|Chicken feet||1 jin|
|Wild pepper water||Appropriate amount|
|Fragrant leaf||Appropriate amount|
|Chinese cinnamon||Appropriate amount|
|Star anise||Appropriate amount|
|Capsicum frutescens||Appropriate amount|
|monosodium glutamate||Appropriate amount|
|Flavor||Sour and hot|
Add water to the pot and boil the cinnamon leaves, anise pepper, wine and salt for about five minutes. It’s easier to taste as long as possible.
Chicken feet are split in half, nails are cut off, washed and boiled in perfume water for about 13 minutes.Take out the chicken feet and rinse them with cold water. If ice water is better, wash the gelatin several times more.
Prepare a container with cold, white, boiled or purified water. Add pickled pepper, pickled pepper water, chopped millet, salted chicken essence and lemon slices.
Chicken feet, carrots and cabbage are put into pickled pepper water, which can taste better.If there is celery, onions can also be put into it. It is eaten as pickles, which are sour and crisp.Then seal it and put it in the refrigerator. It tastes best after two days.
Sour and spicy chicken claws are ready, very simple.There’s no need to worry about preservatives.
It’s better to wear gloves when cutting millet pepper, or it’s too hot to hurt your hands.