Chinese Snack |


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Boneless chicken claw with pickled pepper

Boneless chicken claw with pickled pepper


Main material

Material Quantity
Boneless chicken feet Appropriate amount


Material Quantity
pickled pepper Appropriate amount
Vinegar Appropriate amount
Sichuan Pepper Appropriate amount
Star anise Appropriate amount
Fragrant leaf Appropriate amount
salt Appropriate amount
ginger Appropriate amount
Yellow Wine Appropriate amount
Scallion Appropriate amount


Flavor Slightly spicy
Technology burn
time consuming Twenty minutes
difficulty simple


step 1:

Put the chicken claws into the pot and add the cooking wine, ginger, onion, anise, pepper, fragrant leaves and water.

step 1

step 2:

Remove the float and cook it (about 12 minutes). If you like to rot it, you can cook it for a while.

step 2

step 3:

Put cooked chicken claws into running water to wash out the gelatin

step 3

step 4:

Drain the water and rinse the raw water with cold boiling water.

step 4

step 5:

Add pickled pepper to white vinegar, salt, pepper and water to boil and cool.

step 5

step 6:

Phoenix claws with drained water

step 6

step 7:

Cover and refrigerate for about 24 hours.

step 7

step 8:


step 8


The longer it lasts, the better it tastes.