1. Prepare the purlin and chicken feet.
2. Soak the dried purslane for hair, cut the nails of the chicken feet, and cut them in half. Prepare star anise, cinnamon, dried chili, ginger, and garlic.
3. Start the pot, blanch the chicken feet in a pot under cold water
4. Cook for 2 minutes
5. Clean the scum with cold water
6. Cut dried chili into sections, cut ginger into slices, whole garlic, prepare a few rock candy
7. Start the pot and cook oil, low heat, add rock sugar and boil the sugar color
8. Sugar turns yellowish, chicken feet
9. Stir fry and color
10. Add the chili and ginger and stir fry evenly.
11. Shovel the chicken feet to one side, dry the purslane and stir fry to get a fragrance (the soaked purslane drains the water)
12. Stir-fry purslane and chicken feet evenly, add dark soy sauce to color, add salt, oyster sauce, and cooking wine to taste
13. Add appropriate amount of water and garlic, transfer to a pressure cooker and press for 5 minutes, finally add chicken essence and pepper, mix well and set aside
14. Take out the pan and serve.
15. Alright π.
16. π.
Tips:Chicken feet must be blanched in a pot with cold water to make chicken feet tough.
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