how to carve chicken feet (chicken feet)?

2 Jin of chicken feet are washed, nails are removed, cut in half, and beer is started (it can make chicken feet fishy and crisp). Method of drinking water: use a big plate, put the chicken feet into it and fill it with water, then turn on the tap and the minimum water will drip all the way to the chicken feet, which takes more than half an hour.

after drinking water, start preparing for flying water. Wash the ginger and onion, pat the ginger into pieces, put it into the pot together with the chicken feet, put a little salt, fire it with cold water, boil it, (watch the fire, it is easy to bubble everywhere) cook it for another 5 minutes, poke the chicken feet with chopsticks, and drain the pot when cooked.

after draining, rinse the chicken feet with cold water until the grease is completely washed, and the chicken feet are cooled. Drain again, rinse them with cold boiled water, add ice cubes and set aside for later use to prepare carved juice.

Blend the carved juice: 1 bottle of carved wine (it will be more fragrant if you can buy it), 2 tablespoons of sugar, 1 bowl of soy sauce, 1 bottle of cola and a little salt, and stir until the salt and sugar are basically melted. (The juice is directly packed in a fresh-keeping box, so it can be put directly into the refrigerator later.)

After the chicken feet are chilled for a few minutes, they can be drained. After draining, pour a little white vinegar into the chicken feet, toss them or mix them evenly.

Then put the chicken feet into the carved juice you just mixed. Try the taste of the juice. If it is not enough, add some salt or sugar to see what you need. (The juice prepared above is enough to soak 2 Jin of chicken feet, and the chicken feet must be soaked in the juice to taste.)

Finally, put the whole box of chicken feet in the refrigerator and eat it overnight the next day.

I forgot to take a photo, so make it up later.