There are many ways to make chicken feet, which are delicious, but everyone has different tastes and different methods. I like what suits my taste best. Let's share some methods I often do for you, so that you can choose the one that suits you.

The practice of pickling chicken feet

Take 1000g chicken feet, wash them, cut off toes and cut them in half with a knife. Bring the pot to a boil, add 200 grams of white vinegar, put chicken feet on the fire, simmer for 5 minutes, take them out, put them in a plate and let them cool. Be sure to put white vinegar, so that the chicken feet will not change color and the white vinegar can remove the fishy smell.

Divide 500 grams of pickled peppers into two bags, cut into bags, pour into a fresh-keeping container, add a proper amount of chicken essence, stir well, put it into horn, stir well, seal it with plastic wrap, and put it into the fresh-keeping layer of refrigerator. It can be eaten after 6 hours.

Chicken feet in oyster sauce:

1000g chicken feet, washed, toes cut off, put in boiling water, simmer for 2 minutes, then take out and rinse with cold water.

Put a large bowl of water, 250g oyster sauce, 50g soy sauce, 3 slices of ginger, 1 slice of dried tangerine peel in the pot. Boil chicken feet on high heat for 8 minutes, turn off the fire, cover the pot and stew for 10 minutes.

Roasted chicken feet with salt:

1000g chicken feet, washed, toes cut off, put in boiling water, simmer for two minutes, then take out and rinse with cold water.

Put two bowls of water in the pot, 50g of salted chicken powder, one star anise, a little citronella, 20g of turmeric powder, two pieces of ginger, one piece of dried tangerine peel, one piece of tsaoko, and a proper amount of salt and chicken essence. Turn on and off the fire, simmer for 10 minute, add chicken feet, boil over high fire, turn off the fire for 5 minutes, cover the chicken feet and let them soak for 20 minutes, clip them out with a clip, and put them on a plate to cool. If possible, seal the chicken feet with plastic wrap and put them in the refrigerator for 20 minutes when they are cold. Tastes better. )

Salted chicken feet:

Put three bowls of water in the pot, add two star anises, a small piece of dried tangerine peel, three dried peppers, a little clove, a little cinnamon, a tsaoko, a piece of ginger, a proper amount of soy sauce, soy sauce, salt and chicken essence. Cook on high fire for 20 minutes until the spices are boiling, add chicken feet, cook on low heat, and turn off the heat after 6 minutes.