Remove the nails from the chicken feet and blanch them out;

Stir-fry until the chicken feet are slightly yellow;

Add onion, ginger, octagonal red pepper and stir-fry until fragrant;

Soy sauce 1: 1, a bowl of rice wine. Boil;

Put salt, thirteen incense, and boil;

Cook for 15 to 20 minutes on medium and small fire and collect the juice on high fire. Put some monosodium glutamate out of the pot to taste.

2, meat foam melon slices

Wash the wax gourd, peel it, cut it into 2mm thick slices, and chop garlic and shallots respectively;

Add a little minced garlic and salt to minced meat and marinate for 5 minutes;

Put the wax gourd slices on a plate and smooth them, spread the marinated minced meat on the wax gourd, put them in a steamer and steam for 8 minutes on medium heat until the wax gourd is cooked;

Drop a few drops of sesame oil and sprinkle with chopped green onion.

3. Mapo eggplant

Clean eggplant, cut into blocks, soak in light salt water for 10 minute, chop chopped green onion and garlic, and mince ginger;

Heat the oil in a hot pan, add the eggplant, fry it slowly until the eggplant is Microsoft, and serve it out;

Pour oil into the pan, add minced garlic and Jiang Mo until fragrant, stir-fry with bean paste and stir-fry red oil;

Stir-fry eggplant, add cooking wine, white sugar, light soy sauce, pour water and stew for a while, add Chili oil and pepper oil, and sprinkle chopped green onion when the soup is dry.