Seasoning: 300g of Zanthoxylum bungeanum, 2 tablespoons of white vinegar, 2/3 tablespoons of sugar, chicken essence 1 tsp, salt 1 0.5 tsp, cold boiled water12 small bowl, green onion13 root, 6 slices of ginger and yellow rice wine/kloc.

Practice steps:

1. Wash chicken feet and chop them into small pieces, then wash them with cold water several times to remove blood from bones.

2. Then put the chicken feet into the pot, add the cooking materials and clear water, and after the fire boils, turn to medium heat for cooking 10- 12 minutes.

3. Take it out immediately after cooking and rinse it with cold water until the chicken feet are cool and the gum on the surface is washed clean.

4. Drain the water and put it in a clean oil-free glass jar.

5. Pour the water soaked in wild pepper into a bowl, add appropriate amount of white sugar, white vinegar, salt, chicken essence and cold boiled water and mix well. The proportion of sugar, vinegar and salt is adjusted according to personal taste, so you can taste it in the process of preparation to achieve your own satisfactory taste.

6. Then first pour the pickled wild pepper into a glass jar, and the dosage is also added according to personal taste. If you like spicy food, put more, or put less. You can also chop up some wild peppers and pour them into glass jars to make them more spicy.

7. Then pour the gravy into the jar, which will drown the ingredients.

8. Finally, cover the glass jar and put it in the refrigerator for 1-2 days.