Yellow rice wine, pepper, star anise and appropriate amount of salt, add chicken feet, bring 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 large enough refrigerator container with a lid, and pour all the liquid into 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,
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 the chicken feet are taken out of the pot, they are thoroughly cooled in cold water, and the oil can be removed by water for many times. Then put it into the right pickled pepper water,
Can be soaked by juice. Cover it and put it in the refrigerator. After soaking for two days, take out the chicken feet and pickled peppers.
Mianzhu boneless chicken feet are different from ordinary chicken feet. Sweep chicken feet soft but not rotten, boneless, and mix with sesame oil and coriander. Its characteristics are fragrant, soft, fresh and spicy.
Ingredients: chicken feet; Accessories: Zanthoxylum bungeanum.
Seasoning: salt, 2 grams of monosodium glutamate, half a slice of ginger, garlic, 2 pieces of star anise, pepper/kloc-0 yuan, cinnamon, white vinegar, 2 pieces of fragrant leaves and water.
Exercise:
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. Be careful not to cook the chicken feet too badly;
4. Take out the chicken feet and take a bath under the tap water to avoid chewing gum in the future. Wash off the gum and grease and let them cool.
5. Prepare a glass or ceramic container, put pickled peppers and pickled pepper water (you can chop pickled peppers if you like spicy food), add some pure water or boiled water, then pour a proper amount of white vinegar, stir well, and add monosodium glutamate and salt;
6. Put the cold chicken feet into the pickled pepper water, cover them, and put them in the refrigerator to make them tasty;
7. My own taste is the best in two days. Turn it over every once in a while to make the taste more uniform.
Cooking skills:
1. If you buy pickled peppers with enough pickled pepper water, you don't need to add white vinegar to taste.
2. Don't cook chicken feet too badly, or they will lose their crisp taste after soaking.