1. Wash chicken feet and remove nails.
2. Blanch it with water.
3. Add water and ginger shreds to the pot, and add the chicken feet.
4. Add water and ginger shreds to the pot again, and add the chicken feet.
5. Cook for 10 minutes.
6. Fish out, at this time the chicken feet are basically cooked.
7. Add the brine juice and 3 times more water to another pot, and add the chicken feet.
8. Add the brine juice and 3 times more water to another pot, and add the chicken feet.
9. Cook for about 10 minutes.
10. Pour into a large bowl, soak for a few hours before eating.
11. Pour into a large bowl and soak for a few hours.
12. Maybe it's been a little longer to cook or soak, and the marinade is frozen.
13. Heat it up a bit, take out the chicken feet and put it on the plate
14. Heat it up a bit, then remove the chicken feet and put it on the plate.
Tips:The marinade juice is kept fresh in the refrigerator after use, and can be used again. If you don't want to buy the marinade juice, you can also make it yourself.
Listen to the introduction of food experts on the Internet, cooking chicken feet with the lid open, the chicken feet will not be "skinned". I cooked it this way. It feels a little better, but it's still not so complete. I wonder if you can do anything better?
