1. To make chicken feet with pickled peppers, you must choose fresh ones and the same size. After you buy them, thaw and wash off the blood (soak for a longer time, so that the chicken feet will look whiter when they are cooked), and cut off the chicken feet. Nails.
2. Add water to the pot and add green onion, ginger, garlic, star anise, bay leaf, cinnamon, bay leaf, pepper, cooking wine, boil and cook for 5 minutes. Add the cut chicken feet and cook over medium-low heat for 6 minutes. Some blood foam will be boiled out, immediately use a sieve to remove the foam, so that there will be no peculiar smell when eating (this first step is very important)
3. Put the cooked claws immediately into the prepared cold boil (the taste is better in ice water), soak for 10-20 minutes.
4. Take a large container (preferably glass) and put in an appropriate amount of cold boiled boil, rock sugar, chicken powder, white vinegar, pickled peppers (pour together with the pickled pepper water, cut the pickled peppers into small pieces for more delicious flavor), and a spoonful and a half of white wine. Stir well and pour in the soaked chicken feet. (The chicken feet must be drained)
5. Finally, it is sealed and stored for about three days to taste, and it can be stored in the refrigerator.
Tips:Pay attention to the heat when cooking chicken feet, don't cook it badly!
