2. Pour cooking wine, cut off the cleaned chicken feet and clean them, then soak them for 2 or 3 hours, and then rub the soaked chicken feet repeatedly.
3. Pay attention to tear off the yellow skin of chicken feet. Generally, it can be easily torn off after soaking, and then pour water into the pot and add onion and ginger.
4. Pour in cooking wine, boil it, put the soaked chicken feet in boiling water, remove the fishy smell after blanching, and then rinse it clean.
5. After everything is processed and prepared, you can start pickling chicken feet. First, pour sesame oil into salted chicken powder and proudly make it into a paste.
6. Add chicken feet, stir well, put them in a fresh-keeping bag and knead them repeatedly, then seal them tightly and put them in the refrigerator for one night.
7. Then spread the tin foil on the bottom of the steamer, then put the pickled chicken feet after the water in the steamer boils, and then cover the pot and steam over high fire.
8. After steaming for about 15 minutes, you can move the tin foil to the baking tray and bake it in an oven preheated to 200 degrees.
9. Bake for about 6 or 7 minutes to make the skin crisp and fragrant.