Raw materials: chicken claws, pickled peppers, white vinegar, sugar, peppercorns, star anise, sesame leaves, ginger.

Practice steps:

Step 1, first wash the chicken claws, remove the toe.

Step 2, the chicken claws chopped pieces (want to taste faster can be divided into four) water boil, the first spices to cook 3 minutes, and then put the chicken claws into the pot to cook 5-8 minutes.

Step 3, cook to this look can be fished up. Never overcook or the texture won't be Q-tastic enough.

Step 4: After fishing up, rinse with cold water for 5 or 6 minutes, remove the spices and soak in cool water for about 1 hour.

Step 5: I didn't buy enough water for the pickled peppers, so I added most of the bowl of water, salt, sugar and white vinegar and boiled them again.

Step 6: When the water cools down, put the chicken feet into the water and mix well. Put into the refrigerator to chill two or three hours or so can eat. But I still recommend to refrigerate a day time, so it will be more flavorful.

Step 7, this is my refrigerated one day after the pickled chicken feet, very flavorful, Q bullet.