1. Wash the vegetable ingredients, cut the green onions and celery into sections, shred carrots, shred ginger, and slice garlic.
2. The wild sanjiao and millet bought in the supermarket are spicy.
3. Wash the chicken feet and change the knife.
4. Put the chicken feet in a pot, add cold water, appropriate amount of pepper, ginger, bay leaves, cumin, star anise, green onions, open the fire, bring to a boil, and remove any foam. Cook for a few more minutes.
5. Remove the chicken feet, cool the water, and constantly change the water to remove the gelatin on the chicken feet.
6. Put cold water in a pot and bring to a boil. Add Chinese pepper, star anise, green onion, celery, carrot, wild mountain pepper, and millet. Bring to a boil again. Turn off the fire. According to the taste, add salt to taste.
7. Take out the chicken feet that have been in cold water for many times, drain them, put them in the 6 medium juices, cover them and marinate them overnight and eat them.
8. After being marinated for 4 hours, I couldn't help but grab a plate and eat it. It was delicious!
Tips:1. When cooking chicken feet, according to the taste, if you want to eat chewy, you can cook it for a while, if you want to eat soft and convenient, just cook it for a while. You can use chopsticks to poke the chicken feet to test the degree of ripeness of the chicken feet.
2. When the water is too cold, don't be reluctant to let it go. The color of the washed water will look good and the juice will not be turbid.
3. The amount of chili depends on your taste.
