1. Duck feet, chicken legs, chicken feet, chicken wings are washed and added with cooking wine, white vinegar, salt and a little bit of brine. Cooked until half cooked
2. Add salt, light soy sauce, peanut butter. Marinate for a few hours to prepare all the ingredients
3. Potatoes diced, peeled and diced lotus root
4. Heat up the oil to marinate the chicken feet. When the duck feet and chicken wings are cooked thoroughly in the pan, they must be fried dry, because this is a dry pan, not braised. Start the pot and set aside
5. Pour the remaining oil into the lotus root and potatoes. Fried. Because this vegetable dish is placed directly on the plate and will not be cooked again, it must be cooked.
6. Pour another oil into all the spices and saute.
7. Pour the Laoganma flavored tempeh and stir fry the ingredients.
8. Pour in the fried chicken feet, coat the duck feet and chicken wings evenly with the seasoning and simmer for a while. This should be kept on stirring throughout the whole process with high fire.
9. Put the cooked vegetables on the plate. Shovel the chicken feet, duck feet, and chicken wings on top of the fragrant dry pan to get out of the pan.
