New Method Salt-baked Chicken Feet
1.
Wash chicken feet clean.
2.
Put the chicken feet in a basin, add the water that has been used over the noodles, and soak a small amount of salt, vinegar, ginger slices, green onions, and baking soda overnight.
3.
Add appropriate amount of water, green onions, and ginger to a pot and bring to a boil. Add cooking wine and chicken feet to a boil.
4.
Soak the chicken feet flying over the water in ice water.
5.
Cut the two yellow mastiffs apart, add boiling water, add chicken feet after the water is cool, add an appropriate amount of water over the chicken feet, add 1 packet of salted chicken powder, appropriate amount of salt, cover with plastic wrap and refrigerate for more than 12 hours.
6.
Add the broth and the water for soaking chicken feet to the pot, add 2 yellow mastii, bay leaves, cumin, maltose, chicken essence, chili, star anise, wind cane, sesame oil, sesame oil, boiled pork skin, salt, and malt fen. It tastes good, and it tastes good when it is cooked over the fire.
7.
Bring the chicken feet to high heat and turn to medium-low heat for 7 minutes, turn off the heat, and simmer for 3 to 5 minutes. The chicken feet cannot come to the surface.
8.
Whip it up while it is hot, brush the mixture of available fuel and oil to preserve the color, freeze it in the refrigerator for 20 minutes, then transfer it to refrigeration, and eat as you go.
