One pound of pheasant feet, wild pepper, ginger, garlic, pepper, white vinegar, rice wine, salt, monosodium glutamate, sugar, and chili pepper.

Method:

1. Wash the chicken feet, remove the roots of the chicken feet, and cut into two halves. Bring water to a boil in a pot and pour in the chicken feet.

Put salt, ginger slices, rice wine, vinegar, and Sichuan peppercorns to remove the fishy smell. After the water boils, cook for another 7 minutes (don’t overcook it, as it will not taste good after a long time);

2. Rinse the pot in cold boiled water, then drain the water and set aside. Rinsing with cold boiled water will make the chicken feet taste more delicious;

3. Pour a small amount of cold boiled water into the basin first, and put it in Sichuan peppercorns, wild mountain peppers (the pickled pepper water should also be put in, only half a bottle is put in, it is already quite spicy),

Ginger slices, garlic granules, salt (more), MSG (a small amount), white vinegar ( The same amount of water as the cold boiled water before),

White sugar (preferably rock sugar, rock sugar plays a refreshing role. If you run out of rock sugar at home, just use white sugar instead),

Chili pepper ( You don’t have to put it in, I put it in to look good in taking pictures),

You can also adjust it according to your own taste. If you like spicy food, add more wild pepper, and if you like sour food, add more vinegar;

4. Then pour the drained sansho pepper into the prepared soup and soak it. The soup should cover the chicken feet.

Put it in the refrigerator and soak it for more than one day, every few days. Flip once an hour to ensure even flavoring.

Warm Tips:

1. The chicken feet must be immersed in cold water to make them refreshing. Adding vinegar and rock sugar can also make them refreshing.

2. If you like spicy food, you can cut the wild mountain pepper into pieces, or pour a small amount of boiling water into a basin first,

put the peppercorns and wild mountain pepper, let them cool, and then Put the actual materials in.

3. It is best to soak it for more than one day and turn it every few hours to ensure even flavor.

Main ingredients: chicken feet; auxiliary ingredients: soaked red pepper, water, ginger, star anise, bay leaves

Seasoning: cooking wine, pepper, salt

Method

1. Wash the chicken feet, cut off the nails of the chicken feet, and chop them into small pieces for easy flavoring.

2. Put the chicken feet into the pot, add appropriate amount of water, add ginger and cooking wine, blanch them, remove and drain.

3. Add water to another pot, add chicken feet, then add pepper, aniseed, and bay leaves in sequence.

4. Add salt, bring to a boil and turn to medium-low heat.

5. Cook for about 8 minutes. When chopsticks can easily penetrate the chicken feet, turn off the heat.

6. Take out the chicken feet, rinse them with tap water, and then let them cool completely.

7. Prepare a glass container and add a layer of pickled peppers.

8. Add the rinsed chicken feet.

9. Add another layer of pickled peppers. Pour in the pickled pepper water, cover, soak and marinate for a day or more before eating.

Tips

1. After cooking the chicken feet, rinse them with running water. This can wash away the colloid and grease on the surface and avoid the appearance of aspic. The longer it takes to rinse, , the whiter the color.

2. If the purchased pickled pepper water is not enough, you can add an equal amount of purified water and 2 tablespoons of rice vinegar.

3. If time allows, you can soak it for 3 days, which will make it spicier and more delicious. Stir it every once in a while to make the flavor more even.

4. If you like spicy food, you can also chop the pickled peppers and use them for pickling.

5. When cooking chicken feet, you can add more salt to enhance the flavor in advance.

6. The chicken feet do not need to be cooked too soft to maintain the taste and appearance.

7. When buying chicken feet, try to choose ones with bright color and no blood stains.