature for a while, remove the shrimp line in the second quarter of prawns, marinate the ginger slices with cooking wine for a while, and set aside others.

3, a spoonful of oyster sauce, a spoonful of soy sauce, a spoonful of honey, a spoonful of cooking wine, two spoonfuls of water, and a bowl of water starch.

4. Melt butter on low heat, add prawns and stir-fry shrimp oil. You can press it with a shovel, add half a spoonful of bean paste, garlic and ginger, and add cooked chicken feet to stir fry a few times.

5. Add rice soup without chicken feet. After the fire is boiled, put it in a casserole, add secret seasoning, turn to medium heat, stew for 40 minutes, stew until boneless and soft, add potato pieces and prawns, sprinkle a little water starch, and collect juice on high fire.