1
Wash chicken feet, remove nails, cut them, first split them in two, and then split the fingered side in two. The whole bubble is hard to taste.
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2
Bitter, ginger, pickled pepper, salt, sugar and vinegar, mix, one teaspoon of salt, two teaspoons of sugar and one tablespoon of vinegar. Both balsamic vinegar and mature vinegar will do.
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three
Boil the gravy, pour the chicken feet, pour a tablespoon of cooking wine and a teaspoon of salt into the water, and cook for ten to twelve minutes. I cooked it for ten minutes and it was crisp.
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four
After cold water washing, change the water frequently and soak for two hours. Afraid of trouble, change it every half hour, or turn down the water.
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five
Sun-dried chicken feet, soaked in the prepared juice, can be eaten for more than five hours. But the longer it takes, the hotter it gets.