Pickled pepper chicken feet

Ingredients chicken feet.

Ingredients Laotan pickled pepper water.

Clean the chicken feet and cut them in half. Add star anise to the pot and bring to a boil. Put the cut chicken feet into the pot and cook. You can add some white vinegar (just cook it until it's cooked, don't cook it too soft).

Take out the cooked chicken feet and rinse them 5 or 6 times until they are as white as snow. Or you can rinse it and put it under the faucet, use small water and let the water flow for about an hour. Then put the rinsed chicken feet in ice water and put them in the refrigerator to soak for a while. (It’s best to prepare some ice cubes in advance. I didn’t think of it until the beginning, so I put the chicken feet down just after the surface of the water froze).

Use a pot of water to boil. After the water boils, put the chilled chicken feet into the pot and pick them up immediately (because I put the water directly in the refrigerator, I think there are bacteria, and I washed it directly with tap water, so I think it is better to boil it again).

Then put it in cold boiling water.

Pick it up and put it into a clean container, add the pickled pepper water, add a little white wine and white vinegar (white wine is to remove the fishy smell, white vinegar can also be used to remove the fishy smell and also to make the chicken feet whiter), and season appropriately (you can taste more salt, which is more suitable than usual cooking salt). If you like spicy food, you can chop the pickled pepper into small pieces.

If you can't wait, it can start in half a day. In fact, I think it takes at least one day and one night to really enjoy it. I usually soak it for two days before eating it, it's really delicious.

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