2. First prepare the materials, cut off the chicken feet and wash them. Be careful when cutting your nails, so as not to hurt your hands.
Then soak in water for about half an hour.
4. After soaking, start licking chicken feet.
5. Next, start cooking chicken feet, put four pieces of ginger, cooking wine, five pieces of pepper into the pot and put cold water. The purpose is to remove fishy smell. Boil the water for ten minutes, and then easily prick the chicken feet with chopsticks.
6. Soak the cooked chicken feet in cold water for several times until they are clear and refreshing, so that they will not freeze. Such chicken feet are more powerful.
7. Chop the rice pepper, string the pepper and garlic together, shred the ginger into four pieces, and wear gloves when cutting the pepper, otherwise your hands will be spicy after cutting, cut the lemon into three pieces and break the rock sugar. Put all the materials in the basin for later use.
8. Next, add soy sauce, vinegar and oyster sauce to the pepper pot. The specific dosage depends on rice pepper and line pepper. The ratio of vinegar to soy sauce is 1: 1, and rice pepper, line pepper and minced garlic are not used.
9. Pour the prepared pepper on the chicken feet.
10, stir evenly and refrigerate for more than 4 hours or one night.