1. The chicken feet bought back are cleaned.
2. Cut off the tips of the chicken feet.
3. Cut the chicken feet into two sections.
4. The ginger is cleaned and then patted flat.
5. Boil water in a pot, and put the processed chicken feet and ginger down to boil blood stains.
6. Pour out the chicken feet to clean the blood.
7. Put water in the pot again, put the cleaned chicken feet down and boil until half of the original water is left, then add salt and chicken essence to taste. (The rest is the essence)
8. Prepare a small filter pocket.
9. Strain the cooked chicken feet soup.
10. I divide the filtered chicken feet soup into two halves, one with some light soy sauce for coloring, and the other with the original color. After the chicken feet soup is cold, put it in the refrigerator and freeze it overnight.
11. The frozen chicken feet soup was taken out of the refrigerator, and after a night of snow storage, it finally solidified. This is "Phoenix Claw Jelly".
12. Freeze chicken feet into small pieces.
13. Prepare seasonings: sesame oil, light soy sauce, Laoganma chili sauce, vinegar.
14. Prepare chopped coriander.
15. Pour the seasoning and coriander on the cut chicken feet and serve.
Tips:When cooking chicken feet, be sure to boil the remaining water to half. If there is too much soup left, it will be difficult to solidify. This makes chicken feet jelly impossible. In addition, it is especially suitable for eating in summer, and there is no need to make jelly. It is easier to make than jelly and has a beauty.
In addition, the taste can be freely displayed, and you can eat it anyway.
