How to make bubble claws

Ingredients 1:

10 chicken feet, washed and fried to remove toenails

Ingredients 2: kimchi water, pickled peppers, pickled ginger, extra A few soaked garlic cloves, green onions, dozens of peppercorns, three or four aniseed (star anise), salt, chicken essence, and cooking wine.

Method:

1. Cut the washed chicken feet into two parts and wash away the blood.

2. Add water to the pot (suitable to cover the chicken feet), a small amount of salt, cooking wine, a few slices of ginger, and a few green onions, bring to a boil and then simmer for a while.

3 Add the chicken feet and continue cooking. After boiling, cook for another 5-7 minutes.

4 Take out the chicken feet, rinse them, and soak them in water for about two hours, changing the water two or three times at the end.

5 Chop the pickled peppers, pickled ginger, pickled garlic, and green onions into cubes.

6 Take another pot, add a small amount of water and ingredients 2 to boil, taste the salt, then add an appropriate amount of salt, it should be salty, and let it cool.

7 Remove the soaked chicken feet and drain them

8. Cool the kimchi water (do not remove all the ingredients such as ginger and garlic, but leave them in the water together).

9 Put the drained chicken feet into the kimchi water, cover it and put it in the refrigerator. Eat it after two days. It will taste better. It can be stored for about a week and can be taken out and plated when it is time to eat.