1. Cut your nails after washing.
2. Change the knife and cut twice.
3. Put it in the pot with cold water, add cooking wine, ginger slices, garlic, star anise, bay leaves, cinnamon, add these to wake up, turn to medium heat and boil for about 5 minutes. It does not need to be cooked for too long. It affects the taste.
4. After cooking, wash the chicken feet with cold water. The longer the flushing time, the whiter the color of the chicken feet. Of course, in order to avoid wasting water, I recommend flushing for a short time after cooking, and then soaking the chicken feet in cold water. The water can be changed in the middle. I soaked for nearly two hours, and it can achieve the long-term flushing effect. Prepare the cold white boil in advance, prepare more, and use the cold white boil after flushing the water.
5. In a larger container or soup bowl, pour all the two bottles of pickled peppers, add a little salt, sugar, and white vinegar to a ratio of 1:2:3, and add the chicken feet.
6. I use canned bottles, so I used 2 of them. After adding the seasonings, mix them and bottle them. Soak all the chicken feet in the water. If they are not enough, add them to the cold and boil them. Put them in the refrigerator overnight.
7. I prepared it yesterday afternoon and made it in the evening. I opened the bottle and tasted it this morning.
Tips:When cooking, increase the ingredients to wake up, and it will not affect the taste after soaking.
