1. The chicken feet are half open, and boil for about ten minutes. Do not cook the chicken feet too soft, but they must not be cooked. Then rinse them, soak them in clean cold water, and put them in a large box.
2. Tom Yum Goong soup ingredients.
3. Halve the chicken feet and cook for about ten minutes to blanch. Do not cook the chicken feet too soft, but it must not be cooked. Then rinse, soak in clean cold water, put it in a large box, and blanch about half a lemon. Cut into shreds, 5 pickled peppers, cut into sections, 1/4 teaspoon salt, and cut a few slices of ginger. Put them in a box and stir evenly. Soak in the refrigerator overnight.
4. On the second day, pick up the chicken feet and leave the rest in the bowl. Cut 5 pickled peppers into sections, cut a few slices of ginger, and cut the remaining half of the lemon into shreds, and cut half of the onion into shreds, and spread on the chicken feet.
5. In another small pot, put Tom Yum Goong sauce, chili oil, chicken essence, a little sugar and salt, and a few drops of sesame oil, pour a bowl of water, boil, and cool.
6. After cooling, pour it into a large bowl with chicken feet, soak for about 0.5-1 hour, then start.
Tips:1. The chicken feet must be soaked in cold water for enough time to make the chicken feet cool. When you cook chicken feet, you should judge the time according to the type of chicken feet. For example, the boxed chicken feet in the US market are easy to soften. Otherwise, there will be no pecking.
2. There is no distinction between any variety of pickled peppers, so you can choose by yourself.
