Cut off the chicken nails, cook in cold water, and add the ginger and shallots to cook together.
Heat the wok hot oil, pour in the garlic (a little more), pour it into the chicken feet and stir fry. Pour two tablespoons of chili sauce, two tablespoons of tomato sauce (like a little more sweet and sour), soy sauce, salt, and continue to stir fry.
After sauteing, pour the chicken feet into the pressure cooker. Sprinkle the millet pepper on the chicken feet and press for 15 minutes. Add a little water because the pressure cooker will have steam water. While pressing the chicken feet, put the onions in the pot that has just been fried chicken feet and stir fry slightly. Put it in the plate and lay it out.
The chicken feet are pressed well and sprinkle with sesame seeds before going abroad. Pour into the onion plate. Live!
Salt should be placed according to the amount of chicken feet, because hot sauce and ketchup are not too salty.