Rice cooker baked chicken feet

Overview

The chicken feet baked in the rice cooker are soft and delicious, and it's super easy to complete with just one click.

Chop off the fingertips of the chicken feet and chop them into two sections.
Pour into cold water, add two spoons of cooking wine, blanch the green onion segments and ginger slices, boil the water for two minutes, remove, wash and set aside.
Add a little oil to the rice cooker and place a layer of green onions and ginger slices at the bottom of the pot.
Place the chicken feet inside.
Add dry seasoning.
Add refined salt, fresh soy sauce, dark soy sauce, and soybean paste.
Got half a bottle of beer.
When the rice cooker presses the cooking button, it trips for about half an hour and then simmers for ten minutes.
The softness is just right, and the aroma is rich and satisfying.
Finished product picture.