1. Soak and wash chicken feet; cut off chicken nails; put the washed chicken feet in a pot, and pour water that can cover the chicken feet
2. Bring to a boil, skim off the foam; add ginger slices, cinnamon bark, ginger, bay leaves, star anise; add appropriate amount of salt (a little heavier, not easy to taste)
3. Pour about 10ml of Huadiao wine (cooking wine); add a little sugar to enhance the flavor (if you don’t like it, you can omit it); open the lid and cook on low heat for about 40 minutes (must be low heat, the chicken feet will be easy to crack and the appearance will be affected. ) Cooked chicken feet, do not remove it, turn off the heat, and soak for a good taste
4. Take an iron wok and place a large tin foil on the bottom of the pot; put brown sugar, rice, and black tea on top (the ratio of brown sugar is the largest, the others are equal); mix the ingredients
5. Put the steaming grate on the support (the best with large holes); place the chicken feet that have been dried out on the steaming grate one by one, leaving a gap in the middle (too crowded, easy to uneven color); cover, Turn on the fire and cook for about 3 minutes (if the rim of the pot is firm, wrap it with a damp cloth, so that the smoky smell comes out from the edge, smell the smell, and there is a strong coke aroma) Turn off the heat, do not open the lid in a hurry, and simmer for another 10 minutes. The smoke is completely gone, open the lid
6. If you use the above method, where there are no holes in the steaming grate, it is easy to cause uneven coloring. It is recommended to put chopsticks in the steaming grate to support, so that there is a gap between the chicken feet and the steaming grate, and the smoke can fill the chicken; After the claws are smoked, take them out and brush the surface with sesame oil; cool the chicken claws in a basin, and then take them out and pack them into a bag.
