Chicken feet with pickled peppers is a unique folk food in Chongqing and belongs to Sichuan snacks. It is famous for its sour taste, tough skin and fragrant meat. Chicken feet with pickled peppers are not only elegant, but also deeply loved by ordinary people.

Chicken feet, the folk nickname of chicken feet catering industry. Chicken feet with pickled peppers (red pickled peppers, wild peppers can be millet peppers, and chicken feet with mountain peppers have the best flavor) are brewed from selected chicken feet, which originated from Chongqing's unique folk food and gradually became popular in Sichuan and Chongqing. In recent years, local enterprises in Chongqing have industrialized chicken feet packaging, holding invention patents, which have spread all over the country and are well received by the people of the whole country.

The next step is the practice of this pickled chicken feet!

Composition:

Chicken feet, pickled pepper white vinegar, ginger onion, cooking wine, pepper, ginger, onion, star anise and salt.

Exercise:

1. Clean chicken feet. If it is frozen chicken feet, soak it several times, change the water frequently and soak it in bloodletting water.

2. Remove the toenails from the chicken feet.

3. Put cold water in the pot, add chicken feet, ginger, onion, pepper and cooking wine, and cook for 20 minutes on low heat, because the chicken feet I bought this time are bigger and take a long time to cook. Poke the thickest part of the chicken feet with chopsticks, which means they are cooked.

4. Remove the chicken feet, remove the seasoning, and pass the cold water.

5. Cut chicken feet in cold water into 2 parts, and then soak them in cold boiled water.

6. Take a clean pot, add appropriate amount of water, add appropriate amount of water as needed, add ginger, onion, pepper, star anise and salt, and bring to a boil.

7. Let the boiled perfume water cool for later use. Be sure to let it cool. In fact, this step can be completed before cleaning the chicken feet, and it takes some time to cool down.

8. Take a clean basin, put chicken feet first, and then pour in all pickled peppers and pickled pepper water. If the pickled pepper can't pass the chicken feet, then the perfume water prepared above is not needed. If the chicken feet are still exposed to pickled pepper water, start adding the cooled spice water until the chicken feet are not submerged, then add some white vinegar and mix well. You can taste it and adjust it. Remember not to put the tasted spoon or chopsticks into the basin again. Cover with plastic wrap and refrigerate for more than one day. You can eat it when it tastes good.

9. Soaking for a long time makes it easier to taste and spicy.