Crispy pickled pepper chicken feet

Overview

How to cook Crispy pickled pepper chicken feet at home

1,000 grams of chicken feet, nails removed, chopped, and cleaned.
A bottle of wild mountain pepper. I have tried many kinds of pickled peppers, and I still think this kind of pickled wild mountain pepper tastes the best.
Chop the onion into large cubes, slice the garlic, and slice the ginger. Set aside.
Put the chicken feet into the pot, add an appropriate amount of cold water to cover the chicken feet, add a few slices of ginger, boil, skim off the foam, and continue cooking for 5-6 minutes.
Rinse it repeatedly with tap water, then soak it in ice water and ice cubes for 1-2 hours. When the weather is hot, you can add ice cubes halfway to keep the water temperature cool.
Take the chicken feet out of the ice water and drain them. Take a clean, water-free and oil-free crisper, cut the pickled peppers into sections, then sprinkle a layer of pickled peppers, onions and ginger slices on the bottom, put a layer of chicken feet, and then add a layer of pickled peppers and a layer of chicken feet in this order. Finally, pour the pickled pepper water, sprinkle a little salt, a little light soy sauce, 1 tablespoon of sugar, seal and refrigerate for 2-3 days.
Flip 2-3 times halfway to make it more flavorful.
Finished product pictures