Coordinate Shenzhen, there are no homemade pickled chicken feet around. Anyone who buys packaging in the supermarket knows that it tastes like that, and there are many preservatives. After eating, I feel a little astringent in my mouth, and it is not difficult to make it, so I will try it myself.

Fried chicken is very simple. Look down if you don't believe me.

Defrost chicken feet, wash them, and cut off nails.

In order to taste better, cut the chicken feet and divide them in two. If you have luxury, no one will stop you from cutting them into roots.

I have to praise the kitchen scissors. Cutting bones is effortless, and it's worth carrying all the way back from Germany. It is more convenient to use scissors than a knife. I don't believe you cut it with a knife (maybe my own knife is too bad).

Then add water to the vertical pot to boil, add chicken feet and cook for about five minutes.

I cooked chicken feet, put a piece of ginger, three pieces of fermented glutinous rice, three pieces of star anise (you can put some cinnamon and fragrant leaves at will), two or three pieces of shallots (you don't bother to hit the link, just throw them into the pot), and wine with a fishy smell (enough cooking wine, but the cooking wine has just been used up, so I am as witty as I am, and I immediately look heroic.

Note: no salt, no salt, no salt!

In the process of cooking chicken feet, prepare the ingredients of pickled pepper water.

I just think that pickled peppers are not good-looking, so I cut a little red pepper. If you can't eat spicy food, use it as appropriate.

Then I didn't want to waste the delicious pickled pepper water, so I cut a little celery. The kimchi is ready, and it's good to have some refreshing kimchi when eating chicken feet.

Don't put all the pickled peppers. Cut them into sections to taste better and save raw materials.

I also put onions in my original version to make it more colorful. After all, it is full of color and fragrance, and the hue ranks first.

After the chicken feet are cooked, remove them and wash them with cold water. I washed it directly with drinking water. Wash some collagen from chicken feet (it's a pity to think about it) and wash it several times, otherwise the chicken will freeze and solidify.

Then pour pickled pepper water, white vinegar, pickled pepper, red pepper and celery in turn. The ratio of pickled pepper water to white vinegar is about 3: 1.

I have 20 chicken feet. Pickled pepper water and white vinegar are more than enough. If there are many chicken feet, you should add water.

Personally, I like to eat Chili, so I like to add some Chili to everything to make it richer and more layered.

Add a little sugar by the way. The function of sugar is soft, simple, rough and pungent, but if the taste is pungent, it can be softened and weakened by adding a little sugar, not too much, or it will be made into dessert accidentally.

Then mix well, seal it with plastic wrap and put it in the refrigerator. You can enjoy it in four or five hours.