Stewed chicken feet in soy sauce

1

Prepare appropriate amount of chicken feet

2

Remove the nails from the chicken feet, soak them in clean water to remove the blood, and wash them

3

Add the old marinade into the pan, then add water, add appropriate amount of salt and chicken essence to taste

4

Add the soaked chicken feet to boil over high heat and cook for 3-5 minutes on low heat (if you like soft and rotten flavors, cook for more time). I cooked it for a little shorter time to ensure chewiness

5

Remove the chicken feet and place them in a crisper. Pour in the marinade (not over the chicken feet) and soak overnight. Set aside

6

Pour the chicken feet and marinade into the soup pot again. Bring to a boil over high heat, remove the chicken feet (drain the marinade)

7

Place the drained chicken feet on the chopping board to cool

8

Then turn the chicken feet on the chopping board and let them cool

9

Put the cool chicken feet on a plate and take them for a trip to eat

1. The chicken feet need to be washed, cut off the nails, and soaked in blood. 2. For the first marinade, add pepper, aniseed, cinnamon, cloves, tsaoko, green onions, ginger, garlic, soy sauce and appropriate amount of sweet flour sauce.(It can make the color of the marinade beautiful and save the need for soup, and the sauce has a strong aroma.) Add water and bring to a boil. Set aside (The marinade can be stored for future use) 3. The marinade time of chicken feet can be controlled according to personal taste (I like to have a shorter chewy time, and I like to have a longer soft time, but since I have to boil it again, the first cooking time should not be too long.) 4. To ensure the taste, you can soak it in marinade overnight and then boil it to not only add the flavor, but also remove the marinade that adheres to the chicken feet. 5. Place the marinade separately when you are out of the pot to avoid the adhesion of the chicken feet and affect the appearance. When drying the chicken feet, you need to turn it over to avoid the marinade at the bottom forming marinade, which also affects the appearance of the chicken feet.