Ingredients: a catty of high-quality chicken feet, half a lemon, half an onion, three celery, two bottles of wild pepper (millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger and other vegetables (carrots, lettuce and other crisp vegetables).

1. Slice the lemon, slice the onion and break the celery stalk with a knife.

2. Crushing ginger and garlic, washing and drying Zanthoxylum bungeanum, Cinnamomum cassia and Illicium verum, cutting Zanthoxylum bungeanum into sections, and putting into a container;

3. Wash the chicken feet and cut them off with clear water (the local flavor is different, and Mianzhu's sweeping method is to cook the chicken feet until they are soft and boneless, and avoid cooking them for too long, so that they are soft and rotten), take them out after cooking, wash them with clear water, cut them into two or three pieces, and dry them;

4. Put the dried chicken feet in the jar and cover with lemon, onion and celery.

5. Put boiling water into a large bowl, cool and add garlic, pickled pepper, pepper, ginger and pepper.

6. Take the pickle water from the old altar (the weight is the same as boiling water) and pour it into the water.

7. Dry the chicken feet, put the lemon, onion and celery in a large glass bowl and soak for more than 30 minutes.

Exercise 2

Different from the first method, this method does not depend on the pickle water in the old altar, but directly ferments with brine. Step 1~3 is basically the same as method 1.

Pickling tool: glass pickle jar (Chongqing glass pickle jar)

Ingredients: a catty of good quality chicken feet, pickled pepper water from the old altar, half a lemon, half an onion, three celery, two bottles of wild pepper (or millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger (preferably pickled pepper ginger soaked in Chongqing pickled pepper altar), and other vegetables (crisp vegetables such as carrots and lettuce).

1. Slice the lemon, slice the onion and break the celery stalk with a knife.

2. Crush ginger and garlic, wash and dry pepper, cinnamon and star anise, and cut wild pepper into pieces and put it in a glass jar;

3. Wash the chicken feet and cut them off with clear water (the local flavor is different, and Mianzhu's sweeping method is to cook the chicken feet until they are soft and boneless, and avoid cooking them for too long, so that they are soft and rotten), take them out after cooking, wash them with clear water, cut them into two or three pieces, and dry them;

4. Put the dried chicken feet into the jar, cover with lemon, onion and celery, then add salt and monosodium glutamate, cover the jar, add water and seal it, and take it out after one or two days.

Exercise 3

Wash chicken feet, remove nails and cut them in half. First, soak in boiling water. Change the water, add sliced onion and ginger, yellow wine, pepper, star anise and appropriate amount into the water.

Chicken Feet with Pickled Peppers

Chicken feet with pickled peppers (4)

Salt, put it in, bring it to a boil, and simmer for 15-20 minutes. 15 minutes for people who like crunchy, 20 minutes for people who like soft taste.

Prepare a refrigerator container with a lid, pour all the liquid in a bottle of pickled peppers, just a little, add some pickled peppers and more spicy ones, about 1/5. Add drinking water to half of the container, and add white vinegar, sugar, salt and cooking wine to taste. The taste should be full, sour and sweet according to personal preference, but it should be salty enough, otherwise it will be tasteless. Put some pepper, an star anise and some thick ginger slices to help remove the fishy smell and improve the taste.

After taking out of the pot, put it in cold water and cool it thoroughly. Rinse it with water several times to remove the oil. Then put it into the appropriate pickled pepper water, so that it can be soaked by the juice. Cover it and put it in the refrigerator. After soaking for two days, take it out and pick pickled peppers!

Exercise 4

Chicken Feet with Pickled Peppers

Chicken Feet with Pickled Peppers

1. Wash chicken feet, chop them from the middle, put them in a boiling water pot for 10- 15 minutes, then take them out and let them cool;

2. Chop garlic and pepper for later use;

3. Put boiling water in a wide-mouth container, pour chopped garlic and pepper, and let it cool;

4. Take the pickle water from the old altar (about the same as the boiled water), pour it into a container filled with boiled water, and fully mix it with cold boiled water;

5. Add pepper, pepper pickled water, whole pepper, pepper water, monosodium glutamate and a little salt;

6. Pour it into the cooled kimchi water and soak it for 30 minutes (generally it will taste better for a long time);

7. plates.

Process prompt

If there is no pickled pepper water, you can use a bottle of bought wild pepper (good quality) to chop the wild pepper, put it in a pot, and add wild pepper water, salt, monosodium glutamate and cold boiled water to make pickled pepper water.

Exercise 5

Ingredients: pickled pepper 500g red pepper and millet pepper 5- 10 garlic 10- 15 cloves ginger 1 pepper 5g pepper 2g.

Cooking wine, 1 tablespoon pickled pepper, appropriate amount of water, appropriate amount of boiled water.

Production steps: 1, washed and chopped from the middle for later use; Cut the ginger into pieces.

2. Boil in boiling water for 10- 15 minutes, then take out, cool and drain.

3. Put boiling water into a large bowl, cool and add garlic, pickled peppers, ginger slices and pepper.

4. Take pickle water from the old altar (equal to the weight of boiling water), pour it into the water, add cooking wine and pepper, and mix well.

5. Pour into the cooled pickle water and soak for 30 minutes.

6, you can add celery, carrot sticks, onions and other vegetables, the flavor is better.