1. Wash fresh chicken feet and remove nails for later use.
2. Salt-baked chicken noodles. (It can be sold in supermarkets or online, with different brands)
3. Huang Zhi. (The fruit of the gardenia is for coloring)
4. Boil water in a pot, add chicken feet and cook.
5. Cook for about ten minutes and turn off the heat. Remove and wash away the scum.
6. Soak in cold water for ten minutes.
7. Remove and drain the water, add half of the salted chicken noodles.
8. Grab it with your hands and marinate for two hours. (It needs to be kept in the refrigerator in summer)
9. Huang Zhi smashed it with the back of a knife.
10. Put water in the pot and put the yellow Zhi.
11. Pour in the remaining salt-baked chicken powder and bring to a boil. (The color starts to turn yellow)
12. Pour in the chicken feet and cook for 30 minutes on medium-low heat.
13. After turning off the heat and simmering for ten minutes, it is already the color of Huang Cancan.
14. Remove and let cool.
15. Is it very appetite?
Tips:1 Because I bought local chicken feet, I didn't put any ginger, green onion and pepper cooking wine to remove the fishy smell, and there was no fishy smell at all. (If it is ordinary chicken feet, some cooking wine or white pepper should be added)
2I am relatively light, so I didn't put salt in it. The taste is just right.
3 Huang Zhi is a natural upper pigment. (They are sold in supermarkets or pharmacies)
4 The cooking time for ordinary chicken feet is about 15 minutes, otherwise it will become soft and rotten.
5 The effect of blanching in cold water is to make the chicken feet chewy.
