What cold dishes can pickled peppers be used for \x0d\ The most common ones are chicken feet, chicken gizzards, pig hands, pigeon bellies, pig skins, and many other cold dishes. \x0d\ Introduce a chicken feet with sauerkraut \x0d\ x0d \ 1. Ingredients for making pickled chicken feet: \ x0d \ chicken feet 1000g, 50g of wild pepper. \x0d\ Pickled acid, celery, pepper, monosodium glutamate, chicken essence, salt and a little pepper. \x0d\\x0d\ II。 Detailed steps of pickled chicken feet: \x0d\ 1. Choose a big chicken claw, chop it from the middle after washing (the whole chicken claw is ok), put it in a boiling water pot and cook it for 10- 15 minutes, then take it out and let it cool. \x0d\2。 Chop garlic and sea pepper for later use. \x0d\3。 Put boiling water in a wide-mouth container, add chopped garlic and mountain pepper, and cool. \x0d\4。 Take pickle water (about the same as the boiling water) from the old altar, pour it into a container filled with boiling water, and fully mix it with cold boiling water. \x0d\5。 Add pepper and a little pepper, whole mountain pepper, mountain pepper water, monosodium glutamate and a little chicken essence to the pickled pepper water. \x0d\6。 Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes (generally it can be left for a longer time and tastes better) before eating. \x0d\\x0d\ Third, how to pickle chicken feet: \x0d\ 1, garlic and mountain pepper can force out their fragrance when the boiling water is not cold. \x0d\2。 You can add some celery, red pepper, etc.