Practice steps:
1. Soak the chicken feet in clean water for 1-2 hours, then cut off the nails and wash them.
2. Cut the chicken feet into 2-3 sections with a knife, so that the chicken feet are easy to taste. Prepare pickled peppers, and there must be pickled pepper water, which can make the pickled chicken feet taste better.
3. Add water into the pot, add chicken feet in cold water, and then add ginger slices, pepper, aniseed and cooking wine. Blanching chicken feet can remove the fishy smell of chicken feet.
4. Bring to a boil, skim off the floating foam, and cook for 10- 15 minutes. Just cook the chicken feet. Don't overcook them. If they are overcooked, they won't be crisp and chewed.
5. Take out the cooked chicken feet, immediately put them in cold water for cooling, and wash them for 2-3 times to remove the oil from the chicken feet.
6. Put the washed chicken feet in a fresh-keeping box, add salt and rice vinegar, add pickled peppers, and add pickled pepper water. If the pickled pepper water is not enough, add some cold boiled water or mineral water, cover it, and put it in the refrigerator for a day. After the time, you can eat it. The longer you put it, the better the taste will be. Hot and sour chicken feet with pickled peppers are ready.
Tip: If you want to make the chicken feet crispy and chewy, you should not overdo the blanching. After blanching, the step of supercooling is indispensable. Put it in cold water to cool the chicken feet quickly, which can make the chicken feet crispy and chewy. There must be pickled pepper water to make pickled chicken feet taste better.