Formula: 500g frozen chicken feet, 2 fragrant leaves, 2g fennel, 3g pepper, 500g pickled pepper 100g cold boiled water, 20g rice vinegar 100g pickled ginger, 50ml pickled pepper water, 50g millet pepper 10g ginger 10g, etc.

Exercise:

1. De-ice chicken feet first, then wash them, cut off toenails and cut them in half for later use.

2. Boil water at the bottom of the pot, add fragrant leaves, fennel, pepper and ginger, cook for 5 minutes, add appropriate amount of salt, add chicken feet and boil over ice water.

3. Then put the chicken feet in cold water, and remove the excess grease. Be sure to clean them, otherwise the chicken feet will be greasy when soaked and not crisp when eaten.

4. Prepare a clean sealed glass bottle, wash it thoroughly, and then dry it. Add chicken feet, cold boiled water, pickled pepper, pickled ginger, salt, pickled pepper water, rice vinegar and millet pepper, and the chicken feet must be completely submerged in water.

5. After making, seal the glass bottle and put it in the refrigerator. Generally, it can be eaten after 24 hours, but the longer it is left, the better it tastes.

Chicken Feet with Pickled Peppers

Eight suggestions:

1. Don't cook chicken feet for too long. They are overcooked. Chicken feet with pickled peppers are chewy. Chicken feet with pickled peppers are very crisp if cooked properly. Marinate chicken feet in water. You can delete them.

2. The cooked chicken feet must be washed and rubbed repeatedly, and there can be no oil, otherwise the pickled chicken feet will not be pickled for a long time. If cleaned, chicken feet with pickled peppers can be made very white.

3. A proper amount of pickled pepper water can make pickled chicken feet taste better. You can also add pickled ginger and pickles, and put whatever you like, which will make pickled chicken feet richer.

4. Don't touch the prepared glass bottle with oil and raw water, or the chicken feet with pickled peppers will be easily broken, which will destroy the taste.

5. If the pickled pepper water is not enough, it will taste particularly good if it is replaced by rice vinegar and cold boiled water.

6. The chicken feet must be completely covered and the glass bottles must be sealed, so the chicken feet with pickled peppers have a strong taste.

7. Chicken feet with pickled peppers can be eaten after 24 hours, but the longer the time is left, the stronger the taste will be.

8. Don't use spices such as star anise, cinnamon and clove when cooking chicken feet, which will easily lead to black chicken feet. Be sure to remember.

What are the practices of authentic pickled chicken feet?

When you hear the word "chicken feet with pickled peppers", you can't help swallowing. That kind of hot and sour taste makes people want to stop. The following is an introduction to the authentic practice of pickled chicken feet. Welcome to read!

Authentic method of pickled chicken feet

Method one

material

8 chicken feet, 200g pickled pepper, 1 spoon salt, pepper, white vinegar, cooking wine.

working methods

1. Wash chicken feet with clear water for many times, drain water and remove nails.

2, add the right amount of water to the pot, add a dozen peppers, peppers will emit fragrance when cooking, and can play a role in degreasing.

3. After the water is boiled, put the processed chicken feet in.

4, and then pour the right amount of cooking wine, which can play the role of refreshing, cover and cook for about 10 minutes, which is almost enough.

5. It can be easily pierced with chopsticks. Don't cook it for too long, or you won't chew your head when you eat it.

6. Rinse the grease off the chicken feet slightly with cold water, or rinse them several times, so that the soaked chicken feet are more crisp and refreshing.

7. Cut the washed chicken feet into two knives. The bigger the slope, the better, and it is easier to soak them.

8. Put pickled peppers into chicken feet and pour pickled pepper water.

9. Add a little salt and season. If pickled peppers can drown chicken feet, there is no need to add salt. Pickled pepper water has certain salinity.

10, adding a small amount of white vinegar can neutralize the spicy taste of pickled peppers and make the soaked chicken feet more crisp.

1 1. Add cold boiled water or mineral water without chicken feet.

12, mix well, cover, and store in the shade or refrigerate for one day.

Method 2

condiments

Chicken feet, pickled peppers, ginger, garlic cloves, star anise, cinnamon, fragrant leaves, purified water.

working methods

1. Wash the chicken feet first, and then cut the chicken feet in two with a knife to facilitate the taste. Prepare seasoning.

2, chicken feet into the pot, add ginger, garlic cloves, pepper, fragrant leaves, star anise, cinnamon, salt.

3. Cook for about 13 minutes until the chicken feet are cooked, not too bad.

4. Take out the chicken feet and put them under the tap water to take a shower, so as not to freeze the meat in the future. Wash off all the chewing gum and let it cool thoroughly.

5. Prepare a glass or ceramic container with pickled peppers and pickled pepper water.

6. Add some pure water or cold boiled water, then pour an appropriate amount of white vinegar, stir well and add chicken essence and salt. In fact, the amount of vinegar depends entirely on personal taste. I tasted it with a spoon and determined the proportion. This is up to you to master.

7. Throw the cold chicken feet into the pickled pepper water, cover them and let them taste for themselves.

Method 3

condiments

Chicken feet, a bottle of pickled pepper, cooking wine, white vinegar, sugar, pepper, ginger, purified water.

working methods

1. Cook chicken feet in cold water and take them out.

2. Cut off the nails on the scalded chicken feet.

3. Cut a chicken claw into three pieces.

4. Add water to the pot, add ginger and pepper, pour a little cooking wine, and add chicken feet after boiling.

5. Turn off the heat after the chicken feet are boiled for about 6 minutes.

6. Soak the fished chicken feet in cold water quickly, and wash off the grease and colloid on the surface.

7. Pour pickled peppers into a porcelain bowl, add pepper and sugar, pour white vinegar and purified water and mix well.

8. Add the washed chicken feet, and the seasoning juice almost overflows the chicken feet.

9. Cover with plastic wrap and put it in the refrigerator for about one day and one night.

Method 4

material

900g of chicken feet, a bottle of wild pepper, 200g of white vinegar, 3 teaspoons of sugar and 0/0 teaspoon of salt.

way

1, chicken feet are clean.

2, into the pot to cook for about 15 minutes, immediately soaked in ice water.

3. Prepare a large enough container and pour in white vinegar.

4. Add sugar and salt in turn and stir well.

5. Pour the whole bottle of wild pepper into the soup.

6. Put the cooled chicken feet into the container.

7. Add appropriate amount of cold boiled water.

8. Cover and refrigerate overnight.

The steps of authentic pickled chicken feet

Pickling tools: glass bowls or other large containers.

Ingredients: a catty of chicken feet, half a lemon, half an onion, three celery, two bottles of wild peppers, fresh peppers, cinnamon, star anise, pepper, garlic, ginger and other 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 chicken feet, break them with water, 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 out the pickle water from the old jar 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.

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

Ingredients: a catty of good quality chicken feet, pickled mustard tuber from the old altar, half a lemon, half an onion, three celery, two bottles of wild pepper, fresh pepper, cinnamon, star anise, pepper, garlic, ginger and other vegetables.

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 chicken feet, break them with water, 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.

Wash chicken feet, remove nails and cut them in half. First, soak in boiling water. Change the water, add onion and ginger slices, yellow wine, pepper, star anise and proper amount of salt into the water, put it in, boil it, and stew it with medium and small fire 15-20 minutes. 15 minutes for people who like crunchy, 20 minutes for people who like soft taste.

How to make chicken feet with pickled peppers?

A catty of chicken feet, pepper, ginger, garlic, pepper, white vinegar, yellow wine, salt, monosodium glutamate, sugar and pepper.

Exercise:

1. Wash chicken feet, remove the roots of chicken feet, cut two petals, put water in the pot to boil, pour chicken feet, add salt, ginger, yellow wine, vinegar and pepper to remove fishy smell, boil water and cook for 7 minutes.

2. Rinse with cold boiled water after taking out the pot, and then drain the water for later use. The function of rinsing with cold boiled water is to make the taste of chicken feet more refreshing;

3. First pour a small amount of cold boiled water into the basin, add pepper, wild pepper, ginger, garlic, salt, monosodium glutamate, white vinegar, sugar and pepper, or adjust it according to your own taste. If you like spicy food, put more wild peppers, and if you like sour food, put more vinegar.

4. Then pour the drained mountain pepper into the prepared soup for soaking. The soup should cover the chicken feet, put it in the refrigerator, soak it for more than one day, and turn it every few hours to make it taste even.

Tips:

1, chicken feet must be too cold to refresh themselves, and vinegar and rock sugar can also refresh themselves.

2. If you like spicy food, you can cut the wild pepper into granules, or first pour a small amount of boiling water into the basin, add pepper and wild pepper, let it cool, and then add the actual materials.

3, it is best to soak for more than a day, turn it every few hours, so that the taste is even.

Ingredients: chicken feet Accessories: pickled pepper, water, ginger, star anise and fragrant leaves.

Seasoning: cooking wine, pepper and salt.

Exercise 1. Wash the chicken feet, cut off the nails of the chicken feet and chop them with a knife to facilitate the taste.

2. Put the chicken feet into the pot, add appropriate amount of water, add ginger and cooking wine, and then remove and drain.

3. Add water to another pot, add chicken feet, and then add pepper, aniseed and fragrant leaves in turn.

4. add salt, and the fire will turn to a small fire.

5, boiled for about 8 minutes, chopsticks can easily pierce the chicken feet and turn off the fire.

6, take out the chicken feet, tap water to cool, and then completely cool.

7. Prepare a glass container with a layer of pickled peppers.

8. Put the washed chicken feet in.

9. Add a layer of pickled peppers. Pour in pickled pepper water, cover, soak and marinate for more than one day.

skill

1. After the chicken feet are cooked, rinse them with running water, so as to wash off the colloid and greasy surface and avoid aspic. The longer you wash them, the whiter the color will be.

2. If you don't buy enough pickled pepper water, you can put the same amount of pure water and 2 spoonfuls of rice vinegar.

3, time allows you to soak for 3 days, which is more spicy and delicious. Turn it over every once in a while to make the taste more uniform.

4. If you like spicy food, you can also chop pickled peppers for pickling.

5, when cooking chicken feet, you can put more salt to achieve the goal of early taste.

6, chicken feet do not have to be cooked too soft, to maintain the taste and appearance.

7. When buying chicken feet, try to choose bright colors and no blood stains.

What is the most authentic way to pickle chicken feet with Chili peppers?

Material: chicken feet 500g.

Accessories: salt, onion 6g, ginger 6g, pepper 6g, cooking wine 4g, white vinegar 4g, pickled pepper 6g and sugar 3g.

1. Remove the nails from the chicken feet.

2, cut 2 pieces with a knife, and then cut the chicken feet from the middle, which tastes better.

3. After all the treatment, clean it with clear water.

4, cold water pot, add chicken feet.

5. Add onion and ginger slices.

6. Add salt and pepper.

7. Add a proper amount of cooking wine, bring to a boil with high fire, and turn to medium-low fire 12 minutes.

8. Take it out and rinse it with running water several times to drain the water.

9. Put it in a clean and sealed bottle.

10, with sugar and white vinegar.

1 1. Add the prepared pickled peppers.

12, add pickle water.

13, and finally put some pepper.

14. Cover and put it in the refrigerator. You can eat it in about 1 day.

15, soak chicken feet.

The most authentic way to pickle chicken feet with pepper

Chicken feet with pickled peppers is a famous food in Chongqing, and the method is simple. Finally, the successfully made chicken feet with pickled peppers are famous for their sour and refreshing taste, tough skin and fragrant meat, and are loved by everyone. Today, I will explain two recipes of pickled chicken feet and the most correct and delicious method, so that you can enjoy the happiness brought by delicious food.

Exercise 1:

Ingredients: 2 kg of raw chicken feet, about 20 wild peppers and 35-50g of mountain pepper water.

Seasoning: chicken essence 2g, ginger slices 10g, garlic 2g, star anise 5g, cinnamon 3g, fragrant leaves 3g, salt, white vinegar and cold boiled water.

1. Clean the raw chicken feet first, then blanch them in water, blanch them in a pot with cold water, bring them to a boil, and simmer for 5 minutes.

2. Take another pot, add chicken essence, ginger slices, garlic, star anise, cinnamon, fragrant leaves, pepper, salt and cook for 15 minutes, then put the cooked chicken feet in, cook for about 15 minutes on low heat, and then take out the pot with cold water for use.

3. Put the prepared mountain pepper water, mountain pepper, white vinegar, salt, boiled water and chicken feet into a glass bottle, seal it and eat it two days later.

Exercise 2:

Ingredients: 2 kg chicken feet, about 20 wild peppers, and 35-50g mountain pepper water.

Practice: ginger 15g, garlic 20g, pepper 5g, distiller's grains 20g, rock sugar 15g, pepper, salt, chicken essence and white vinegar.

1. Wash raw chicken feet, cut them in half, then add water to the pot, add ginger slices, distiller's grains, pepper, salt, chicken essence and chicken feet, and blanch them to remove fishy smell. It will take about 10- 15 minutes. Don't cook for too long, or the chicken feet will lose their flavor if they are too short.

2. Cooked chicken feet must be quickly cooled in ice water, which can make chicken feet more elastic and taste better!

3. Put pepper, mountain pepper, mountain pepper water, ginger slices, garlic, sugar, pepper, salt, white vinegar, boiled water and other seasonings into the glass bottle, and put it in the refrigerator for 48 hours before eating. The longer it takes, the better it tastes.

Precautions:

1. The above seasonings can be changed according to your own taste. Add more white vinegar and mountain pepper water to those who like sour, add more pepper and mountain pepper to those who like spicy, and add more salt to those who like salty. There is no fixed standard, so don't write the dosage!

2. The cooked chicken feet must be put into ice water, so that the chicken feet are full of chewiness.

3. Chicken feet must be cooked, the time for soaking chicken feet will be prolonged and the taste will be better.