Chicken feet (chicken feet) 500 g (about 8, try to choose fresh and fat ones with no congestion on the surface).

Composition:

Pickled peppers (bottled pickled peppers are sold in supermarkets outside) 200g, pickled peppers and pickled peppers soup also, celery (if the celery is old, you can copy it with boiling water) 300g, pepper 3g, salt 6g, monosodium glutamate 1g (which can be added or subtracted according to your own taste), and onion and ginger.

Exercise:

1, the chicken feet are washed and chopped into two pieces, and the meat pad is scratched (easy to taste);

2. Put water in the pot, add chicken feet after the water is boiled, and cook for 8 minutes on high fire;

3. Cut celery and onion into 1 inch sections respectively, and shred ginger for later use;

4. Take out the chicken feet and cool them with water; (completely cold)

5. Put the cooled chicken feet into a container with a cover, add celery, onion, shredded ginger, pepper, salt, monosodium glutamate and pickled pepper in turn, stir evenly, cover and marinate (stir 2-3 times in the middle).

Take it out in a day.