Pickled Pepper Boneless Chicken Feet
by Ming Cuiyan
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut the chicken feet into the pot, add cooking wine, ginger spring onion, star anise, pepper, bay leaves and water
2. Take out the floating powder and cook (about 12 minutes) if you like it to be rotten, you can cook it for a while
3. Put the cooked chicken feet into running water to rinse off the gelatin
4. Drain the water and rinse with cold water to remove raw water
5. Add pickled peppers in white vinegar, salt, Chinese pepper and water to boil and let cool
6. Put in the drained chicken feet
7. Cover the lid and put it in the refrigerator for about 24 hours.
8. Plate.
Tips:The longer it tastes, the better it tastes.
