1. Wash chicken feet and cut off your nails
2. Boil Luo Han Guo, star anise and rock sugar in a large soup bowl and boil it on low heat for ten minutes. After the aroma comes out, let it cool.
3. Add the ginger cooking wine and flying water to the processed chicken feet and cook for about 8-10 minutes.
4. Rinse the cooked chicken feet with clean water 3-4 times to remove the foam, and soak in ice water for 3-4 hours.
5. Add the cold marinated water to the prepared old vinegar, soy sauce and millet spicy, and put the chicken feet soaked in ice water into it. It is advisable that the water has been soaked in the chicken feet.
6. Put it in the refrigerator, soak for more than 12 hours every other night, and then turn it over halfway to taste. When eating, you can add coriander according to personal preference.
Tips:1. Chicken feet, nails, and ginger cooking wine are all to remove fishy.
2. Soaking in ice water is to increase the crispy taste.
3. It is better to add rock sugar to the marinade water to taste sweeter, because vinegar should be added afterwards.
4. Designated to use Chubang soy sauce, which not only has the saltiness of light soy sauce, but also makes it more colorful than ordinary light soy sauce. If you don't believe me, you can compare it with other soy sauce.
