1. Prepare chicken claws.
2. Use kitchen scissors to cut off the nails of the chicken feet and clean them for later use.
3. Start the pot, add an appropriate amount of cold water, add the cold water to the chicken feet blanching water, add green onions and ginger, and an appropriate amount of cooking wine to remove the fishy.
4. When the water is boiled, skim off the foam and cook for 1-2 minutes.
5. Prepare the sauce, appropriate amount of green onion, ginger and garlic, a short piece of cinnamon, 3-5 pieces of bay leaf, two each of star anise, grass fruit, and amomum, 3 pieces of baikou, 3 pieces of Shannai, and a pinch of Chinese pepper.
6. Put the marinated materials other than onion, ginger and garlic in a small bag.
7. Raise the pot, add enough water, add chicken feet and gravy.
8. Add the right amount of dark soy sauce and light soy sauce and bring to a boil on high heat.
9. Cover with a small stew and cook for more than 2 hours.
10. Collect the juice over the fire.
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