2. Let's share the practice of "hot and sour boneless chicken feet" today. Friends who like it can collect it first and try it yourself when you have time.
3. Let's begin to introduce the required ingredients:
Chicken feet, lemon, millet spicy, garlic, ginger, onion, cooking wine, soy sauce, balsamic vinegar, oil pepper, sugar.
4. First, cut off the toes of the washed chicken feet, blanch them in the pot, add ginger slices and onion oil cooking wine to remove the fishy smell, boil the pot, skim off the floating foam, cover the pot, and cook them for ten minutes. Garlic is crushed, chopped and put on a plate for later use, and millet is cut into pieces and put on a plate for later use. Cut the lemon into three pieces and remove the seeds. Lemons can remove fishy smell.
When it's time to burn, take out the chicken feet, put them in cold water to cool, and then rinse them with running water several times. Then put it in the refrigerator for 20 minutes, so that it is easier to debone when its colloid solidifies.
6. Take the chicken feet out of the refrigerator, cut them into palms along the bones with scissors, then cut off the tip of each chicken foot, and then peel off the whole chicken feet along the main bones and put them on a plate. Add lemon, millet spicy, minced garlic, a spoonful of sugar, half a spoonful of salt, soy sauce, balsamic vinegar and oil chili pepper to the dish.
7. Then stir well, wrap it in plastic wrap and put it in the refrigerator. Marinate for more than 6 hours. You can eat it when you get to the fashion plate and put some coriander on it.
8. Chicken feet have high nutritional value and are rich in calcium and collagen. Eating more can not only soften blood vessels, but also have cosmetic effects.