How to make salty chicken feet with Hakka flavor

1. Prepare chicken, salt, pepper, onion and ginger first, then cut the onion into sections, slice the ginger, and then pour in the pepper water.

2. Pour the cooking wine, cut off the washed chicken feet and wash them, then soak them for 2 or 3 hours, and then rub the soaked chicken feet repeatedly.

3. Pay attention to tear off the yellow skin of chicken feet. Generally, it is easy to tear it off after soaking, then pour water into the pot and add onion and ginger.

4. Pour the cooking wine, bring it to a boil, put the soaked chicken feet into boiling water, blanch it, remove the fishy smell, and then rinse it clean.

When everything is ready, you can start pickling chicken feet. First, pour sesame oil into salted chicken powder and make it into a paste proudly.

6. Add chicken feet, stir well, put them in a fresh-keeping bag and rub them repeatedly, then seal them tightly and put them in the refrigerator for one night.

7. Then spread tin foil on the bottom of the steamer, put the pickled chicken feet after the water in the steamer boils, then cover the lid and steam over high fire.

8. After steaming 15 minutes, you can move the tin foil to a baking tray and bake it in an oven preheated to 200 degrees.

9. Bake for about 6 or 7 minutes to make the skin crisp and fragrant.