Accessories: ginger100g, celery100g, and pepper 500g.

Seasoning: 3g of salt, 0g of 65438+ monosodium glutamate, 3g of sugar, 5g of rice wine, 50g of pepper (dried red tip), 5g of pepper, 20g of star anise and 20g of fennel.

trait

The combination of the fresh flavor of chicken feet and the crispness of pickled peppers makes the meat tender and chewy, salty and slightly spicy, with a slightly sour aftertaste, strong mountain pepper flavor and the flavor of Bashu pickles.

1. Remove the tips of chicken feet, clean them, and cut them in half with a knife;

2.？ Wrap dried capsicum, Zanthoxylum bungeanum and spice with gauze to make spice bag;

3. Wash ginger and cut into thin slices;

4.？ Wash celery and cut into diamond-shaped pieces;

5. Put the pot on medium fire, add water to boil until it boils, add seasoning bag, cook for a while, then pour it out and let it cool;

6.？ Soak chicken feet in boiling water, take them out and put them in cold water;

7. Add salt, monosodium glutamate, sugar, mash water, pepper and fruit juice into the cooled juice and mix well;

8. Add ginger slices, celery and chicken feet and soak for 4-6 hours;

9. Take out chicken feet, ginger and celery, put them on a plate and decorate them with wild peppers.

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 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.

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

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 into the cooled kimchi water and soak for 30 minutes.