Raw materials of chicken feet with pickled peppers: 500g of frozen chicken feet and 50g of pickled peppers. Take out the pickled peppers after opening the bag and put them away. Never pour out the pickled pepper water in the bag. In addition, some supermarkets will have pickled peppers in bulk, that is, one jar for one jar, which is better to use. Take out the pickled peppers and weigh them to pay the bill, and take a few spoonfuls of pickled peppers home.

Ingredients of pickled chicken feet: old wine, rice vinegar, garlic, ginger, salt and monosodium glutamate;

Making method of chicken feet with pickled peppers;

1, material preparation

Cut the thawed chicken feet in half (see the picture below), and it is easier to cut them slightly. Cover the cut chicken feet with cold water, add 20ml old wine, 10ml white rice vinegar and a little salt, and stir and soak for 30min. (Remove fishy smell and blood foam) Boil the pickled pepper water (disinfect), that is, turn off the fire when it is turned on (to prevent acetic acid from volatilizing too much), pour it into a container for cooling (remember), and add the washed pickled pepper, ginger slices and minced garlic (or add Sichuan-style raw materials such as Zanthoxylum bungeanum/Cinnamomum cassia/Angelica to boil it together according to personal preference).

2. Processing

Pick up the soaked chicken feet, put them in a pot, add clean water until they don't reach the surface, heat them with strong fire, cook them with strong fire for 3 minutes after the water is boiled, cover the pot, cook them with slow fire for 5 minutes, drain the boiling water, quickly pour the chicken feet into a large basin of cold water prepared in advance, and constantly change the water to soak them until the oil foam is removed, and take them out and drain.

Step 3: soak

Add the drained chicken feet into the cooled pickled pepper water (be sure to add it after cooling, otherwise it will easily form jelly). The pickled pepper water should not pass the surface of the chicken feet. If it is not enough, add cold water (add as little as possible); At this time, try the taste of pickled pepper water, add white rice vinegar, salt and monosodium glutamate in moderation, and feel that pickled pepper water is sour, salty and spicy, so that pickled pepper can taste.

Cover and serve after 24 hours.

Taboo:

Chicken should not be eaten with sesame, chrysanthemum, mustard, glutinous rice, plums, garlic, carp, turtle meat, shrimp and rabbit meat.

It is not suitable to eat when taking levodopa.

It is not suitable to eat when taking iron preparations.