Choose a big chicken claw, chop it from the middle after washing (the whole chicken claw can be used), put it in a boiling water pot and cook it for 10- 15 minutes, then take it out and let it cool.
2, garlic chopped, chopped mountain pepper, spare.
3. Put boiling water in a wide-mouth container, pour chopped garlic and mountain pepper, and cool.
4, take the old altar pickle water (similar to the boiling water), pour it into a boiling water container, and fully mix it with cold boiled water.
5. Add pepper and a small amount of pepper, whole mountain and sea pepper, mountain and sea pepper water, monosodium glutamate and chicken essence to pickle water.
6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes. (Generally, it can be stored for a longer time and tastes better. )
Exercise 2
1, a can of pickle water
2. A bottle of wild pepper
3. Cook the chicken feet and let them cool (don't forget to cut them off before cooking: P)
Mix the above three points together, put them in a special pickle jar and seal them for a week.
Exercise 3
Ingredients: chicken feet, salt, pickled peppers bought in the market.
Practice: After the chicken feet are washed, connect the pot with water and start cooking. After about 3 minutes, the pot boiled. At this time, add the right amount of salt to continue cooking. As long as the chicken feet are cooked to 90%, they will not taste good when they are old. When they are cooked 12 minutes or so, insert them with chopsticks, which means they are cooked.
Put the chicken feet in a dish and 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 together with the juice. Let it cool for half an hour at last. It is best not to put it in the refrigerator, because it stinks easily.
Exercise 4
Wash chicken feet, remove nails and cut them in half. Blanch the fishy smell with boiling water first. Change the water, add sliced onion and ginger, yellow wine, pepper, star anise and appropriate amount of salt into the water, add chicken feet, boil over low and medium heat, and stew for 15-20 minutes. 15 minutes for people who like crunchy, 20 minutes for people who like soft taste.
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 more spicy ones, about 1/5. Add drinking water to half of the container, and add white vinegar, sugar, salt and cooking wine to taste. The taste should be full, sour and sweet according to personal preference, but it should be salty enough, otherwise it will be tasteless. 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 thoroughly cooled in cold water and can be degreased with water for many times. Then put it into the appropriate 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!
Exercise 5
Ingredients: chicken feet, salt, pickled peppers bought in the market.
Practice: After the chicken feet are washed, connect the pot with water and start cooking. After about 3 minutes, the pot boiled. At this time, add the right amount of salt to continue cooking. As long as the chicken feet are cooked to 90%, they will not taste good when they are old. When they are cooked 12 minutes or so, insert them with chopsticks, which means they are cooked.
Put the chicken feet in a dish and 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 together with the juice. Let it cool for half an hour at last. It is best not to put it in the refrigerator, because it stinks easily.