1. Wash the chicken feet and cut off the nails
2. Drain the water after blanching
3. Add green onions, star anise, cinnamon, grass fruit, bay leaves, pepper powder, ginger powder, cooking wine, light soy sauce, dark soy sauce, rock sugar and salt to the water, and cook on a low heat
4. Add fermented bean curd juice and mix into marinade
5. Add chicken feet and simmer slowly after boiling
6. After the chicken feet are boiled until the skin is soft and rotten, turn off the heat and soak in the marinade
7. You can also put the marinade and chicken feet in a sealed fresh-keeping box, and just shake the box from time to time
Tips:1. Rock sugar can also be fried separately into sugar color, and then added to the soup. But it is easy to splash, and if it is boiled on a small fire, the effect is not much different, so it doesn't take so much trouble.
2. Some people will blanch the chicken feet in cold water, the meat tendons will shrink when cold, and the taste will feel more Q. In fact, if it's cold water, it's also very volatile.
3. Fermented bean curd juice is salty. I use low-salt fermented bean curd juice. If it is normal fermented bean curd juice or spicy fermented bean curd juice, you can reduce the amount of soy sauce and salt.
