500g imported chicken feet, corianders, ginkgo nuts, cinnamon, anise, prickly ash, pepper, ginger, salt, sugar, gourmet powder, sorghum wine

RECIPE

1. Scald the chicken feet in boiling water, then braise them in another pot for 5-6 minutes, soak them in cold water to cool down.
2. Braise the corianders, ginkgo nuts, cinnamon, anise, prickly ash, pepper to boiling, then boil them in another pot for 6-7 minutes, take out the spices and put in salt, sugar, gourmet powder, sorghum wine, when the soup is cool, put in the chicken feet. Take them out after a 48-hour submersion, place them in a dish