Chicken feet with pickled peppers, also known as chicken feet with pickled peppers, belongs to Sichuan cuisine. It is famous for its spicy and nutritious taste, tough skin and fragrant meat. It is a local traditional snack that is full of color, flavor and flavor. Pickled pepper chicken feet are not only popular among the elegant, but also loved by ordinary people. This delicacy has the effect of appetizing, promoting body fluids and promoting blood circulation. The production process is rather particular, so that the spicy taste of pickled peppers can penetrate into the chicken feet. Authentic pickled pepper chicken feet are plump and white, and the bones and flesh are fragrant when chewed, and have a strong flavor-enhancing effect.

Method 1

Ingredients: chicken feet (300 grams)

Accessory ingredients: 100 grams of millet and pepper)

Seasoning: garlic ( 10g), Sichuan peppercorns (5g), pepper (2g), monosodium glutamate (2g), salt (5g)

Method:

1. Wash chicken feet Remove the nails and cut them in half, first put them in boiling water to get rid of the smell. Change the water, add onion and ginger slices, rice wine, Sichuan peppercorns, star anise and appropriate amount of salt into the water, add the chicken feet, bring to a boil and cook over high heat for 8-15 minutes. If you like it crispy, leave it for 8 minutes; if you like it softer, leave it for 15 minutes.

2. Pour all the liquid from a bottle of millet spicy into the pot, just a little bit, add part of the millet spicy, add more if you like it spicy. Add an appropriate amount of drinking water (depending on how much chicken feet are brewed), then add white vinegar (according to your own taste), white sugar, an appropriate amount of salt, a little pepper, a little ginger and star anise, simmer over low heat for about 30 minutes, and let cool. , put into plastic or glass containers for later use.

3. After the chicken feet are out of the pot, put them into cold boiling water to cool them thoroughly. You can wash them several times to remove the oil. Then put it into the reserved sansho pepper water, so that it can be soaked by the juice. Close the lid and put it in the refrigerator. After two days, take it out and pick out the phoenix claws and pickled peppers and it's ready to eat!

Method 2

Ingredients: chicken feet, pickled peppers, pickled pepper, onion, ginger, garlic, star anise, cinnamon, pepper, bay leaves, sugar, vinegar, salt, cooking wine.

Method:

1. Wash the chicken feet, remove the nails, cut them into two, and then divide the side with the fingers into two. The whole soaking is difficult to taste;

2. Mix the marinade, ginger strips, pickled peppers, salt, sugar, and vinegar. One teaspoon of salt, two teaspoons of sugar, and one tablespoon of vinegar (balsamic vinegar and mature vinegar are all acceptable);

3. Bring the marinade to a boil;

4. Pour in the chicken feet, add one tablespoon of cooking wine and one teaspoon of salt to the boiling water, and cook for ten to twelve minutes;

5. After washing with cold water, change the water every ten minutes and soak for two hours. If you don't feel uncomfortable with the water, rinse it with gentle water. If you are worried about the water, change it every half an hour;

6. Drain the chicken feet and soak them in the prepared juice. You can eat them after five hours or more. But the longer it takes, the more flavorful it becomes and the spicier it gets.