1. Wash the chicken feet and chicken necks, and boil with hot water and ginger.
2. The main ingredient of the sauced chicken is ginger. You can also add some fennel and atractylodes to improve the fragrance and remove the fishy.
3. Stir-fry sugar, add oil and sugar, and stir-fry. I was not very successful.
4. Dissolve the sugar, add foam to the cooked chicken neck and chicken feet, add ginger and stir-fry until red. My time is short, and I added a little old school coloring.
5. Add fennel and atractylodes macrocephala after sautéing the color, heat water, boil for 15 minutes, stop the fire, add salt, and let it sit for at least two hours. You can eat it out of the pot!
6. If you like spicy food, add some chili while cooking.
