1. Slice ginger, cut chicken feet and nails into 2 halves.
2. Boil the white wine and chicken feet in a pot of water, remove and rinse for later use.
3. Stir fragrant ginger slices with oil in a hot pan.
4. Add the chicken feet and continue to stir-fry (be careful to deep-fry until deep).
5. When the chicken feet are burnt and the tiger skin is burnt, add all the spices and stir fry until fragrant. Add white sugar, stir fry with braised soy sauce, add beer and bring to a boil.
6. Put it into the pressure cooker and let it go to the atmosphere for 5 minutes, remove the air cap head, quickly decompress, and be careful of hot hands.
7. Continue to heat up the stove to collect the juice, and use a spoon or chopsticks to keep mixing the soup.
8. Serve the thick soup on the plate!
Tips:Both numbness and spiciness are suitable for their own taste.