1. Chop chicken feet and wash.
2. Prepare pickled pepper water: two sachets of fragrant lees, rock sugar, monosodium glutamate, pickled pepper and a little pickled pepper water. It is best to prepare it in the refrigerator for half a day in advance, so that it will taste better.
3. Boil chicken feet in a pot under cold water
4. Wash the cooked chicken feet
5. Add ginger, star anise, cooking wine, salt, bay leaves, and then pour an appropriate amount of water to submerge the chicken feet.
6. Bring to a boil on high heat. Be sure to cook for a while. It's almost the same when the soup turns white.
7. Take the cooked chicken feet out and put them in the pickled pepper water, and place them in the refrigerator after cooling to make the chicken feet taste delicious and get a tender taste. Such an appetizer is ready, isn't it very simple?
Tips:In fact, the best taste of this dish takes a day:
1. Prepare the pickled pepper water in the morning and put it in the refrigerator.
2. Cook the chicken feet at noon, put them in the prepared pickled pepper water, and put them in the refrigerator again.
3. It is just right to eat at night, the chicken feet are basically tasty at this time, and they will be very elastic under the effect of refrigeration.
