Cooking Steps

1. 

   Step1:Pour in warm water in the basin. Stir in 1 teaspoon white sugar and mix well. Rinse the dried mushrooms with water and soak them in the basin. Cut 3 pieces of ginger. Wash the shallots and remove them. Pull them into 2 green knots. Pat the shallots and prepare for use. Dice the ham and prepare for us

2. 

   Step2:Add some water to the prickly ash and boil it. Pour it into a large bowl and cool it. Add the chopped green onion, 1 piece of ginger and 1 teaspoon of cooking wine. Rinse the chicken feet and soak them for 23 hours

3. 

   Step3:Reprocess the soaked chicken feet - cut off the toenails, tear off the yellow cocoon skin on the core of the feet, sit in the pot with water, put in 1 piece of ginger, 1 piece of scallion knot and 1 small spoon of cooking wine. After the water is boiled, put the chicken feet in the pot and scald them. After pulling out, rinse the foam with water

4. 

   Step4:Precipitate and filter the mushroom water, and then pour it into the casserole. Fill the casserole with enough water. Put the chicken feet into the casserole. After the fire is boiled, remove the floating foam on the surface of the soup again. Put in 1 piece of ham, ginger and 1 piece of green onion. After the fire is boiled, turn to the small fire pot

5. 

   Step5:After half an hour's restriction in chicken claw pot, pour mushrooms and medlar into the pot. Take out the green onion knot and throw it away. Mix the materials in the pot gently and then continue to stew

6. 

   Step6:When the chicken feet are soft, waxy and crisp but not rotten (about another half an hour), put some refined salt and a little pepper into the pot to taste. Pour a little sesame oil into the pot before serving.