Braised chicken feet in cold sauce

The braised chicken feet are soaked in iced sauce. The tiger-skin-like skin absorbs the sour and spicy aroma. The boneless and soft glutinous meat is chewy. The braised aroma mixed with garlic, pepper and numbing flavor explodes on the tip of the tongue. It is refreshing and appetizing, and the fingertips are left with a fresh taste.

Ingredients

Steps

Wash 250 grams of chicken feet with clean water and cut off the claws
Cut the ginger into thin slices, add 10 grams of green onion and set aside
Boil water in a pot and add a little salt. Pour the chicken feet and the prepared ginger and boil for 15 minutes.
After the water boils, remove the floating film on the surface.
15 minutes later.
Remove the chicken feet from the water.
Soak in clean water for one minute until cool
Remove from water and drain until cool.
Heat a pan with a little oil, add 10 grams of ginger and garlic, pour in 50 grams of the prepared Erjie stew and stir-fry evenly.
Add 500 ml of water, mince 10 grams of chicken feet, and pour in the prepared chicken feet.
Cover with lid and simmer over high heat for 10 minutes.
Braised chicken feet.
Remove from heat, drain and let cool.
10g ginger, onion and garlic
10g chili pepper
Set aside 20 grams of fried peanuts.
Prepare ginger, onion, garlic, chili pepper and pour them into a bowl, add a pinch of salt, 1 tablespoon of light soy sauce, 1 teaspoon of pepper oil and 1 teaspoon of sesame oil.
Stir well.
Sprinkle the braised chicken feet with the prepared peanuts after they have cooled down.
Pour in the well-mixed ingredients.
Sprinkle with chopped green onions and the braised chicken feet are ready.