1. Select a few big chicken feet, wash them and chop them from the middle (all of them can be used), put them in a boiling water pot and cook them for 10- 15 minutes, then take them out and let them cool.
2, garlic chopped, mountain pepper, ginger chopped, spare.
3. Put water into the wide-mouth container, pour in minced garlic, Jiang Mo and minced mountain pepper, and let it cool.
4, take the old altar pickle water (similar to the boiling water), pour it into a boiling water container, and fully mix it with cold boiled water.
5. Pickle water with pepper and a small amount of pepper, whole mountain pepper, ginger and mountain pepper water, monosodium glutamate and chicken essence.
6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes. (Generally, it can be stored for a longer time and tastes better. )