Chicken Feet Stew (with Crab, Ribs, and Shrimp)

Break the chicken feet apart, and cut the chicken wings before soaking them in cold water to remove blood. You can change the water during soaking; soak them for as long as you are preparing the ingredients.

I also prepared beef, which is cut and soaked in cold water.

Since I wouldn't use this much oil at home, I added 200 grams of vegetable oil and 100 grams of lard, heating it to 130°C before slowly frying the ingredients for the oil.

You can gently stir it; while making the oil, we can prepare the second part of the sauce.

Fry until caramel colored, then remove the ingredients and collect the oil into a bowl.

Place the necessary ingredients for the oil into a bowl. I ran out of yellow wine, so I substituted with cooking wine. Stir it together.

Add 200 grams of water to the pot and the sauce. Cook on medium-low heat until boiling.

Boil for an additional one or two minutes, then it's ready to serve. Stir before use.

After blanching the meat, remove it and place it into a pressure cooker.

Add 20 grams each of scallion and ginger, along with cumin, star anise, cinnamon, bay leaves, salt, dark soy sauce, and the previously prepared sauce. I added more sauce since I used a lot of ingredients.

Add water until the meat is submerged, then simmer under pressure for 10 to 15 minutes.

Remove the meat and place it into a bowl. Discard everything else.

Use 400 grams of broth; I simply used half a concentrated soup cube mixed with water.

Prepare the side ingredients along with scallions, ginger, and garlic.

Heat 100 grams of the oil and stir-fry the scallion, ginger, and garlic until fragrant.

Add doubanjiang. If you like it spicy, feel free to add some chili peppers; I skipped them as I don't eat spicy food.

Add the broth and bring it to a boil.

Add in the side ingredients and cook until done.

Remove the ingredients and place them in a bowl as a base.

Add the meat back into the pot and simmer on low heat for 8 minutes, stirring occasionally to reduce the sauce.

Once done, serve the meat in a bowl.

Since I had a lot of ingredients, I only used half this time. The remaining can be cooked in another batch.