Ginger, cooking wine
How to make cold chicken feet
Buy chicken claws, as in my case from cut in half, cut the claw nails with scissors and soak them in clear water for half an hour.
Here are the ingredients, garlic chopped, chillies patted and chopped, half of the lemon sliced and half reserved.
Add half of the minced chili and garlic into the bowl, then add the lemon slices, squeeze all the juice of the remaining half of the lemon into it, add 6 spoons of MSG, 3 spoons of vinegar, half a teaspoon of sugar, some chicken essence, a little sesame oil and sesame oil (no, can be omitted), mix well.
Add a little peanut oil to the pot, add the remaining half of the minced chili and garlic over low heat, slowly stir out the aroma, then add half a spoon of oil and a little water, simmer slightly, pour in the sauce just mixed, mix well.
Add water, ginger and wine. When the water boils, add the chicken feet and cook for 6 minutes.
Remove the chicken feet and rinse under cold water until the temperature drops.
Pour in the sauce you just made and cook with your hands for a minute or two.
Add to a tupperware container and refrigerate for better taste! Marinate for about an afternoon, turning with chopsticks halfway through to fully flavor and serve! (The picture was taken when it was freshly marinated, the color will be positive when fully flavored)
This is the finished marinated, spicy and sour product, better than most stores out there!
Can also not put in the refrigerator, room temperature marinade on it, but not so crisp.