Spicy braised chicken feet and wings

Overview

The eggs are boiled in an egg cooker, braised with the main ingredients, and served as a side dish with wine. It’s delicious!

I made the leftover braised soup last time, filtered it and put it in the refrigerator for storage.
Cut off the tips of the chicken feet and wash them together with the chicken wings.
Score two cuts on the back of the chicken wings to facilitate flavoring.
Boil the hard-boiled eggs with a bear egg cooker and prepare them. Peel and wash the lotus roots.
Prepare the spices (just choose the ones you commonly use at home) and soak them in water for twenty minutes.
Onions, ginger and garlic are ready.
Slice lotus root.
Pour water into the pot and bring to a boil, add chicken wings and feet, add onion and ginger slices and cooking wine to remove the fishy smell and bring to a boil.
Remove, wash and drain.
Put the old soup into the casserole, add water as appropriate, put the spices in and bring to a boil.
Put in the onion, ginger and garlic.
Add the hard-boiled eggs and cook over low heat for twenty minutes.
Slightly colored.
At this time put the chicken wings and feet.
Put the lotus root slices in as well.
Stew over low heat for half an hour. At this time, you can quickly taste it. Add whatever is less. If the color is light, add dark soy sauce. If the saltiness is not enough, add some salt.
Turn off the heat and continue to simmer for an hour or two. It is better to eat after the flavor is absorbed.
Finished product picture!
Finished product picture!
Finished product picture!
Finished product picture!
Finished product picture!