Preparation method of chicken feet with pickled peppers-preparation materials
Chicken feet 500g, pickled peppers, salt, ginger slices, star anise, pepper, cooking wine and white vinegar.
Practice steps
1. Wash chicken feet and cut off nails.
2. Cut chicken feet into small pieces.
3. soak the chopped chicken feet in water for about half an hour, and change the water several times in the middle, so that the blood will precipitate.
4. Put 1 tbsp salt into the pot, add appropriate amount of pepper, ginger, star anise and cooking wine to boil.
5. Then add the soaked chicken feet.
6. After the pot is boiled, scoop out the floating foam from time to time.
7, about five minutes, chopsticks can easily pierce the chicken feet, you can turn off the fire.
8. Take out the cooked chicken feet, keep a small flow with cold water, and keep brewing to let the chicken feet cool thoroughly.
9. In the process of washing chicken feet, pour pepper, pickled pepper and salt into the basin, add appropriate amount of boiling water to produce spicy fragrance, then pour pickled pepper water and ginger slices, and then add appropriate amount of white vinegar according to the amount of pickled pepper water.
10, soak the soaked chicken feet in pickled pepper water for about two or three hours before eating. Stir-fry a few times in the middle and evenly taste.
1 1. Put the soaked chicken feet in the refrigerator for freezing. Remember to eat them as soon as possible.
Self-made pickled chicken feet method 2 preparation materials
500g chicken feet, pickled pepper 100g, 2 lotus roots, 3 cucumbers, 2 carrots, proper amount of white vinegar, salt, pepper, cinnamon, fragrant leaves, star anise, cooking wine and white wine.
Practice steps
1. Prepare pepper, fragrant leaves, star anise and cinnamon, wash them and put them into steel seasoning balls.
2. Put the salt in an oil-free pan, and then add the seasoning balls.
3. Boil the water for another two minutes, then pour it into the container to cool.
4. After the chicken feet are washed, remove the nails and cut a knife in the middle. Boil the water in the soup pot, then add the onion, 2 slices of ginger and cooking wine, add the chicken feet and blanch until it changes color, and then continue to cook on medium heat.
5. Cut the pickled pepper in half, and pat the ginger and garlic evenly.
6. Cook the chicken feet until they are about 80% ripe, and take them out after about 12 minutes.
7. Wash off the oil on the surface with cold water and let it cool.
8. Prepare an oil-free quick container, spread it, pour the boiled water of pepper, and add the cooled chicken feet, ginger slices and garlic.
9. Add chopped pickled peppers and pickled pepper water and mix well. Pour in proper amount of white vinegar.
10, cucumber and carrot are cut into small strips and salted.
1 1. Cut the lotus root into small strips and blanch it in salt water.
12. After the water is boiled again, it is too cold to take out.
13. After the lotus root strips are completely cooled, filter the pickled cucumbers and carrots, pour them into pickled pepper water and pickle them with chicken feet.
14, add appropriate amount of white wine, cover with plastic wrap, and marinate in the refrigerator for one night. Take it out and eat it the next day!
skill
Don't cook chicken feet for too long. Chopsticks penetrate easily. If it is cooked too badly, it will lack chewiness. Take it out when it is about eight ripe.