White Cloud Phoenix Claw

Things to prepare in advance before making this dish:
1. A basin of cold boiled water.
2. Some ice cubes to cool the chicken feet flying through the water.
Things to note:
1. Chicken feet must be cooked in cold water and must be cooked well, so that they can be more safe and safe to eat.
2. I use about 250ML of vinegar. This ratio can be adjusted according to my taste. The sweet and sour juice must be boiled first and placed in the refrigerator for refrigeration. After refrigeration, it will taste better and the skin will be crispy.

1. Materials:
2. Chicken feet 500g
1-2 parsley
1 red pepper 1 green pepper
3. Ingredients:
Jiang San blockbuster
4. 1 bowl of white vinegar (about 250ML)
Half bowl of white sugar
1tsp salt
1 teaspoon white wine
5. Two bowls of water
Practice:
1. Wash the chicken feet, cut the nails, and cut them in two pieces
2. Cut the parsley into sections, remove the seeds of the red peppers and cut into slices for later use.
3. Mix the vinegar, sugar, salt and water, pour it into a pan and bring to a boil. Allow to dry, pour it into an airtight box and place it in the refrigerator to refrigerate.
4. Put appropriate amount of water in the pan, then add chicken feet, pat ginger into the pan, add white wine, boil over medium heat, and continue to cook for about 3-5 minutes. Remove and place in ice water to soak for half an hour.
5. Change the chicken feet soaked in ice water at will.
6. Pour the chicken feet, parsley, and red pepper together into the sweet and sour sauce, seal them, place them in the refrigerator, marinate for more than eight hours, and serve.