Then put cold water into the pot, add ginger and cooking wine and blanch the water.
After boiling, take out the chicken feet, clean them, drain them and set aside.
2. Prepare some ginger and yellow gardenia, slice the ginger and crush the yellow gardenia.
Put a bowl of water into the pot, add the crushed yellow gardenia seeds, and cook over medium heat for 4-5 minutes.
After the time is up, filter the yellow gardenia water and let it cool slightly.
3. Place the drained chicken feet on a plate, pour in the prepared yellow gardenia water, and stir thoroughly to allow the chicken feet to be evenly colored.
This step is mainly to make the chicken feet look better. Yellow gardenia has the effects of clearing heat, removing internal heat and cooling blood.
4. After the chicken feet are colored, drain them so that the color of the chicken feet will not fade easily.
Drain the water, put it on a plate, add ginger, sesame oil, salt-baked chicken powder and a little cooking wine, stir them evenly, and marinate for about 2 hours. The longer the time, the more flavorful it will be.
5. Boil the water in the pot, put the marinated chicken feet in, and steam over high heat for 10 minutes. When the time is up, you can take it out of the pot and a strong fragrance will come out.
(If you want it softer, you can steam it longer.