1. Wash the chicken feet and remove the cocoon skin from the toenails and soles
2. Boil water in a pot, add cooking wine, and scald the chicken feet, scald them, and drain them. Change the water to the boil again, add the bittern (household bittern package), because the new bittern tastes light, I also added old ginger and Chinese pepper, dried chili, star anise, sanna, grass fruit, fennel, cinnamon, red kog , Cloves, etc., add two tablespoons of salt, and add the chicken feet.
3. Boil water in a pot, add cooking wine, and scald the chicken feet, scald them, and drain them. Change the water to the boil again, add the bittern (household bittern package), because the new bittern tastes light, I also added old ginger and Chinese pepper, dried chili, star anise, sanna, grass fruit, fennel, cinnamon, red kog , Cloves, etc., add rock sugar, two tablespoons of salt, green onions, and add chicken feet.
4. Stew on low heat for 40 minutes, turn off the heat and simmer for two or three hours, wait for the soup to cool and remove, and serve on a serving plate.
Tips:The brine can be all ready-made in-house brine packs, or you can make your own according to taste. Generally, dishes marinated in old brine will be more flavorful.
