Chicken Feet (Fengzhua): 400 grams
Pickled Peppers (Pickled Chili Peppers): 800 grams
Ingredients:
Star anise: 5 pieces Spring onion heads: 8 pieces 1. Wash the chicken feet thoroughly, then cut each foot in half and set aside. Add water to a pot, along with a small amount of cooking wine, appropriate salt, bay leaves, cinnamon, Sichuan peppercorns, star anise, and spring onion heads (the white part). Bring the water to a boil, then add the chicken feet and cook for 5-10 minutes. Avoid overcooking. 2. After boiling, remove the chicken feet from the pot and rinse them under a gentle stream of tap water (to allow the chicken feet to swell). Continue rinsing for approximately one and a half hours. 3. Next, thoroughly wash the chicken feet again with cold boiled water, then drain. Place all the pickled peppers into a glass container (note: the container may be larger than needed). 4. Add the chicken feet to the container, mix well, and add a small amount of white sugar. 5. As experienced chefs on food websites suggest, wait one day before eating. Following this advice, we wait one and a half days before tasting. 6. Wait patiently: 1 minute, 2 minutes, and after one and a half days… The flavor? We will share with you then.
