dark soy sauce
|appropriate amount of spoon|
|4 large spoons|
|A bowl (without the chicken feet)|
How to make spicy and sour chicken feet
Cut chicken claws in half each, soaking and chewing!
Cook in a pan of cold water twice to make bloody froth, remembering to change the water the second time.
It’s too cold, but it’s not very elastic.
In addition to the coriander, the rest of the sand ginger, regular ginger, garlic, sugar, salt, pepper, and sesame oil poured together
Pour the chicken feet out of the cold water into a bowl, add vinegar, soy sauce, parsley and a squeeze of lemon juice.
It’s ready to eat after 3 hours or more in the fridge.