Recipe of Korean Spicy Stir-fried Potatoes and Chicken Feet

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  1. Cut the green onions into sections, slice the ginger, cut the garlic cloves with a knife, peel the potatoes and cut them into strips for later use~

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  2. Soak the chicken feet in water, wash them and cut off the nails (Ignore the chicken wings in my basin because I will be making chicken wings during my break tomorrow) ) Hehe~

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  3. Cover the chicken with cold water, add pepper and aniseed Green onion and white ginger slices, half a spoonful of dark soy sauce, a pinch of salt and cooking wine (salt and cooking wine depend on the situation, it’s OK not to add it).Bring to a boil over high heat and then reduce to low heat for 8 to 10 minutes and it will be great.Don't cook it too much.If it's too much, the bones and flesh will separate violently...

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  4. While the chicken feet are cooking, heat up the pan and fry the potato strips until golden brown and set aside

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  5. Da da da ~ the frying is pretty good (actually I added potatoes because I like to eat them myself).What are the side dishes? It all depends on personal preference)

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  6. Boil the chicken feet and cut them into two pieces ( (It’s OK if you don’t chop it)), heat the oil and sauté the garlic cloves, then turn to low heat, add the chicken feet and stir-fry for a minute, add the fried potato strips, then add Korean chili sauce, ketchup, soy sauce, half a spoon of dark soy sauce and white sugar, stir-fry twice, add Cover a bowl of water and bring to a boil over medium heat, then reduce to low heat for 10 minutes.

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  7. Open the lid after 8-10 minutes to check the juice collection., stir-fry properly to avoid burning the bottom.When the juice is almost reduced, you can add white sesame seeds and stir-fry evenly before serving.Hehe~