Yipinxian soy sauce 1 bottles (500ml)

Duck feet 1000g

Dried fungus 100g

Garlic 2 large pieces

Millet pepper 500g

Appropriate amount of ginger

Zanthoxylum bungeanum appropriate amount

5-6 bay leaves

Balsamic vinegar 1 bottles (500ml)

Salt as appropriate

Sugar as appropriate

Cooking wine in moderation

How to make spicy and sour pickled pepper, fungus and duck feet

Preparation materials: How to make spicy and sour pickled pepper, fungus and duck feet? Step 1

Cut off the dead skin and dirt from the duck feet, clean them, put them in a pot under cold water, add a few slices of ginger, add cooking wine, bring to a boil over high heat, turn off the heat, rinse under the tap, drain and set aside. How to make spicy and sour pickled pepper, fungus and duck feet step 2

Soak the dried fungus in water. I needed it urgently, so I soaked it in hot water for 20 minutes. How to make spicy and sour pickled pepper, fungus and duck feet step 3

Add salt, ginger, cooking wine, Sichuan peppercorns, and bay leaves to the duck feet in a pressure cooker and cook over high heat for 5 minutes, then turn to medium heat and cook for 8 minutes. Rinse the cooked duck feet with purified water, remove excess oil and immerse them in ice water. How to make spicy and sour pickled pepper, fungus and duck feet step 4

Cut off the stems of the soaked fungus and cut it into small pieces. Blanch it in a pot of boiling water for 2 minutes, then pick it up and rinse it with cold water. Drain and set aside. Step 5

While the fungus and duck feet are chilling in ice water, pour the water from the millet pepper into a large bowl, add an appropriate amount of sugar and stir with chopsticks to melt and set aside. Cut half of the millet pepper into sections, crush the garlic and mince it, and take an appropriate amount of fragrance. Leaves and peppercorns are set aside. How to make spicy and sour pickled pepper, fungus and duck feet step 6

In a clean box, lay the fungus in one layer, add minced garlic, millet pepper, duck feet, and peppercorn leaves on the duck feet. After laying it out layer by layer, pour in the millet and pepper water melted with white sugar. Pour in half a bottle of fresh soy sauce and add an appropriate amount of white sugar. You can add more if you like. Then pour in a full bottle of balsamic vinegar. Close the lid and seal it and put it in the refrigerator. How to make hot and sour pickled pepper, fungus and duck feet. Step 7

The vinegar and soy sauce must cover the duck feet. It can be taken out and eaten after 3 days in the refrigerator.