Taste: hot and sour.
Ingredients: fresh chicken feet (250-300g)
Accessories: red pepper (100g)
Seasoning: garlic (10g), pepper (5g), pepper (2g), monosodium glutamate (2g) and salt (5g).
Editing the production method of this paragraph
Practice 1. Select a large chicken feet, wash them, chop them from the middle (the whole one is also ok), boil them in a boiling water pot 10- 15 minutes, then take them out and cool them.
2, garlic chopped, chopped mountain pepper, spare.
3. Put boiling water in a wide-mouthed container, pour chopped garlic and mountain pepper, and cool.
4, take the old altar pickle water (about the same amount as boiling water), pour it into the boiling water container, and fully mix it with cold boiling water.
5, add pepper and a small amount of pepper to the kimchi water, the whole mountain and sea pepper, mountain and sea pepper water, monosodium glutamate and chicken essence.
6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes. (Generally, it will taste better if you leave it for a longer time.) Practice 2 1, a jar of pickle water 2, a bottle of wild pepper 3. Cook the chicken feet and let them cool (don't forget to cut off the chicken nails before cooking them: p) Mix the above three points together, put them in a special pickle jar and seal them for a week. Practice 3 raw materials: chicken feet, salt, pickled mountain pepper bought in the market. Practice: After the chicken feet are washed, connect the pot with water and start to cook. After about 3 minutes, the pot is boiled. At this time, add the right amount of salt and continue to cook. As long as the chicken feet are cooked until they are 90% ripe, they are too old to taste good. Cook them for about 12 minutes and insert them with chopsticks, chopsticks.
Chicken feet with pickled peppers 2
It's cooked if you can insert it. Put the chicken feet into a plate, then let them cool for five minutes. After five minutes, pour in the bought mountain pepper, cook these chicken feet, and pour in a small bottle of mountain pepper with the juice. Finally, just let it cool for half an hour, and it is best not to put it in the refrigerator, because it is easy to smell. Practice 4 Wash chicken feet, remove nails and cut them in half. First, soak it in boiling water. Change the water, add onion and ginger slices, yellow wine, pepper, star anise and proper amount of salt into the water, add chicken feet, bring them to a boil with fire, and simmer for 15-20 minutes. Like crispy 15 minutes, like soft taste for 20 minutes. Prepare a refrigerator container with a lid, pour all the liquid in a bottle of pickled peppers, just a little, add some pickled peppers, and put 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, and it should be sour and sweet according to personal preference, but it should be salty enough, otherwise it will not taste. Put some pepper, an star anise and some thick ginger slices to help remove the fishy smell and improve the taste. After the chicken is taken out of the pot, it is put into cold water to cool thoroughly, and it can be degreased by water several times. Then put it in the right pickled pepper water, so that it can be soaked by the juice. Cover it and put it in the refrigerator. After soaking for two days, take it out and pick out the chicken and pickled peppers! Practice 5 raw materials: chicken feet, salt, pickled mountain pepper bought in the market. Practice: After the chicken feet are washed, connect the pot with water and start to cook. After about 3 minutes, the pot is boiled. At this time, add the right amount of salt and continue to cook. As long as the chicken feet are cooked to 90% maturity, they are too old to taste good. When they are cooked to 12 minutes, insert them with chopsticks, which means they are cooked.
Chicken feet with pickled peppers 3
Put the chicken feet into a plate, then let them cool for five minutes. After five minutes, pour in the bought mountain pepper, cook these chicken feet, and pour in a small bottle of mountain pepper with the juice. Finally, just let it cool for half an hour, and it is best not to put it in the refrigerator, because it is easy to smell. Practice 6 1. Wash chicken feet, chop them from the middle, cook them in a boiling water pot 10- 15 minutes, then take them out and cool them; 2. Chop garlic and pepper for later use; 3. Put boiling water in a wide-mouth container, pour chopped garlic and pepper, and cool; 4. Take the pickle water from the old altar (about the same amount as boiling water), pour it into a container filled with boiling water, and fully mix it with cold boiling water; 5. Add pepper and pepper to pickle water, whole pepper, pepper water, monosodium glutamate and a little salt; 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 to taste better); 7. plate. Process tip: If there is no pickled pepper water, use a bottle of bought wild pepper (of good quality), chop the wild pepper, put it into a pot, and add wild pepper water, salt, monosodium glutamate and cold boiled water to make pickled pepper water. Practice 6 Ingredients:
500 grams of chicken feet soaked in red pepper and millet pepper 5- 10 garlic 1 0-/5 cloves of ginger 1 1 pepper 5 grams of pepper 2 grams of cooking wine, one tablespoon of pickled pepper water and appropriate amount of boiling water. Production steps:1,clean the chicken feet and chop them from the middle for later use; Cut the ginger into pieces. 2. Boil in boiling water for 10- 15 minutes, then take out, cool and drain. 3. Put boiling water in a large bowl, cool it and add garlic, pickled red pepper, ginger slices and pepper. 4. Take the pickle water from the old altar (equal in weight to boiling water), pour it into the water, add cooking wine and pepper, and then mix thoroughly. 5. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes. 6, you can add celery, carrot sticks, onions and other vegetables, the flavor is better. I often do this:
Wash the white radish, cut it into long strips, put it in a basin, sprinkle with salt and marinate it overnight.
Then pour off the water, add white vinegar (probably not half the position of radish 1/3), or add less common vinegar, mix well and marinate in foot soaking water for a day and a half.
When eating, you can mix some seafood soy sauce, sesame oil, etc., with corn paste and porridge, which is very refreshing, especially suitable for autumn (the sour season is in autumn).
It's convenient to eat and cook as much as you want, without occupying land and worrying about spoilage.