1. Cut off the toes of the chicken feet to avoid sticking your mouth when eating.
2. Chop small pieces, easy to wash blood and water impurities, and easy to cook in the pot. When boiling, skim the mozi, add ginger, and scallion white segments to remove fishy.
3. Remove the oily quality of the cooked chicken feet and repeat it several times.
4. The sealed box should be water-free and oil-free, put the ingredients in order, and add some chili if it is not spicy or unpleasant.
5. Put onions a week to make it more flavorful, you don't need to add it. The pickled pepper water was too salty, so I mixed it with a cool white boiled and neutralized it.
6. It can be eaten overnight in the refrigerator, if it tastes better, you can keep it for a few more nights.
Tips:It is not advisable to cook chicken feet for too long, otherwise it will not chew, because elderly people can ignore it.
