Flavored Chicken Feet

Thaw the frozen chicken feet, wash them, and then cut each one in half.

Prepare minced ginger and minced garlic in advance, and use a bit more garlic.

Put the prepared and cleaned chicken feet into a pot of cold water to blanch, add an appropriate amount of white vinegar, do not remove the scum after the water boils, boil for 2-3 minutes, then take them out and wash again for later use.

Place the blanched chicken feet into the pot, then add dark soy sauce, light soy sauce, cooking wine, sugar, oyster sauce, salt, and plain boiled water in sequence. Cover the pot and bring to a boil over high heat, then simmer over medium-low heat for 15-20 minutes, turning the chicken feet every 3-5 minutes. If there is not enough sauce, you can appropriately add some plain boiled water. Control the cooking time according to the desired tenderness. Once the chicken feet reach the preferred tenderness, increase to high heat to reduce the sauce until about 120g of sauce remains, then serve.

Clean the pot, dry it completely, and add vegetable oil. Once heated, add minced ginger and garlic, and stir-fry for 1-2 minutes. Then pour the braised chicken feet into the pot, add pepper, and stir everything evenly. Cook on high heat until the sauce thickens to a jelly-like consistency, then remove from heat.

This is the finished product, and it tastes pretty good.