STEP 1/8
Wash chicken feet clean.
Add a cup of flour and rinse thoroughly.
STEP 2/8
Prepare the vegetables.
Chop the cheongyang peppers and grind the onions in a blender.
STEP 4/8
Blanch chicken feet for 5 minutes.
To remove the smell, add 1T of soybean paste, 1 ginger, and when the water is pulled, add a glass of soju and chicken feet and blanch them for 5 minutes.
STEP 5/8
Wash once blanched chicken feet in cold water and mix the drained chicken feet with the sauce. Mix it well and let it marinate for about 3 hours.
STEP 6/8
Grease the pan and stir-fry the marinated chicken feet.
Stir-fry until the sauce is pressed and slightly stuck.
STEP 7/8
When stir-fried to a certain extent, add half a cup of water and boil over medium heat for about 15 minutes.
STEP 8/8
Simmer over medium heat for 15 minutes. If you boil it for too long, the chewy taste of chicken feet can be revived and it can be mushy.
Grasp the smell of chicken feet with ginger and soybean paste.
If you boil it for too long, you can lose the chewy and chewy taste of chicken feet.