1. Remove the nails of the chicken feet and the chicken neck as much as possible to remove the surrounding yellow fat, wash and set aside
2. Put the green onions into the pot and blanch them to remove the blood and set aside.
3. Put oil in a wok, add sugar and simmer until golden brown
4. Stir-fry chicken neck and chicken feet to change color, add salt and soy sauce, add more water than chicken feet, add ginger, aniseed, dried tangerine peel
5. Simmer on medium heat for 10 minutes, turn to low heat and simmer until the color changes and the juice is ready
6. Put the prepared sauce into a casserole, and the delicious appetizers will be old sisters to toast.
