Raw materials; 400 grams of chicken feet. Accessories: 80g of pickled pepper, 370ml of pickled pepper water, 2 star anise, 60g of pepper, 5 slices of cinnamon/kloc-0, 5g of fragrant leaves, 2g of ginger/kloc-0, 2g of white sugar, 45ml of cooking wine, 75ml of white rice vinegar, 5g of dried pepper, 4g of salt, 0.5g of black pepper and 2,300g of clear water. Production process:
The first step is to clean the chicken feet, cut off the nails and cut them in half. Soak the cut chicken feet in clear water for 20 minutes to remove blood. Put cold water into the pot, add chicken feet, then add star anise, 30 slices of pepper, cinnamon, 5 dried finger peppers, 4 grams of salt, 0.5 grams of black pepper and 230 ml of water. Ginger, fragrant leaves, 30ml cooking wine, sugar and black pepper are boiled for15min, without steaming for too long,15min is just right.
The second step is to wash chicken feet with cold water for many times to remove floating blood, vegetable oil, sugar and black pepper. After boiling, cook for 15 minutes, without steaming for too long, 15 minutes is just right. This process is very important, otherwise the stewed chicken feet will freeze. Mix pickled pepper juice. Mix pickled pepper water, chopped pickled pepper, 30 pieces of pepper, ginger, salt, white rice vinegar,15ml cooking wine and 230ml water.
Third step
Put the chicken feet in the mud pot, pour the pickled pepper juice, then add the dried finger pepper, and marinate in the refrigerator for more than 10 hour. This process is very important, otherwise the stewed chicken feet will freeze. Mix pickled pepper juice. Mix pickled pepper water, chopped pickled pepper, 30 pieces of pepper, ginger, salt and white rice vinegar.