Secret Recipe Pickled Chili Chicken Feet

Wash the chicken feet and remove the nails, cut them open, first cut them in half, then cut the side with the toes in half again. It's difficult for the whole pieces to absorb the flavor.

Marinade, ginger strips, pickled chili, salt, sugar, vinegar, mixed together: one teaspoon of salt, two teaspoons of sugar, one tablespoon of vinegar. (Both aromatic vinegar and aged vinegar are fine).

Bring the braising ingredients to a boil, add the chicken feet, and when the water boils, add one tablespoon of cooking wine and one teaspoon of salt. Cook for ten to twelve minutes. I cooked for ten minutes, and they were very crispy.

Rinse with cold water, frequently change the water, and soak for two hours. If you want to avoid trouble, change it every half hour, or just lower the heat slightly without turning it off.

Drain the chicken feet, then soak them in the prepared marinade. They can be eaten after more than five hours. However, the longer they marinate, the more flavorful and spicier they become.