Glutinous and spicy chicken feet

Cooking Instructions

1. Cut off the nails and chop them in half.

   

2. Add cold water, pour in an appropriate amount of cooking wine, boil and remove the chicken feet.

   

3. Put about 10ml of oil in the pot, stir-fry the chicken feet until the surface is slightly golden, and then add ginger, garlic and peppercorns to fry until fragrant

   

4. Add Pixian bean paste, stir-fry the red oil over low heat, pour in sugar, light soy sauce, dark soy sauce and hot water.

   

5. Cover the pot and stew the chicken feet until soft and glutinous (about half an hour), turn the pot on high heat to reduce the juice, and put in the millet spicy before leaving the pot.