Spicy and Strange Flavor Chicken Feet

Trim the nails off the chicken feet and cut them in half. Wash off the blood thoroughly.

Put the chicken feet into cold water and blanch them, boiling until blood foam and scum appear, then simply skim them off.

In another pot, add boiling water, ginger, green onions, and cooking wine, then add the chicken feet and cook until soft before taking them out (cover and cook for 0.5-1 hour), then drain.

When stewing chicken feet, prepare onions, sliced garlic, and dried chili peppers (if you like it spicy, also cut some bird's eye chilies). For the sauce: prepare a small amount of vinegar and white sugar in a 1:1 ratio by volume, add an appropriate amount of soy sauce, mix well, and add about 2–3 times the amount of cold boiled water, and set aside.

Heat oil in a hot pan, add onions, sliced garlic, dried chili peppers, Sichuan peppercorns, and small chili peppers to sauté until fragrant, then add the chicken feet to stir-fry briefly in the oil. Add the prepared seasoning sauce and stir evenly (mix it before pouring, as the sugar will settle at the bottom), and after the sauce is reduced, add chili powder, Sichuan pepper powder, and chicken essence to taste, then remove from the pan (add a bit of salt if the taste is not enough).