Chicken feet, not freezer, estimated at 12.

white vinegar

Cooking wine

Sichuan pepper

cinnamon

A chunk of ginger.

Half a cabbage

Two colorful peppers.

Some salt and rock sugar.

A bottle of pickled pepper

Two garlic.

Cooking wine

How to make chicken feet with spicy pickled peppers?

Basic materials, group photos

Half a cabbage. Directly shred, then wash and drain for later use. Don't peel it before cutting. Oh, it's inconvenient, and it's not that beautiful.

Shred colored peppers and drain for later use. Wash chicken feet and cut them into small pieces. I have three chicken feet. I'm not good at knives, so I can take them quickly with kitchen scissors. Wash the blood after cutting the chicken feet, and pour a proper amount of cooking wine to soak the fishy smell for later use.

Crush garlic and ginger, and boil in water with pepper, cinnamon and salt. You can burn more here to cook the taste.

Pour out the excess water of the soaked chicken feet and cook them in a pot until the chicken feet change color. Poke the skin with chopsticks and you can turn off the fire. I put some salt here.

Take out the chicken feet and don't want those spices. Soak it in ice water. I changed the ice water twice, so the chicken feet will taste more crisp ~

Put Chinese cabbage, colored pepper and chicken feet into the bottle layer by layer, add appropriate amount of salt, ginger, pepper, pepper, rock sugar, and I also poured a lot of vinegar. Finally, pour eight full cold whites. Put it in the refrigerator and you can eat it the next day.