Cooking Steps

1. 

   Step1:This step is to add the old halogen first. The old brine is specially left over from the material cooked last time. It tastes better every time. Boil the old brine with boiled water, add new brine, ginger and dry pepper.

2. 

   Step2:At the same time, soak chicken paws in cold water to remove more blood. Some people also use water to blanch the water for removing blood.

3. 

   Step3:Put the chicken's paws with blood removed into the boiling brine. Boil again and simmer. Of course. The ordinary electric rice cooker I used this time is always on. After 35-40 minutes, the chicken feet will be soft and hard. Don't rush out of the pot at this time. Turn off the heat and let it stay in the pot for 2 hours. It's absolutely delicious.

4. 

   Step4:Let's cool the dish. This stewed chicken feet with Sichuan flavor will do