Method 1

Choose a large chicken foot, clean it and chop it from the middle (whole is OK), simmer in a pot of boiling water for 10-15 minutes, then remove and cool.

2. Chop garlic and sea pepper into small pieces and set aside.

3. Put boiling water in a wide-mouth container, pour in minced garlic and mountain sea pepper, and cool.

4. Take Laotan kimchi water (about the same amount as boiling water), pour it into a container of boiling water, and mix it thoroughly with cold boiling water.

5. Add Sichuan peppercorns, a small amount of pepper, whole Shanhai pepper, Shanhai pepper water and a little MSG and chicken essence to the kimchi water.

6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes. (Generally, it tastes better if you leave it for longer)

Method 2

1. A jar of kimchi water

2. A bottle of wild sansho pepper

3. Cook the chicken feet and let them cool (don’t forget to cut off the chicken’s nails before cooking the chicken feet: P)

Mix the above three points together and put them into a special pickle jar. It will be fine after one week of sealing.

Method 3

Ingredients: chicken feet, salt, pickled sansho pepper bought in the market.

Method: After washing the chicken feet, add water to the pot and start cooking. The pot will boil after about 3 minutes. At this time, add an appropriate amount of salt and continue cooking. The chicken feet only need to be cooked until they are 90% done. If they are too old, they will not taste good. When the chicken feet are cooked for about 12 minutes, use a chopstick to insert them. If the chopsticks can be inserted, it means they are cooked.

Put the chicken feet into a plate and let them cool for five minutes. After five minutes, pour in the purchased sansho peppers and cook the chicken feet. It is best to pour in a small bottle of sansho peppers and all the juice. OK Finally, just let it cool for half an hour. It is best not to put it in the refrigerator because it is easy to transfer odor.

Method 4

Wash the chicken feet, remove the nails and cut them in half. First put it in boiling water to remove the fishy smell. Change the water, add onion and ginger slices, rice wine, Sichuan peppercorns, star anise and appropriate amount of salt into the water, add the chicken feet, bring to a boil over medium and low heat and simmer for 15-20 minutes. If you like it crispy, leave it for 15 minutes; if you like it softer, leave it for 20 minutes.

Prepare a large enough refrigerator container with a lid. Pour all the liquid in a bottle of pickled sansho pepper, just a little bit, and add part of the pickled pepper. If you like it spicy, add more, about 1/2. 5. Add drinking water to half of the container, add white vinegar, sugar, salt, and cooking wine to taste. The taste should be sufficient. You can decide whether it is sour or sweet according to your personal preference, but it should be salty enough, otherwise it will not taste good. Add some Sichuan peppercorns, a star anise, and a few thick slices of ginger to help remove the fishy smell and enhance the flavor.

Put the phoenix into cold water after taking it out of the pot and cool it thoroughly. You can wash it several times to remove the oil. Then put it into the right pickled pepper water, so that it can be soaked by the juice. Cover and place in refrigerator. After soaking for two days, take it out and pick out the phoenix claws and pickled peppers!

Method 5

Ingredients: chicken feet, salt, pickled sansho pepper bought in the market.

Method: After washing the chicken feet, add water to the pot and start cooking. The pot will boil after about 3 minutes. At this time, add an appropriate amount of salt and continue cooking. The chicken feet only need to be cooked until they are 90% done. If they are too old, they will not taste good. When the chicken feet are cooked for about 12 minutes, use a chopstick to insert them. If the chopsticks can be inserted, it means they are cooked.

Put the chicken feet into a plate and let them cool for five minutes. After five minutes, pour in the purchased sansho peppers and cook the chicken feet. It is best to pour in a small bottle of sansho peppers and all the juice. OK Finally, just let it cool for half an hour. It is best not to put it in the refrigerator because it is easy to transfer odor.