1. The main ingredients are chicken feet and hot pot rice cakes.
2. Wash the chicken paws and cut off your nails.
3. Treat clean chicken paws and blanch them in a pot under cold water. Add the spring onion, ginger slices, and cooking wine to remove the fishy paws. The blanching time can be a little longer. After the water is boiled, the froth can be boiled for about 5 minutes. After blanching, remove the chicken feet to control the moisture.
4. When cooking chicken feet, prepare 3 teaspoons of Korean hot sauce, 3 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon fine chili powder, 1 teaspoon ketchup, 1 teaspoon sugar, 1 teaspoon cooking wine, and appropriate water.
5. Put a little cooking oil in the pot, add minced garlic and saute until fragrant.
6. Then pour in the chicken feet and stir fry for a while, pour in the adjusted sauce in step (4) and stir fry for color.
7. Stir-fry and color, add warm water to cover the chicken feet and simmer for about 30 minutes.
8. Simmer for about 30 minutes until the chicken feet are soft and rotten. Add the rice cake and cook for about five minutes. The rice cake is soft and waxy.
9. After the nian gao is soft and waxy, heat up the juice, thicken the soup, sprinkle with green onion and white sesame seeds, and make a hot, soft, spicy chicken feet that melts in your mouth.
10. The chicken feet are soft and glutinous, and the rice cakes are Q bombs.
11. The finished product!
