Ingredients: 500g chicken feet, 300g Chen vinegar, 20g pickled wild peppercorns, 5g dried peppercorns, 20g millet peppercorns, cooking wine, salt, sugar.

Methods:

1, preferred ginger slices, millet pepper cut circles, chicken claws washed and cut off the nails;

2, then chicken claws into the cold water pot, add a few slices of ginger, 1 pepper, 1 tablespoon of cooking wine to open the fire boil, the water opened to beat the surface of the floating foam, and continue to cook on a small fire for 15 minutes;

3, another pot of old vinegar, and then pour into the millet pepper

3, another pot pour into the vinegar, then pour into the millet pepper, pickled pepper, add 1 ? tablespoons of salt, ? tablespoons of sugar to taste;

4, then the chicken claws drained and put into the vinegar, continue to cook for 10 minutes on a small fire, turn off the fire and then soak for 2 hours;

5, soak well and then put it out of the plate, you can enjoy.

Tips:

1, chicken feet need to blanch to remove blood and fishy taste;

2, the vinaigrette only need to add salt and sugar seasoning can be, if you do not like the taste of the acidic vinegar can reduce the amount of vinegar and add the right amount of wine and acidity;

3, the good old vinegar chicken feet be sure to soak for 2 hours or more to make it fully flavored and coloring, time to put in the refrigerator for 12 hours.