Step 2: Clean the chicken feet, remove the residual dry skin on them, and then chop them off.
Step 3: Chop the chicken feet into small pieces, as shown in the figure. Next, soak the chicken feet in water for 30 minutes.
Step 4: Pour a proper amount of water into the pot, put the chicken feet into the pot, then add 1 spoon of cooking wine and a few slices of ginger, skim off the floating foam after boiling over high fire, and cook for about 10 minute until you can pierce the chicken feet with chopsticks.
Step 5: Take out the cooked chicken feet and rinse them with water several times until there is no oil on the surface of the chicken feet.
Step 6: Take a large bowl and add minced garlic, Jiang Mo, small red pepper and chopped coriander in turn, as shown in the figure.
Step 7: Add 2 tablespoons sugar, 1 tablespoon salt, 3 tablespoons soy sauce, 3 tablespoons white vinegar and half a bowl of cold boiled water into the bowl and mix well. At this time, you can taste it to see if the salinity and acidity are in line with your taste. If it doesn't fit, you can add a little corresponding seasoning.
Step 8: Pour the whole bowl of juice into the chicken feet and mix well. Next, cover it with plastic wrap and put it in the refrigerator for one day and one night. Take it out and turn it over a few times.
Step 9: After soaking, start.
Say a few more words
1, that bowl of juice is the key to making this chicken feet. When you make juice, you must taste it. In addition, the amount of bowl juice is more than chicken feet.
Jiang Mo in the juice, not too much, put a little less to get rid of the fishy smell and fragrance.
This chicken feet must be soaked for a long time to be delicious. In the process of soaking, turn it over several times, so that the taste is even.