pickled chicken feet

Take the chicken feet out of the refrigerator and soak them in water to defrost them. At the same time, they can also soak out blood (I soak for about half an hour)

Cut off the toenails from the soaked chicken feet, chop them into small pieces, and clean them again for later use

Add appropriate amount of water into the pan and bring to a boil. Add the processed chicken feet, add a tablespoon of salt, an star anise, a few pepper grains and a little white wine to boil.

There will be floating foam during the cooking process, so skim off the floating foam while cooking (you can also not skim, but I always think that skimming will make the fishy smell of chicken feet more disappear)

Cook over high heat for about four to five minutes until it is medium ripe (that is, chopsticks can penetrate the chicken feet), and then turn off the heat

Take out the cooked chicken feet and wash off the grease (there is a chicken foot in color, so I cooked it together in order not to discriminate against it, heh heh)

Put the greased chicken feet in the basin, and run the faucet with minimum water for half an hour (if you don't feel bad about the water, you can extend the time, one hour or two hours can do)

Continue to place the washed chicken feet in the basin and add the blisters that have not reached the chicken feet for about two hours (I changed the water many times when making it, and added ice cubes to the water for the last time. Of course, if I rinse it with water for two hours, there is no need to soak it)

Take an oil-free and water-free crisper or container, add appropriate amount of boiling water to it, add more than a dozen prickly ash grains, soak it until fragrant and cool it for later use (you can also add some millet spicy rice and soak it together)

This is the millet spicy food I bought. I bought a big bag of pepper water.

After the pepper water cools down, add the millet pepper to the pepper water, and put the ginger slices into the container. Put all the water in the millet pepper bag into the container. If you like spicy food, you can cut the millet pepper into pieces to make it more delicious. I just cut a few. I have heard that you should not cut the pickled peppers into pieces. I don't know why you say this, but there are also many people who cut them into pieces. For me who loves spicy food, cutting them into pieces is the best choice (the millet pepper added in the picture is only half, and I added a lot later)

Add the soaked and washed chicken feet,(I know that there cannot be raw water in the kimchi, and the container used to soak chicken feet cannot contain raw water, but I use raw water when soaking and washing chicken feet. I don't know whether to dry the water, and how to dry the water? Do you dry it thoroughly? But the chicken feet wouldn't look good then, so in the end, I washed the chicken feet with cold boiling water. Without completely drying the water, I washed the chicken feet with cold boiling water and added it directly to the container.) The water in the container should not exceed all the chicken feet. If it didn't, use a proper amount of cold boiling water, add white vinegar, add salt, and add pickled pepper water to add it to the container. My pickled pepper water was still a little bit short, but only a little cold white boiled water was added. No white vinegar was added. In the end, the water was actually level with the chicken feet. However, in order to ensure the taste as much as possible, I did not add water. In the end, whether I should add salt or not depends on my personal taste and the salty taste of the pickled pepper water. I tried the pickled pepper water and found it very salty, but I did not add salt.

Cover the prepared pickled pepper chicken feet and place them in the refrigerator for more than five hours (turn over halfway to make it evenly flavored)