1. Soak the paws for ten minutes, rinse them off, use a pot of cold water + ginger slices
2. After boiling + add cooking wine (to remove fishy) and fire for two minutes. Pick up and add cold water, this is the back paws are boiled soft, you can use food scissors to cut off the chicken nails (no effort)
3. Material preparation
4. Stir-fried sugar color, I don’t like soy sauce, so sugar color is used instead of soy sauce.
5. Saute the ingredients and chicken feet together over medium heat for fragrant. After frying, add warm water, boil and transfer to a sand pot for half an hour to collect the juice
6. Happy braising for half an hour. Add some sorghum wine, Xiangha
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