Chicken feet 1000g

Lee Kum Kee Chicken Juice 1 rice bowl

20 ml of rice wine

2 teaspoons of salt

Haitian barbecue sauce half a bowl of rice

Taoda soy sauce 1 and 1/2 tablespoons.

Shimizu 1 and 1/2 rice bowls

Bajiao 3 capsule

Cinnamon 1 small pieces

50 grams of rock sugar

Step 1

2. Put all the soy sauce, barbecue sauce, light soy sauce, clear water, star anise, cinnamon, rock sugar and 1 teaspoon salt into a pot and bring to a boil. Turn down the heat for 5 minutes, then turn off the heat and cool it, and put it in the refrigerator.

Second step

This step can be done overnight, and the sauce can be used the next day.

Third step

Remove nails from chicken feet and wash them.

Fourth step

Boil water in a pot, add chicken feet, add rice wine (to remove fishy smell) and 1 teaspoon salt.

Step five

After boiling, turn to low heat and continue to soak for 20 minutes.

Step 6

Make sure that the chicken feet are cooked and immediately poured out of the supercooled river.

Step 7

I have been brewing with pure water to let the chicken feet cool as soon as possible.

Step 8

Soak the completely cooled chicken feet in cold water with ice cubes for a while. Ice water can refresh the skin.

Step 9

Take the pre-made sauce out of the refrigerator, put the chicken feet in, and then put it in the refrigerator for another day to eat.