Marinated Chicken Feet with Lemon Spicy Grains
1.
Cut each chicken feet into three pieces separately.
2.
Put cold water over the chicken feet, add some cooking wine to boil.
3.
Wash the boiled chicken feet with clean water.
4.
In another pot, add water, add appropriate amount of pepper, star anise, ginger, cinnamon, cooking wine in the water and boil for 3-4 minutes.
5.
Put in the washed chicken feet, boil and cook for 5-6 minutes, the chopsticks can be easily pierced through.
6.
Remove only the chicken feet and rinse with running water until there are no oil stars. Finally, rinse with cold boiled water again to drain the water.
7.
Put the chicken feet in the LOCK fresh-keeping box, sprinkle a pinch of Chinese pepper, two star anises, a few slices of ginger, two cloves of garlic, and a section of chili (the dried chili I used can also be fresh, and you don’t need it if you don’t eat it).
8.
Pour in an appropriate amount of gravy. If it is too salty, add an appropriate amount of cold boiled water. It depends on your taste. I use gravy and cold boiled water at 5:1. Then put two slices of lemon to increase the fragrance and flavor. Cover the lid and put it in the refrigerator. Half a day or a day, flip several times during the period, and finish eating as soon as possible.