Pickling Steps: Wash the chicken feet, remove nails and cut in half.

First put it in boiling water to remove the fishy smell.

Change the water, add onion and ginger slices, rice wine, Sichuan peppercorns, star anise and appropriate amount of salt into the water, add the chicken feet, bring to a boil over medium and low heat and simmer for 15-20 minutes.

If you like it crispy, leave it for 15 minutes; if you like it softer, leave it for 20 minutes.

Pickled Peppers and Chicken Feet Prepare a large enough refrigerator container with a lid. Pour all the liquid in a bottle of pickled sansho peppers, just a little bit, and add part of the pickled peppers. If you like it spicy, add more, about 1/5.

Add drinking water to half of the container, add white vinegar, sugar, salt, and cooking wine to taste.

The taste should be sufficient. You can decide whether it is sour or sweet according to your personal preference, but it should be salty enough, otherwise it will not taste good.

Add some Sichuan peppercorns, a star anise, and a few thick slices of ginger to help remove the fishy smell and enhance the flavor.

After the chicken feet are taken out of the pot, put them into cold water to cool them thoroughly. You can wash them several times to remove the oil.

Then put it into the right pickled pepper water, so that it can be soaked by the juice.

Cover and place in refrigerator.

After soaking for two days, take it out and pick out the chicken feet and pickled peppers.

In Chengdu, Sichuan, pickled pepper chicken feet are very popular among the people.

Almost every flavored braised vegetable restaurant sells homemade pickled pepper chicken feet.

In particular, the chicken feet soaked in Laotan kimchi water are the most delicious.

Mianzhu Qingdao Boneless Chicken Feet is different from the freshness of ordinary chicken feet. Qingdao Chicken Feet is soft but not rotten, boneless, mixed with cooked sesame oil and coriander; it is characterized by fragrant, soft, fresh and spicy.

Method 1 Pickling Tools: A large glass bowl or other large container Pickled Pepper Chicken Feet Ingredients: One pound of good quality chicken feet, half a lemon, half an onion, three stalks of celery, two bottles of wild pepper (i.e. millet pepper),

Fresh pepper, cinnamon, star anise, pepper, garlic, ginger, other vegetables (carrots, lettuce segments and other crisp vegetables are acceptable) 1. Slice the lemon, slice the onion, and break the celery stems with a knife 2. Ginger, garlic

Beat them, wash and dry the peppercorns, cinnamon and star anise, cut the wild pepper into pieces and put them in a container; 3. Wash the chicken feet and boil them in water (flavors vary from place to place, the Mianzhu Qingdao method is to boil the chicken feet until they are thicker)

Soft, boneless, be careful not to cook it for too long so that it becomes too soft and rotten). After cooking, take it out, wash it with water to remove the floating residue, cut it into two to three pieces, and dry it; 4. Put the dried chicken feet in

In the jar, cover the beaten lemon, onion, and celery. 5. Pour boiling water into a large bowl. After cooling, add garlic, soaked red pepper, wild pepper, ginger slices, and Sichuan peppercorns. 6. Take the old jar pickle water (weight

and boiling water), pour into the water. 7. Put the dried chicken feet, beaten lemons, onions, and celery into a large glass bowl and soak for more than 30 minutes.

The difference between the second method of pickled pepper chicken feet and the first method is that this method does not rely on Laotan pickled vegetable water, but uses salt water to directly ferment.

Steps 1 to 3 are basically the same as method 1.

Pickling tools: Glass pickle jar (Chongqing pickle jar made of glass) Ingredients: One pound of good quality chicken feet, Laotan pickle water, half a lemon, half an onion, three celery stalks, wild mountain pepper (or millet pepper)

Two bottles, fresh pepper, cinnamon, star anise, pepper, garlic, old ginger (the best is the pickled ginger from Chongqing pickle jar), other vegetables (carrots, lettuce segments and other crisp vegetables can be used) 1.

Slice the lemon, slice the onion, and smash the celery stems with a knife. 2. Smash the old ginger and garlic. Wash and dry the peppercorns, cinnamon, and star anise. Cut the wild pepper into pieces and put them in a glass jar. 3. Wash the chicken feet and rinse with water.

Boil the chicken feet (flavors vary from place to place. The Mianzhu Qingdao method is to cook the chicken feet until they are soft and remove the bones. Be careful not to cook them for too long, causing them to become too soft and rotten). After cooking, take them out, wash them with water to remove the floating residue, and cut them into pieces.

Cut into two to three pieces and dry; 4. Put the dried chicken feet into the jar, cover it with the beaten lemon, onion, and celery, then add salt and MSG, cover the lid, and add water to the mouth of the jar.

Seal it and you can take it out and eat it after one to two days.