Cooking Steps

1. 

   Step1:Cut off fingernails with chicken claws. Was

2. 

   Step2:Water in the pot. Put in ginger slices. 1 tbsp white wine. Pour in chicken feet. Boil over high heat

3. 

   Step3:Skim off the froth. Take out the chicken feet. Wash the froth off the feet with warm water

4. 

   Step4:Put chicken feet, marinated bag, dried Hawthorn slice, fennel, dried red pepper, whole scallion, prickly ash, ginger slice, 4 tbsp soy sauce, 0.5 tbsp white spirit, 1 / 3 tbsp white sugar and 4 tbsp salt in the pressure cooker, and then pour in boiled water. Do not pass chicken feet

5. 

   Step5:Turn the steam on and simmer for 30 minutes (well, I like the soft and rotten feeling of instant in the mouth. You can shorten the time of simmering and boiling according to your own preference)

6. 

   Step6:Time's up. Sprinkle with scallion. Open to eat ~ ~ ~ ~ ~ ~ pay homage to the flower master.