Chicken Feet in Vinegar
1.
Material drawing
2.
Soak chicken feet in cold water for 30 minutes to remove blood
3.
Boil an appropriate amount of water in a pot, add sliced ginger and chicken feet and cook for 5 minutes
4.
Take the cooked chicken feet out and put them in the prepared ice water to cool the river
5.
Boil the vinegar, yellow rock sugar, and yellow slices, turn to a low heat for 5 minutes
6.
After the vinegar cools down, put the chicken feet in the cold river
7.
You can eat after soaking for about 10 hours. During this period, remember to turn over more to make the chicken feet more flavorful.
Tips:
1. Soak the chicken feet in cold water, so that the blood in the blood vessels in the chicken feet can be soaked out, and there will be no blood foam when they are cooked later;
2. Ice water needs to be prepared in advance. When you are in a hurry, you can put the cold white open in a fresh-keeping bag and put it in the freezer. Do not use raw water to overcool the river to avoid gastrointestinal discomfort;
3. Too cold river makes chicken feet taste crispy and not soft;
4. It can be eaten after soaking for about ten hours, but it will taste better if it is soaked for a longer time!
5. Ginger is delicious, and can be discarded after being over cold.
