Material: 500g chicken feet.
Accessories: ginger100g, celery100g, and pepper 500g.
Seasoning: 3g of salt, 0g of 65438+ monosodium glutamate, 3g of sugar, 5g of rice wine, 50g of pepper (dried red tip), 5g of pepper, 20g of star anise and 20g of fennel.
1. Remove the tips of chicken feet, clean them, and cut them in half with a knife;
2. The dried peppers, prickly ash and spices are wrapped with gauze to make a seasoning package;
3. Wash ginger and cut into thin slices;
4. Wash celery and cut into diamond-shaped pieces;
5. Put the pot on medium fire, add water to boil until it boils, add seasoning bag, cook for a while, then pour it out and let it cool;
6. Soak chicken feet in boiling water, remove them and let them cool;
7. Add salt, monosodium glutamate, sugar, mash water, pepper and fruit juice into the cooled juice and mix well;
8. Add ginger slices, celery and chicken feet and soak for 4-6 hours;
9. Take out chicken feet, ginger and celery, and decorate with wild peppers.
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The method of removing the big bone: cut the end of the big bone longitudinally from the instep to the center of the palm back, then cut it from the place where the big bone connects the small bones of each claw and finger, and then peel off the big bone. The small bones of each claw finger are still there for people to chew.