Chicken feet with pickled peppers, a delicious food that everyone loves, let's learn it today!

Chicken feet with pickled peppers is a unique folk food originating from Chongqing, which belongs to Sichuan snacks. It is famous for its sour and refreshing taste, tough skin and fragrant meat. Chicken feet with pickled peppers are not only elegant, but also popular with ordinary people.

chicken feet, a folk nickname for chicken feet catering industry. Chicken feet with pickled peppers (red pickled peppers, wild peppers can be millet peppers, and chicken feet with mountain peppers have the best flavor) are brewed with selected chicken feet, which originated from Chongqing's unique folk food and gradually became popular in Sichuan and Chongqing. In recent years, local enterprises in Chongqing have industrialized the packaging of chicken feet, holding invention patents and spreading to the north and south of the country, which is well received by the people of the whole country.

the next step is how to make this chicken feet with pickled peppers!

ingredients:

chicken feet, pickled pepper white vinegar, ginger scallion, cooking wine, pepper, ginger, scallion, star anise and salt

Practice:

1. Wash chicken feet. If it is frozen chicken feet, soak them several times, change the water frequently and soak them in bleeding water.

2. Remove the toenails from the chicken feet.

3. Put cold water in the pot, add chicken feet, ginger, scallion, pepper and cooking wine, and boil for 21 minutes on low heat, because the chicken feet I bought this time are relatively large and take a long time to cook. Poke the thickest part of the chicken feet lightly with chopsticks, and it means that they are cooked.

4. Take out the chicken feet, remove the spices and let them pass through cold water.

5. Cut chicken feet in cold water into 2 parts each, and then soak them in cold boiled water.

6. Take another clean pot, add a proper amount of water as needed, add ginger, scallion, pepper, star anise and salt, and bring to a boil.

7. Let the boiled spice water cool for later use. Be sure to cool it. In fact, this step can be done before cleaning the chicken feet, and it will take some time to cool down.

8. Take a clean pot, put the chicken feet first, and then pour all the pickled peppers and pickled pepper water. If the pickled peppers can't pass the chicken feet, then the spice water prepared above is unnecessary. If the chicken feet are still exposed to the pickled pepper water, start adding the cooled spice water until the chicken feet are not covered, then add some white vinegar and mix well. You can taste it and make adjustments. Remember not to put the tasted spoon or chopsticks into the basin again. Cover with plastic wrap and put it in the refrigerator for more than one day. You can eat it when it tastes delicious.

9. It takes longer to soak, which is easier to taste and spicy.