Cooking Steps

1. 

   Step1:The chicken claws are blanched in cold water in advance. After the froth is boiled, they are fished out.

2. 

   Step2:Put it in a pressure cooker. Add 1 tablespoon cooking wine, 1 teaspoon old soy sauce, 1 tablespoon sweet pasta sauce. Then put in the leaves, pepper, star anise and cinnamon. Add some hot water. Heat to steam and turn to medium low heat. Simmer for 15 minutes. If you like the soft and rotten taste, you can cook for 58 minutes more.

3. 

   Step3:When stewing chicken feet, let's deal with the other side dishes. Cut the crabs. Cut potatoes into hobs. Slice lotus root.

4. 

   Step4:Prepare a frying pan. Add a little more oil than usual. Heat up and fry potatoes, lotus root and Chiba tofu. Fry until the surface is slightly yellow and charred.

5. 

   Step5:Then you can start to stir fry. Pour oil into the wok and heat it up. Put in the minced onion, ginger, garlic and millet pepper and stir fry until fragrant. Then put in the bottom of the wok and stir fry the red oil.

6. 

   Step6:Put the prawns and crabmeat together and stir well. Add the prepared side dishes and rice cakes. Stir in 2 tablespoons oyster sauce to improve the freshness. If the hot pot bottom has enough flavor, you can omit oyster sauce.

7. 

   Step7:Pour in warm water and the side dishes. When the soup is boiled, add the stewed chicken feet. If you think the soup is less, you can put some stewed chicken feet soup in. It tastes better.

8. 

   Step8:Stir fry evenly, then turn on the fire to collect the juice. It's almost done. Add some parsley leaves to extract the fragrance, and you'll be out of the pot.