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yellow wine, vinegar and pepper to remove fishy smell, boil for 7 minutes, and then take out the pot (don't cook it out of date, it won't taste good for a long time);
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 (pickled pepper water should also be put in, I only put half a bottle, which is already quite spicy), ginger slices, garlic, salt (more), monosodium glutamate (a small amount), white vinegar (the same as the amount of cold boiled water in front) and white sugar (preferably rock sugar), which has a refreshing effect, and the rock sugar at home is used up.
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.
working methods
1. Wash the chicken feet, cut off the nails of the chicken feet, and chop them with a knife for convenience.
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.