Cooking Steps

1. 

   Step1:Partial material preparatio

2. 

   Step2:Chicken feet cold underwater pot. Add ginger and two spoonfuls of cooking win

3. 

   Step3:Open the water and float away the froth. Cover and simmer for ten minutes. Prepare a basin of cold boiled water. Add some ice to the water.

4. 

   Step4:Take out the chicken feet and cool them repeatedly in cold water. Gently rub and wash the

5. 

   Step5:Put it in the prepared cold boiled water. Put ice in the water. Soak it full

6. 

   Step6:Take out the chicken feet and drain the water. If you don't want to debond it, cut three or four sections with a knife. Just look down at the seasoning step. Debonding - first, put a knife in each finger on the back of the chicken claw. Also put a knife in the middle of the big bon

7. 

   Step7:Use your hand to break the joints in each finger. Just twist left and right. Take each bone out from the edge of the knife. Remove the big bone - separate the thick tendon and bone in the palm of the chicken paw. The big bone can be easily taken out.

8. 

   Step8:This is the whole chicken claw with bone removed. One or two of them will be skilled if you try to remove the bone. I used nearly one and a half Jin chicken claw while watching TV. It needs patience. Ha h

9. 

   Step9:All debonding complete

10. 

    Step10:Start seasoning - 100 g garlic sauce, 10 ml raw, 10 g Sugar, 5 cloves mashed into garlic sauc

11. 

    Step11:Use your hands to fully grasp it. Refrigerate it to taste. I start to taste it at 10 a.m. and eat it at 5 p.m. it's about three or four hours. I took a bite during that time. It's already very tasty

12. 

    Step12:Finished product. Mix in cooked sesame, roasted peanut kernel and shallot before eatin