1, material: 8 chicken feet, 200g pickled pepper, 1 spoon salt, pepper, white vinegar, cooking wine.

2. Clean chicken feet, remove nails and drain water;

3, add the right amount of water to the pot, add a dozen peppers, you can get greasy;

4. Boil the water, add the processed chicken feet, add a proper amount of cooking wine to refresh, and simmer for about 10 minutes until it can be easily penetrated with chopsticks. Cooking for too long will lead to a lack of chewing head.

5. Take out the chicken feet, rinse off the grease with cold water, and cut the washed chicken feet twice, which makes it easier to taste;

6, chicken feet into the tank, add pickled peppers and pickled pepper water;

7. Add a little salt to taste. If the pickled pepper water drowns the chicken feet, the pickled pepper water has a certain salinity, and no salt can be added.

8. Adding a small amount of white vinegar to neutralize the spicy taste of pickled peppers can also make chicken feet more brittle;

9. Add a proper amount of water without chicken feet, mix well, cover it, and put it in a cool place or refrigerator for one day to eat.