1. Chop the chicken feet in half and cut off the claws. I was lazy and didn't cut it, and I started to stick my mouth after eating...
2. Put chicken feet in a pot under cold water, throw a few slices of ginger, and blanch it in water.
3. After the water boils, cook for about 10 minutes.
4. Rinse well.
5. Let the water dry.
6. Cut a few more slices of ginger.
7. Take a bowl and put a piece of red fermented bean curd.
8. Mash it with a spoon, add an appropriate amount of water, and stir well.
9. Pour an appropriate amount of oil into the pot, add sliced ginger and chicken feet, and burst. Note that chicken feet can easily stick to the pan. Use a spatula to grill it from time to time.
10. Pour the fermented bean curd water, and add some water, so that the chicken feet are covered. Add some salt and light soy sauce. Be careful not to over-salt. Cover the pot and simmer for 5-10 minutes over medium-low heat.
11. Wash a few green onions and cut into sections.
12. The chicken feet are almost simmered, open the lid to collect the juice.
13. Sprinkle the green onion at the end, it doesn't matter if there is none.
Tips:1. It is best to cut off the claws of the chicken feet. The result of my laziness is that I have to pay attention to the claws and mouth when I chew.
2. Blanch the water and cook for about 10 minutes, rinse with cold water, the chicken feet will be more resilient. It has been cooked for too long, and it is not chewy, and the cooking time is short, and it will not chew badly.
3. The fermented bean curd is salty, add salt and light soy sauce at the back, not too salty.
