Braised chicken feet

Overview

It was my first time to do it. I wanted to do it but thought it would be troublesome, but in the end my appetite defeated my laziness.

Process the chicken feet, minus the nails.
Boil the water, add one spoon each of sugar, white vinegar, and cooking wine, and blanch the chicken feet.
After blanching, pick it up and dry it for later use.
Add oil, add chicken feet, fry until foamy, then soak in ice water (this picture is because the chicken feet will splash oil when fried when they are not dry, so I use the pot cover to cover the frying to avoid scalding myself).
Heat oil in a pot. When the oil is hot, add ginger slices, garlic, Pixian bean paste, black bean paste, scallions, and shiitake mushrooms. Stir-fry until fragrant. Add some thirteen spices and Sichuan peppercorns, then add two tablespoons each of dark soy sauce and light soy sauce, an appropriate amount of salt, and add water. , add the chicken feet soaked in ice water, bring to a boil over high heat, then reduce to low heat and simmer slowly. When the chicken feet are stewed until soft, add potatoes and green beans and continue to stew. When the vegetables are cooked, add some chicken essence, sprinkle some green peppers and spring onions on the surface and serve.
Finished product picture.