Pickled pepper in pickled chicken feet should be a kind of pepper. We call it Chaotian pepper here. When it grows on straw, it is the flower shape up, and the grown pepper is also up (the growth of peppers usually swings below). When it is tender, it is light blue and white (pickled chicken feet are such peppers), and then it is yellow, and then it is red old pepper. Fresh, really rare in the market. The method is very simple. Wash the chicken feet and put them into the pot, add ginger, cooking wine, salt, pepper and a little pepper, and add appropriate amount of other seasonings according to your own preferences, put more water in it, and then cook them with low fire until chopsticks can penetrate the chicken feet.