Salt-baked chicken feet

Cooking Instructions

1. Cut off the nails of the chicken feet and soak them in water to rinse well. In a pot under cold water, add ginger slices, Sichuan peppercorns and cooking wine, skim off the foam, boil for 3 minutes, remove and rinse cold water or soak in water and add ice packs!
   (The cold water in winter is cold enough, and there is no need to use ice packs )

   

2. Rinse cold water until the chicken feet are not hot, filter out the water, add an appropriate amount of salt, half a package of salt baking powder (almost three-quarters), mix well, cover with plastic wrap, and put it in the refrigerator overnight. (It is okay to stay overnight for about 4 hours.)

   

3. Put cold water in the pot, probably not over the chicken feet, the gardenia is broken, the appropriate amount of salt, the remaining salt baking powder, all pour it into the pot, boil over high heat and cook for another 10 minutes, then put the chicken feet, cover the pot, cook for 20 minutes and then take it out.

   

4. After taking it out, use a fan to cool it (don't fold it together when you take it out, it will stick, the picture is spread out like this), and when you don't eat it, put it in the refrigerator to refrigerate.