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 to about 12 minutes, insert them with chopsticks to show that 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.

Chicken feet with pickled peppers, which is convenient to cook at home, tender and a little spicy, is a delicious dish.

Homemade boneless chicken feet

[Selection of raw materials]

Choose white and tender chicken feet, but it is best not to use small or bloodstained ones; When choosing broiler claws, try to have the same size, and it is best to choose large ones (small ones are not easy to debone).

[Rinse and soak]

Because chicken feet have an earthy smell, you have to rinse them if you want to reduce or remove them. However, it should be noted that in the rinsing process, the small yellow cocoon scar on the palm of chicken feet should be removed with a knife, and the yellow "coat" remaining on chicken feet should be faded. After washing the chicken feet, soak them. When soaking, it is best to put it in clear water with appropriate amount of onion ginger and cooking wine (or 10% beer) and soak it for 3-4 hours.

[mastering stew]

Soak the soaked chicken feet in a boiling water pot (to remove fishy smell and impurities), then put them in a clear water pot, add a proper amount of cooking wine, scallion and ginger slices, bring them to a boil with strong fire, then turn the fire down to keep the water in the pot slightly boiling, cover them and stew for about 10 minute, and take them out immediately when the chicken feet are full and oily. Pay attention to the following points when stewing:

(1) When cooking chicken feet, water should not be too little, so it is better to submerge the raw materials.

(2) Don't cook with big fire when stewing, otherwise the chicken feet will be boiled; Then in the process of stewing, you can't stir it with a spoon or other stoves, otherwise some parts of the chicken feet will be broken, which is not conducive to deboning and affects the beauty of the chicken feet. [Quick cooling] Stewed chicken feet should be cooled immediately. When cooling, it should be noted that it is best to soak the chicken feet in flowing water, so that the chicken feet can be cooled quickly. Its disadvantage is that after the high-temperature chicken feet are put into the water, the water temperature in the basin will quickly rise to tens of degrees, which will affect the cooling effect. [Boning method] After the chicken feet are completely cooled, the bones can be removed. The specific method is to control the moisture of chicken feet, pick up a chicken foot with the left hand so that the palm of the chicken foot faces down, draw a line along the bones on the back of the three toes of the chicken foot with the fingernail of the right hand (or hold a knife with the tip of the knife in the right hand), then pinch off the toe tip of the chicken foot with the hand (or chop it off first), then pinch the toe bone front end of the chicken foot with the thumb and forefinger, and push it from the toe tip to the palm, when pushing it to the end. Take out all the chicken claw bones according to this method. The big bone at the back end of the chicken feet is pushed to the palm from above, and the bone can be taken out by pushing it to the bottom.

Post-treatment of bone removal. After the chicken feet are boned, they are finally brewed with flowing water for about 2 hours before they can be used for cooking.