The following is an introduction to the practice of pickled chicken feet for reference. The preparation materials are: chicken feet: 6, pickled pepper: appropriate amount, salt: 1 tsp, sugar: 3 tsp, white vinegar: 3 tsp, boiled water: appropriate amount, pepper: 1 g, cooking wine: 2 tbsp, ginger:/kloc-

1, chop chicken feet into small pieces one by one, and then soak them in clear water for 30 minutes.

2. Pour the right amount of water into the pot, add ginger slices, pepper, star anise and cooking wine, then remove the chicken feet and put them into the pot.

3. Cover the lid, boil over high heat, and turn to medium-low heat for 15 minutes.

4. Remove the cooked chicken feet, soak them in clear water for more than half an hour, and change the water two or three times in the middle.

5. Prepare a container, pour appropriate amount of pickled peppers and pickled pepper water, add 1 tsp salt, sugar, white vinegar and appropriate amount of boiling water, mix well, and then let it cool for later use.

6. Put the chicken feet into the pickled pepper water, and put as much pickled pepper water as possible to avoid the chicken feet and make the chicken feet soak into the taste.

7. Cover with plastic wrap and put it in the refrigerator for one night to eat.

8. complete.