1. Prepare the sauce according to the following ratio. It does not need to be refrigerated after completion, and can be directly sealed and stored. 60g pickled pepper, 30g rice vinegar, 30g mashed garlic, white vinegar 15g sugar 15g. Zoom in or out according to this ratio, depending on how many chicken feet you have. I bought eight chicken feet.

2. Boil the chicken feet in water, float them, and simmer for 3 minutes 15 minutes. Cool and refrigerate for more than 3 hours.

3, chicken feet to bone, first go to the big bone, then go to the small bone. After all the chicken feet are boned, cut the chicken feet in half with a knife, add the sauce and stir, and the sweet and sour boned chicken feet are finished.