Practice steps:
Step 1: Wash chicken feet and remove toes.
Step 2: Boil the chopped chicken feet (if you want to taste them quickly, you can divide them into four parts). First, cook the spices for 3 minutes, then put the chicken feet in the pot for 5-8 minutes.
The third step is to cook it so that it can be fished out. Never overcook it, or it won't taste good enough.
Step 4: After fishing, rinse with cold water for 5 or 6 minutes, and then soak in cold water for about 1 hour after removing the spices.
Step 5: I didn't buy enough pickled pepper water. I added more than half a bowl of water, salt, sugar and white vinegar and cooked it again.
Step six, after the pickled pepper water is cooled, add chicken feet and mix well, and you're done. You can eat it in the refrigerator for about two or three hours. But I still suggest freezing it for a day, which will be more delicious.
Step 7: This is the pickled chicken feet that I have refrigerated all day. It's very delicious and q-bomb.