2. Mix salt, sugar, vinegar, cooking wine, pepper and minced garlic together. I also put a little sweet and sour sauce and ginger powder, and the weight depends on personal hobbies and the weight of chicken feet.
3. Wash the chicken feet, cut off the nails and then change the knife. It is recommended to change one chicken foot to three pieces and the big one to four pieces.
4. Boil the water in a pot, add cooking wine or ginger slices to deodorize it, then put the chicken feet in the pot and cook for about ten minutes.
5, passing water, that is, put it on the faucet and flush it continuously to make it cool until the water washed out is not turbid.
6. Soak the chicken feet in ice water for a while, which is a key step and can make the chicken feet more crisp.
7. Put the processed chicken feet in the sauce, cover them with plastic wrap and marinate them in the refrigerator for more than two hours. Done.