(1) 500g chicken feet, 50g wild pepper, 5 millet peppers, ginger 1 block, chicken essence 1 teaspoon, salt 1 teaspoon, 2 tablespoons cooking wine, and white vinegar 1 teaspoon.

(2) Clean the bought chicken feet, then cut off the nails on the chicken feet with a kitchen knife, and then cut more from the joints of the feet, and then cut the feet in half, so that a chicken foot 1 is divided into 3.

(3) Put the chicken feet into the pot, add clean water that hasn't touched the chicken feet, cut some ginger slices and put them inside to remove the fishy smell, then add 2 tablespoons of cooking wine to help remove the fishy smell, add 2 tablespoons of white vinegar, boil over high heat, and skim off the floating foam.

(4) When the chicken feet are completely cooked, take them out with a colander, put them in the faucet and rinse them too cold to wash away the grease on the surface of the chicken feet, then take them out and put them on the basket, and drip dry.

(5) Put the chicken feet in the fresh-keeping box, add the millet pepper segments, add ginger slices, add 1 teaspoon of salt, add 1 teaspoon of chicken essence, add 1 whole bottle of wild pepper and wild pepper water, and then put the whole fresh-keeping box in the refrigerator for more than 5 hours, so that the pickled chicken feet are made.

2, home-cooked pickled chicken feet practice 2

(1) Ingredients: chicken feet, cooking wine, onion, ginger, pepper, aniseed, cinnamon, fragrant leaves, pickled peppers, millet spicy, white vinegar, salt and chicken essence.

(2) Chicken feet are changed into knives and cold water. Add cooking wine, onion ginger, aniseed pepper, cinnamon and fragrant leaves.

(3) Cook for twenty minutes. Remove the cold water and put it in an appropriate container.

(4) Add hot millet spicy, add millet spicy, salt, chicken essence and white vinegar, and soak for one night.

3, home-cooked pickled chicken feet practice three

(1) Main ingredients: 500g chicken feet, 200g pickled peppers, seasoning salt 1 tablespoon, 4 slices of ginger, star anise 1 piece, 5 pieces of pepper 1 tablespoon, cooking wine 1 tablespoon, 500ml pickled pepper water and fragrant leaves.

(2) Wash the chicken feet, cut off the chicken feet' nails, and chop them with a knife to facilitate the taste. Put chicken feet into the pot, add appropriate amount of water, add ginger and cooking wine, blanch, remove and drain.

(3) Add water into another pot, add chicken feet, and then add pepper, star anise and fragrant leaves in turn. Add salt, and turn the fire to a small fire. Cook for about 8 minutes, and chopsticks can easily penetrate the chicken feet to turn off the fire.

(4) Take out the chicken feet, shower them with tap water, and then completely cool them. Prepare a glass container and put a layer of pickled peppers in it. Then put the washed chicken feet in. Add a layer of pickled pepper. Pour in pickled pepper water, cover, soak and marinate for a day or longer.