Materials/Tools: chicken feet, proper amount of cooking wine, one tablespoon of syrup, proper amount of oil, a small handful of fragrant leaves, several pieces of angelica dahurica, several pieces of star anise, several pieces of fragrant sand, a small handful of fennel, a small handful of dried pepper, a small handful of green pepper, a small piece of scallion, a small piece of ginger, a few pieces of shallots, clear water and warm water.
1, add water to the pot, add cooking wine and syrup, and pour chicken feet.
2. Boiling water on a big fire can reduce the fishy smell of chicken feet during heating by using the volatile characteristics of cooking wine.
3, the syrup is sticky, which can better color the chicken feet. In the process of heating, you will see the chicken feet turn yellow slowly, skim off the floating foam on the side of the pot, remove the chicken feet and rinse them with cold water.
4, lest the chicken feet stick together, then fry the chicken feet, fry the chicken feet until peeling, heat the oil to 50%, pour in the chicken feet, there is water on the chicken feet, and the oil will splash out just after the pot. Cover the pot directly and fry for about three minutes. Fry chicken feet until peeled and golden brown. Remove and control the oil.
5. Pour into the pot and soak in warm water. This step is crucial. Soak the chicken feet in warm water 1 hour to make them absorb water, and the chicken feet will wrinkle slowly, and the chicken skin will be separated from the chicken, which will make them taste better.