1. Prepare pickled pepper water 350g, pickled pepper 70g, 3 millet pepper slices, 20g of rock sugar, pure water, appropriate amount of pickled pepper water with salt, taste the soup, and decide whether to add salt according to your taste. Keep the prepared pickled pepper water in the refrigerator.
2. Cut off the nails of the chicken feet and soak them in cold water until the epidermis turns white, changing the water several times in between.
3. Cut the chicken feet in cold water and blanch them in a pot for 1 minute. Remove and rinse with cold water to cool down.
4. Add water to the pot again, add seasoning: 5 bay leaves, 1 aniseed, 20 peppercorns, 1 small piece of cinnamon, 3 pieces of ginger, 1 piece of green onion, 15g of cooking wine, 3g of salt.
5. The pot boiled for 10-15 minutes, and I cooked it for 10 minutes (the outer skin was crispy and chewy).
6. Take out the cold water and change the water after 5 minutes.
7. Submerge the cold chicken feet in the pre-prepared water, and soak them in the refrigerator for 24 hours in hot weather.
8. When eating, cut a few coriander to increase the color of the dish.
9. Hot and sour crispy chicken feet with pickled peppers
