Suzhou-style marinated pig trotters

Cut the chicken feet into sections as shown in the picture; the back two toes are very easy to cut.

Clean the chicken feet, put them in cooking wine and ginger slices, blanch until foamy, then take them out and wash clean. After cleaning, put them back in the pot and boil for 10-15 minutes. While boiling, add cooking wine, ginger slices, salt, and MSG.

After cooking, wash thoroughly and soak in cold water, changing the water every half hour; it is best to soak for two hours.

Add an appropriate amount of water, enough to fully submerge the chicken feet, and bring it to a boil. Add salt, sugar, MSG, light soy sauce (if you want to make the chicken feet white, you can skip this), ginger slices, and garlic slices, and cook until the salt and sugar dissolve. After it cools, add vinegar (I used aged vinegar; if you want it to be white, you can use white vinegar). Focus on the seasoning flavors, as they won’t fully penetrate during marination. If you like it spicy, you can add pickled chili. If you have afermented brine, that’s even better.

After the seasoning has cooled, soak the chicken feet in it. This sweet and sour, light flavor is probably more suitable for people from Suzhou. So I call it Su-style marinated chicken feet. After sealing, put it in the refrigerator.

It can be served and enjoyed after a few hours. I took it out in advance, the taste was a bit bland, and I ate a whole plate of porridge by myself, haha.