Delicious Pickled Chili Chicken Feet

Preparation: Cut the chicken feet in half; cutting them slightly diagonally makes it easier. Cover the cut chicken feet with cold water, add 20ml of rice wine, 10ml of white rice vinegar, and a little salt. Stir and soak for 30 minutes (to remove the fishy smell and blood foam). Boil the pickled chili water (for sterilization), turn off the heat immediately (to prevent too much acetic acid from evaporating), pour into a container to cool (very important), then add washed pickled chilies, ginger slices, and minced garlic (you can also, according to personal preference, add Sichuan ingredients such as Sichuan peppercorns, bay leaves, or angelica root to the pickled chili water when boiling).

Processing: Take the soaked chicken feet and put them into a pot. Add enough water to cover them, heat over high heat, and once the water boils, boil quickly on high for 3 minutes. Cover the pot, then simmer over low heat for 5 minutes. Drain the boiling water, and quickly transfer the chicken feet into a large basin of prepared cold water, changing the water constantly until all the scum is removed and the chicken feet regain their elasticity. Remove and drain.

Soaking: Add the drained chicken feet to the pickled chili water that has already cooled (be sure to add only after it has cooled, otherwise it will easily form a gel). The pickled chili water should cover the surface of the chicken feet; if it's not enough, add some cooled boiled water (try to add as little as possible). At this point, taste the pickled chili water and add an appropriate amount of white rice vinegar, salt, and MSG. The flavor should be strongly sour, salty, and spicy so that the chicken feet absorb the taste. Cover with a lid, and it can be eaten after one day. For a stronger flavor with less water, half a day of soaking is enough.