1. Chop the ginger and garlic, and chop the chili for later use.
2. Add in cold water without chicken feet and cook for ten minutes, then remove
3. Rinse with cold water, chop the chicken feet (can be omitted) and cut off the nails
4. Re-add water to the chicken feet and change to medium heat. Slowly cook, add sesame pepper, minced ginger, minced garlic and cooking wine for seven or eight minutes until it tastes delicious (you can taste the taste secretly, and then season it according to your own taste)
5. Add stomp, pickled pepper, water, white vinegar, salt, sesame oil (Zanthoxylum bungeanum oil), and simmer for five minutes until tasty. No carry, no carry~Done!
Tips:It's amazing to eat hot or refrigerated
The soup can be used to cook bamboo shoots in sour soup, beef in sour soup, and fish fillets in sour soup. YUMMY!!!
