material

500 grams of chicken feet, 200 grams of wild pepper, a little pepper, two star anises, one piece of ginger, four cloves of garlic, a little salt and a proper amount of chicken essence.

method of work

1. Put water in the pot, bring to a boil, add chicken feet, and cook until the chicken feet can be poked through with chopsticks (remember to cut your nails).

2. Take it out and put it in ice water.

3. Cut the onion, slice the ginger, mince the garlic and pepper, put the star anise into the box and put a bottle of wild pepper for later use.

4. Take some wild pepper and chop it up. I also cut some morning pepper soaked by myself for the sake of good color.

5. The cooled chicken feet are cut from the back and boned.

6. Put the chicken feet into a box with onion, ginger, garlic, pepper and octagonal, then add the wild pepper powder, salt and chicken essence, then pour in the wild pepper, then add a proper amount of cold water, stir well, cover and put it in the refrigerator for a few hours to eat.

Chicken feet with pickled peppers (slightly spicy) method 2,

material

Main ingredients: 500g of fresh chicken feet, 80g of self-made pickled peppers (including 50g of pickled pepper water and 30g of pickled peppers), fresh small red pepper 10g, and 300ml of clean water.

Seasoning ingredients: 200g of 9-degree white vinegar, 20g of high-alcohol liquor 10g, 20g of salt, 20g of rock sugar, 20g of ginger 1 piece, a little garlic 1 piece, a little onion, 20-30 pieces of pepper, one star anise and two pieces of cinnamon (pepper, star anise and cinnamon can be put or not).

Pre-curing: 30g of 9-degree white vinegar and 0/0g of high-degree white wine/kloc-0.

Side dishes: carrot 30g (white radish, celery, cucumber, etc. can also be added).

method of work

1, wash the ingredients first, cut pickled peppers and small red peppers into two or three sections, slice ginger and garlic, cut onions into small pieces, and cut carrots into small squares.

2. Cut off the fingernails of the chicken feet, cut them in half, put them into a large bowl, pour in 30g white vinegar and 10g white wine for pickling, grasp them by hand until the surface of the chicken feet is dry, pickle them for 5 minutes, and then rinse them with clear water.

3. Boil seasoning soup: pour water and pickled pepper into the pot, add pepper, star anise, cinnamon and salt, and turn off the fire after boiling.

4. Put pickled pepper, small red pepper, ginger, garlic and onion into the seasoning soup, add white vinegar, white wine, salt and rock sugar, stir a few times to melt the rock sugar, and let it cool for later use.

5, take another pot, add water to the pot (water is out of the formula, just marinate the chicken feet) and boil, add the marinated chicken feet, at the same time, turn the fire to the chicken feet and cook them slowly. A catty of chicken feet falls into the water. Just continue to cook for about five minutes after the water is boiled. If you cook for too long, the chicken feet will be boiled and lose their elasticity.

6. Take out the cooked chicken feet, put them under the faucet and rinse them with flowing water all the time, so that the chicken feet can cool down and wash away impurities at the same time.

7. After the temperature of chicken feet drops, put them into ice water, and add a plate of ice cubes to soak for ten minutes. This step can make the meat of chicken feet firm and crisp. I started soaking before meals, and then I operated the next step after meals. The soaking time has been one hour, and the water is still cold. )

8. Fish the frozen chicken feet into a glass bottle, and put some pickled peppers, small red peppers, carrots and ginger and garlic in the seasoning soup at intervals (pepper, star anise and cinnamon, I fished them out separately, but didn't put them in the pickled chicken feet. ), then pour in the seasoning soup, if you want to pass the chicken feet.

9. Seal the plastic wrap at the bottle mouth, cover the sealing cover and put it in the refrigerator for one day and one night.

Tips

1, after the chicken feet are cut into small pieces, a small amount of white vinegar and white wine are used to catch the chicken feet until the surface is dry, which can make the chicken feet whiter in color and more crisp in taste.

2, boiled chicken feet should be slowly soaked in a small fire, if cooked with strong fire, the chicken feet skin will easily crack and peel off.

3. After the cooked chicken feet are cooled, soak them in ice water to make the meat of chicken feet firm and crisp.

4, chicken feet marinated for a day and a night is basically tasty. If it is not tasty, see if the seasoning soup is not flavored enough.

5, the cooked seasoning soup, you can touch it with your fingers and taste it. If you feel that it is not enough, increase the amount of corresponding seasoning appropriately. The amount in the formula is just right for my taste, and the sour, spicy and salty are just right. But this still depends on personal taste.

6. The pepper, star anise and cinnamon in the seasoning soup can be kept, and these things are easy to get angry when eaten more. However, if you eat too much pepper, it will get angry, and you don't care if you add these two or three seasonings. The key is to improve the taste!

7. A catty of chicken feet just fills my glass bottle.

Chicken feet with pickled peppers method 3

material

Ingredients: chicken feet 1000g

Seasoning: millet pepper (100g, white vinegar 1 bag, 2 tablespoons monosodium glutamate, 2 garlic, 2 tablespoons sugar, 3 tablespoons salt and purified water 1 bowl.

method of work

1, first cut off the nails of the chicken feet and chop one chicken foot into three pieces.

2. First, soak the fishy smell in boiling water, put the chicken feet into the pot with cold water, boil the chicken feet for about 6-8 minutes, then turn off the fire and take them out after boiling.

3. Soak the fished chicken feet in cold water quickly (soak the chicken feet with ice cubes to make them taste more crisp)

4. Then wash off the grease and gum on the surface, so that the chicken feet that are soaked will be refreshing and delicious.

5. Pour pickled pepper into a bowl, add garlic, wild pepper, sugar, monosodium glutamate, a little salt, pour rice vinegar and a little pure water and mix well. It is better to almost overflow the chicken feet with seasoning juice. If you want something spicy, you can chop the wild pepper and pickle it.

6. Cover the fresh-keeping box and prepare to put it in the refrigerator for refrigeration.

7, put it in the refrigerator and refrigerate it for about one day and one night! My own taste feels that it is the most delicious after soaking for 2 days. Turn it every once in a while to make the taste more uniform. If you don't take it out on the way, I don't think it's a problem to eat it until the Mid-Autumn Festival. It tastes fresher. You don't have to stir it if you soak it for a long time.