Boneless Chicken Feet
1.
Wash the chicken feet in advance, add some cooking wine, and soak in cold water. In a pot of cold water, cut two slices of ginger and bring to a boil over high heat.
2.
After the water has boiled, turn off the heat, cover the lid, and simmer for about 10 to 15 minutes. After it is cooked, remove it, rinse with cold water immediately, and then run into ice water. If the water is not cold, you can change the water halfway.
3.
After the chicken paw has cooled down, it can be deboned. The specific method is because it is not convenient to shoot. There are many tutorials on the Internet that you can follow. It is not difficult.
4.
The vermicelli is blanched in boiling water, so don’t cook it too soft as a cold dish, because it has a bad taste
5.
Put the fans at the bottom and place the chicken paws on top.
6.
Mash the garlic into a puree, and pour half of it on the surface with the chopped green onion.
7.
Seasoning sauce, a spoonful of June fresh soy sauce, a little salt and a little sugar, and a little white pepper floating on it, which can be ignored. Add some cold water, because the vermicelli will absorb the soup, so more water to dilute.
8.
Pour the sauce on the chicken paws, then heat a little bit of hot oil in the pot, add a spoonful of chopped pepper, the remaining half of the garlic, sauté fragrant, then pour it together, and finally pour some sesame oil and pepper oil to enhance the flavor That's it.
9.
Just stir it when you eat it. It’s best to put it on when it’s just made to taste better.
Tips:
1. Don't cook the chicken paws too hard.
2. Be sure to rinse with water immediately, soak in ice water to make it crispy. 3. Be patient, master the skills quickly.
3. You can use steamed fish soy sauce but do not use soy sauce to make cold dishes.
