1. 650 grams of chicken feet are cleaned.
2. Remove the nails from the cleaned chicken feet and chop them apart from the middle. (You can also operate the whole chicken feet without chopping it apart).
3. Put enough water in the pot, add chicken feet, add sliced ginger and spring onion, cooking wine, cook on medium heat and simmer for three or two minutes. (The fire is easy to boil the chicken skin to bloom).
4. Take out the moisture on the dry surface and brush a layer of honey vinegar water (honey and white vinegar 1:1.5) to dry the epidermis again.
5. Put enough oil in the pan, add 50% to 60% of the oil to the dried chicken feet and fry it (the chicken feet will burst when the pan is in the pan, so you need to cover it with a pan to avoid scalding. You need to turn the chicken feet in time after the pan. Avoid sticking the pot, cover it with a lid when turning it to avoid burns).
6. Fry until the chicken feet are dry and yellow. After removing it, quickly put it into ice water and soak it for three or four hours (I fry it at night and soak it overnight).
7. Chicken feet soaked overnight.
8. Seasoning: bean paste, green onion ginger, cinnamon, star anise, bay leaf, angelica, dried chili, etc.
9. Put oil in the pot, add spices (star anise, cinnamon, bay leaf, dried chili) and sauté until fragrant, then add watercress.
10. After sautéing the spices, add the chicken feet and stir-fry for a while.
11. Add appropriate amount of salt, pepper, light soy sauce, dark soy sauce, cooking wine, and sugar.
12. Add water with no more ingredients, turn to low heat and simmer for 30 minutes.
13. Stew until the chicken feet are soft and rotten, remove the onion, ginger and other seasonings. Collect the juice over high heat, and then turn off the heat to take out the thick soup.
Tips:When frying chicken feet, be sure to pay attention to safety. You need to cover it with a pan to avoid scalding. Turn the chicken feet in time after the pan to avoid sticking to the pan. Cover with a pan when turning to avoid scalding.
