Vinegar chicken feet steps: 1, 2 kg chicken feet, please chop your toes, cut them in half and wash them for later use. Slice ginger for later use.

2, this vinegar chicken feet, with vinegar, soy sauce, sugar water,1:1:1:1. I used Haitian soy sauce, Shanxi mature vinegar and yellow rock sugar. The size of the bowl is the bowl on the right. I made 2 Jin chicken feet this time, so I used 2 bowls of soy sauce, 2 bowls of aged vinegar and 2 bowls of sugar water.

3. Mix the three seasonings and put them in a small pot to boil until the water boils and the rock sugar melts. Let it cool for use.

4. Put chicken feet and ginger slices together and cook in a large pot. After boiling, remove the blood foam with a colander. Cook chicken feet on high heat 10 minute, and then on low heat for 20 minutes.

5. After the chicken feet are cooked, rinse them with flowing purified water until all the chicken feet turn white and cool. This will make the skin of chicken feet brittle.

6. Finally, the chicken feet are cold and the soup is cold. After mixing, they are sealed and put in the refrigerator for 24 hours before eating.

Chicken feet, also known as chicken feet, chicken feet and chicken feet, are chicken feet with 4 fingers and can be eaten. In the recipes of gourmets, chicken feet are not called chicken feet, but chicken feet.