Steps:

Step 1. The owner who sells chicken feet helps to cut off the toenails and split them into two halves. Clean them at home. If there is any remaining skin, use Scissors scrape or cut away.

Step 2, prepare spices: a small handful (roughly 20 pieces) of Sichuan peppercorns, 1 small section of cinnamon bark, 2 star anise, 3 slices of ginger (no need to peel), 2 shallots tied into knots .

Step 3. Here comes the glutinous rice flour. You can buy it casually in the supermarket.

Step 4: Put the chicken feet into the water: put the onions, ginger and chicken feet in a pot of cold water and bring to a boil over high heat.

Step 5: Pick up the blood and rinse it with cold water.

Step 6: Put the chicken feet, spices, into the pot, add cold water to cover the chicken feet, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes, or until it is as soft and hard as you like.

Step 7. Take it out and rinse it with cold water (ice water can be used if possible, the effect is better). After it is cool, use cold boiled water and rinse it again.

Step 8. Put the cooked and cooled chicken feet into a bowl and pour half a bottle of fermented marinade into it. The marinade is relatively salty, so you can’t use all the marinade.

Step 9. Pour in cold boiled water to cover the chicken feet and stir evenly.

Step 10, seal with plastic wrap and refrigerate for more than 4 hours.

Step 11, it’s delicious with wine or as a snack!

Tips:

1. The chicken feet should not be overcooked, otherwise they will not spring up. Of course, it all depends on your own taste. If you like it softer, cook it longer. 2. The marinade is very salty, so you can mix it with cold water according to your own taste. 3. The purpose of cooking and taking a shower is also to make the chicken feet more elastic. Refrigeration will not only taste better, but also make it more elastic.