Ingredients

10 chicken feet, 0.5 bottle of fermented marinade, 1 pinch of Sichuan peppercorns, 5 dried chili peppers, 5 slices of ginger, 1 section of green onion, 2 star anise, 2 tablespoons of rice wine

Method

1. Prepare half a pot of water, add Sichuan peppercorns, dried chili peppers, ginger, scallions and star anise, cook over low heat for 10 minutes until fragrant.

2. Wash the chicken feet, cut off the nails, and press each claw in the opposite direction. When you hear a "kada" sound, the tendon has been broken. (Just imagine the feeling of "splitting the muscles and breaking the bones"). In this way, the chicken feet will not shrink into fists after being heated, making it easier to eat and taste better.

3. Put it into the pot, pour in the rice wine, cook over low heat for 15-20 minutes, take it out and wait until it cools down.

4. Wash the lotus root, peel it, slice it (not too thin), put it in a pot and cook until it boils, immediately turn off the heat, take it out and wait until it cools down.

5. Prepare a large glass bowl, put the chicken feet first, put the lotus root slices on top, pour in the marinade, and then add the cooking water until the ingredients are covered.

6. Cover with plastic wrap and marinate in the refrigerator for more than 12 hours before serving.