Chicken Feet
1.
Use scissors to trim the nails of the chicken feet and divide them into two
2.
Put it in a basin, rinse with water, blanch it, rinse and drain
3.
Add clean water to the pot, add the chicken feet, turn the heat to a low heat and simmer for a few minutes, turn off the heat as soon as it is cooked, don’t braise it
4.
Immediately remove the chicken feet and rinse with cold boiling water and rinse well
5.
Pour the fragrant lees into the container
6.
Soak the chicken feet
7.
Cover the lid and put it in the refrigerator
8.
Can be used in 4 to 5 hours
Tips:
1. The chicken feet should not be too crispy and ready to cook. If they are too crispy, they will be uncomfortable and not crispy, and the taste will not be good;
2. The cooked chicken feet should be taken out immediately and rinsed with cold boiling water, otherwise the finished product will stick;
3. The dipping time must be sufficient, otherwise it will not taste good;
4. The same method can also be used to make glutinous chicken and duck glutinous stomach and tongue.