The method of making vinegar chicken feet

Health benefits

Siraitia grosvenorii: protect nervous system

Rock sugar: and stomach

Ingredients and materials

2 pounds of chicken feet

Half of Siraitia grosvenorii

1 octagonal

2 dried chili peppers

30g rock sugar

1 piece of ginger

Moderate amount of cooking wine

2 cups of light soy sauce

1 cup of aged vinegar

The method of making vinegar chicken feet

1. Clean the chicken feet thoroughly

2. Prepare the necessary ingredients

3. Prepare disposable cups, containing 1 cup of aged vinegar and 2 cups of light soy sauce

4. Pour the prepared siraitia grosvenorii, dried chilli, star anise, rock sugar, aged vinegar, soy sauce into the pot, boil it on/off, cool it for standby

5. Clean the chicken feet and remove the nail tips, then cut them in half

6. Cut the chicken feet, rinse them twice with water, and drain them

7. Put chicken feet in cold water, add ginger slices, pour a little cooking wine, and bring to a boil for about 10 minutes

8. Cook the chicken feet and scoop them up to remove any blood

9. Rinse with flowing water to remove oil and grease

10. Cover the chicken feet with cold water and refrigerate for 2-3 hours

11. Frozen chicken feet, scoop them up and drain them

12. Soak the chicken feet in a cool sauce, stir until they are evenly seasoned, and place them in the refrigerator for at least 2 hours (the longer they become more flavorful, you can take them out and flip them halfway)

13. Simply install the disc

Tips

Chicken feet cannot be boiled for too long. Put cold water into the pot and bring to a boil.

Picking up the cooked chicken feet to wash away blood and oil, and then putting them in the refrigerator for refrigeration can make the chicken feet more chewy and have a better taste.

If you plan to soak in sauce for a few more days, you need to reduce the amount of soy sauce, otherwise it will become increasingly salty as you soak.

When cooking sauce, there is no need to add water. Simply boil the soy sauce, vinegar, and other ingredients.

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