There is such a dish in summer, making snacks and drinking wine. Is there any reason not to cook it a little?

The practice of pickled chicken feet with pepper.

Preparation materials, chicken feet, millet spicy (cut into small pieces), onion (cut into small pieces), white vinegar (about half a bottle per catty of chicken feet, 2/3 bottles per catty of chicken feet), celery pieces and sweet pepper (cut into small pieces),

Make a bottle of mountain pepper.

The preparation method is as follows: let the boiling water cool first, and then put it into the freezer for freezing. (Keep it cool)

Cut a chicken claw into two pieces, cook it in cold water (only cook it, not soft), then pick it up and soak it in frozen cold water until the chicken claw is completely cool. Then drain the water.

Put the above materials and chicken feet into a pot, pour white vinegar, and then add chicken essence, monosodium glutamate and salt. Pour in the reserved cold boiled water and stir well. Leave it for about 2 hours and you can eat it. The chicken feet that run out like this are sour and delicious, slippery and crisp.

I don't know what the chicken feet in the teahouse are like. The common practices of chicken feet are pickled chicken feet, tiger skin chicken feet, marinated chicken feet, abalone sauce chicken feet and so on. I think the teahouse should focus on refreshing cold dishes, so I will introduce the practice of pickled chicken feet.

Ingredients: chicken feet, pepper

Ingredients: onion, ginger, pepper, cooking wine, salt, sugar and vinegar.

1 First, cut off the nails of chicken feet, rinse them with clear water, and soak them in cold water with cooking wine, pepper and white vinegar for one hour.

2 Add an appropriate amount of water to the pot, add onion, ginger, salt, sugar and pepper (add water soaked with pepper together) to boil, pour into the pot and cool for later use.

3 Pour the soaked chicken feet into the pot, bring them to a boil, turn to low heat and cook for 30 minutes, then stew until they cool naturally.

4 Pour the cooked chicken feet into the boiled wild pepper water, put them in a fresh-keeping box and soak them in the refrigerator for 12 hours.

Such a delicious home-cooked version of pickled chicken feet is ready, and you can take it out at any time in the refrigerator. As long as you are careful not to enter raw water when taking it, you can keep it for about a week without worrying about eating it all at once.