Pickled pepper chicken feet originated from the folk in Sichuan and Chongqing areas. It is a delicacy that although not elegant, is extremely popular among people.

It needs to be pickled to be made. Let’s share how to make pickled pepper chicken feet.

1. How to make chicken feet with pickled peppers: Raw materials: 2 pounds of chicken feet, 200 grams of pickled peppers, 30 grams of pickled ginger, an appropriate amount of pickled pepper water, a basin of ice water, 5 grams of pepper, 3 bay leaves, 1 piece of ginger,

10 grams of millet pepper, 200 ml of rice vinegar, cooking wine, salt and appropriate amount of cold boiled water.

Preparation steps: ①: First cut off the tips of the chicken feet, rinse them and cut them in half, then put it in a pot with cold water. Add bay leaves, ginger slices, peppercorns, cooking wine and a little salt to the pot. After boiling, remove the floating foam.

, and cook for about 10 minutes; ②: Take out the cooked chicken feet and immediately put them into ice water to cool down. The remaining blood foam should be rinsed away, and the cooked fat should be cleaned. After processing, put the chicken

Take out the claws and drain and set aside; ③: Prepare a large pickle jar, throw the cooled chicken feet into it, then add pickled peppers, pickled ginger, millet chili, rice vinegar, pickled pepper water and salt, then pour in cold boiled water

Cover all the chicken feet, shake to mix evenly in the jar, then use a clean spoon to scoop out a little of the water inside to taste, and make adjustments if it feels insufficient; ④: Seal the jar and put it in the refrigerator, basically the next day

It is ready to eat. It will taste better if it can be soaked for 2 to 3 days.

2. Answers to frequently asked questions: 1. The tips of chicken feet must be removed. Should they be cut into several pieces?

Answer: It’s best to do this. One of the reasons for removing the tips of chicken feet is to keep it clean and hygienic and remove odors. The nail base of chicken feet is also difficult to clean thoroughly. The second reason is to make it safe to eat. Pickled pepper chicken feet

This thing is the kind of thing that becomes more and more addictive the more you eat it. If you don't remove the tips of the claws, you may poke your mouth and bleed while chewing it.

2. Why are there only bay leaves, pepper and ginger as spices?

Answer: The addition of seasonings basically depends on your own taste. The specific amount depends on the shape and volume of your jar.

But besides the taste, spices and the like also play a certain role.

Old ginger is added to remove the fishy smell, while Sichuan peppercorns are used to further remove the fishy smell while adding fragrance and a slightly numbing taste, while bay leaves are mainly used to provide some soft flavor.

3. What’s the point of boiling chicken feet and boiling them in ice water?

Answer: First of all, when cooking chicken feet, it is best to put them in cold water. This has at least two benefits: First, as the cold water starts to boil, as the water temperature rises, the chicken feet will slowly tighten, and the bloody smell inside will be eliminated more easily.

Thoroughly; secondly, the skin of chicken feet is not durable for cooking. If the chicken feet are cooked under boiling water, the skin that first comes into contact with the boiling water may be cooked to pieces, and the chicken feet with pickled peppers will lose their crispy texture.