1. Take out 1 bowl of pickle water from the pickle jar, and take out some pickled peppers, ginger and garlic according to your personal taste.
2. Put chicken feet, shallots, ginger slices, fragrant leaves, star anise, cinnamon, a tablespoon of salt and cooking wine into the pot, and add boiling water that can't cover all the raw materials.
3. After boiling, cook 15-20 minutes until the chicken feet are cut off, take them out and soak them in pure water mixed with ice cubes. After the chicken feet are completely cool, chop off the nails and cut them into small pieces, then rinse them with purified water several times to drain the water.
4. Put the chicken feet in a fresh-keeping bag, pour in kimchi water, add some salt to taste, and add a little white vinegar if you like sour taste. Squeeze the air out of the bag and seal it in the refrigerator for at least 8 hours.
skill
1. The utensils for taking kimchi water should be clean and oil-free.
2. Shorten the cooking time slightly if you like crispy, and cook for a while if you like softer, but you won't chew your head if you cook for too long.
3. Kimchi water itself is not salty enough. You need to add a little salt to taste the chicken feet. You can try it first. It feels a little salty.
4. Squeeze out the air, put it in a fresh-keeping bag and seal it, so that the chicken feet can fully contact the marinade, saving valuable old water. Turn it over several times during refrigeration to make the taste more uniform.