Su Style Soak Claw
1.
The chicken feet are cut into sections as shown, and the back two toes are very well cut.
2.
Wash the chicken feet, add cooking wine, ginger slices, boil down the foam and take it out and wash it. After washing, put it in the pot and cook for 10-15 minutes. Add cooking wine, ginger slices, salt and monosodium glutamate when cooking.
3.
After cooking, wash and soak in cold water, change the water every half an hour, and soak for two hours.
4.
The amount of water should be enough to soak the chicken feet and bring to a boil. Add salt, sugar, monosodium glutamate, light soy sauce (you don't need to soak white chicken feet), ginger slices, garlic slices and boil, and just melt the salt and sugar. After letting cool, add vinegar (I used old vinegar, and white wax can be added to the white ones). The flavor of the whole seasoning is focused, and it won't be fully flavored when it is soaked. You can put pickled peppers if you like spicy ones. It would be better if there is bad brine.
5.
Soak the chicken feet after the seasoning is cool. This sweet and sour and light taste is probably more suitable for Suzhou people. So I call it Su-style soak claws. After the gua rises, put it in the refrigerator.
6.
You can enjoy it after 24 hours. I took it out in advance, the taste was a little bit weaker, and I ate a plate of porridge by myself haha.
Tips:
1. The chicken feet don't need to be cooked too badly, just insert the tachytron.
2. The seasoning can be focused, more important than the taste you want to eat.
