1. Use scissors to cut off the chicken toe nails and wash them. Put water in a pot and add a spoon of salt to a boil. Pour the chicken feet to blanch for about 2 minutes.
2. Rinse with cold water and drain.
3. Put the washed shallots to the stalks in the casserole.
4. Pour the light soy sauce, dark soy sauce, cooking wine, oil, rock sugar, chicken powder, a little salt, and a small bowl of water.
5. Put down the blanched chicken feet one by one.
6. Use chopsticks to arrange them evenly. Just half soak the chicken feet in the broth.
7. Cover the lid, turn to a low heat and simmer for about 10 minutes after boiling on high heat. Open the lid and use chopsticks to turn the chicken feet over and continue to simmer for 10 minutes.
8. Once it is served, the remaining soup is poured on it and it can be started.
Tips:To cook at home, you must cut off the nails of the chicken feet before cooking, which will increase your appetite in addition to hygiene. You can also put a few slices of ginger when the chicken feet are blanched, because the ginger at home just ran out so I didn't put it. You can also blanch a piece of tangerine peel together.
