1. Wash chicken feet
2. Add ginger slices and a small amount of cooking wine to the pot and blanch the chicken feet for a few minutes to half cooked.
3. Rinse with cold water and let dry.
4. Mix the honey and white vinegar 1:1, spread the chicken feet evenly with a small brush, and then dry to prevent the oil from breaking during frying.
5. Put the amount of oil in the pot that can cover the chicken feet, rather than less, more oil, and evenly fried. When the oil temperature is 90% hot, put the dried chicken feet and immediately cover the pot to prevent oil collapse and scald. During this period, you can gently shake the pan to prevent it from sticking. When the chicken feet are golden, turn off the heat, remove the chicken feet when the oil temperature drops, and soak them in cold water for 2-4 hours, as shown in the figure.
6. Prepare according to seasoning details
7. After the chicken feet have been soaked for enough time, heat oil in the pot, saute the scallions, ginger, pepper, star anise, cumin, and dried chili. Add the water for soaking the chicken feet (the stock is better), and the amount of water can be used to soak the chicken feet. Then add the dark soy sauce 1:1, a small amount of rock sugar, pepper, sesame pepper, cinnamon, a little vinegar, and ginger slices. After boiling, add the chicken feet and cook for 5 minutes. Turn off the heat.
8. Transfer to another smaller container, soak in taste, and take as you eat.
9. carry out.
Tips:Make sure to dry after brushing the honey. Cover the pan when frying, and the oil will collapse.
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