1, materials: 500g chicken feet, 200g wild pepper, 40g rice vinegar, and 0/00g cold boiled pepper (because wild pepper is salty, it is completely unnecessary to add salt, and it is better to choose wild pepper with more pickled pepper juice, in that case, it is unnecessary to add rice vinegar and cold boiled pepper).

2. Wash the chicken feet and cut off the nails.

3. Wash the chicken feet and boil them in boiling water. It is best to add a piece of ginger and cook them together.

4, skim the floating foam, so that the chicken feet will have no odor.

5, about 10 for a few minutes, you can easily tie it with chopsticks. Don't cook for too long, or it will affect the taste.

6. Rinse with clear water repeatedly to remove the greasy surface of chicken feet, then divide them into appropriate segments, and finally soak them in ice water 15 minutes.

7. Put the chicken feet into the Le Kou Mei Te Le box and pour in pickled peppers, preferably without chicken feet. If the pickled pepper water is not enough, rice vinegar and boiled water can be added.

8. Cover the lid of the Mettler box and put it in the refrigerator. After one day, you can eat it.