Pickle Chicken Legs
1.
1. Prepare all the ingredients and wrap the aniseed, bay leaves and fennel with seasonings;
2.
2. Wash the chicken feet and cut off the nails;
3.
3. Make water in the pot. After the water is boiled, pour the millet pepper and the seasoning bag together to cook the fragrance;
4.
4. After boiling, add the shallots, ginger slices and garlic granules, add salt (add more), and continue cooking;
5.
5. Boil for about 10 minutes, pour it into an oil-free and water-free container, and let cool;
6.
6. Wash the pot, make water again, and blanch the chicken feet to remove;
7.
7. Make fresh water again, add the chicken feet to boil, take out when the chicken feet are 9 minutes old, and rinse with cool boiled water;
8.
8. Put it in the cold soup;
9.
9. Pour white vinegar and rose wine to marinate;
10.
10. Pickled chicken feet.
Tips:
1. When boiling the soup, add more salt according to the amount of ingredients so that it will taste better when marinating;
2. Don't lose the soup after eating the chicken feet. You can also pickle some radishes, cabbage, etc. The pickled vegetables are kimchi;
3. Adding some rose wine will give some rose fragrance and taste better.
