Materials: 10 chicken feet, 40 grams of high level white wine, 100 grams of water, half of a large onion, 1 slice of allspice, 2 star anise, 3 slices of ginger, 4 garlic, 10 grams of peppercorns, 360 grams of millet chili pickled peppercorns (even with pickled peppercorns in the water)

Seasoning: 1/2 tsp. of salt, 20 grams of sugar, 30 grams of white vinegar

Preparation:

Meaning:

1. Peel the garlic, slice the ginger, and cut the scallions into pieces.

2. Add a bottle of pickled peppers with pickled pepper water in the pot, add onion, ginger, garlic, star anise, coriander, peppercorns, water over high heat to cook open and cool for spare.

3. Chicken feet washed, cut off toenails.

4. Chop the chicken feet in half from it.

5. Start another pot of water, add peppercorns, 20 grams of white wine, cold water into the chicken feet, cook for 10 minutes until cooked.

6. Cook until the chicken feet can be easily inserted with chopsticks.

7. Put the cooked chicken feet into cold water to cool and change the water to wash the surface of the gelatin.

8. Put the cooled soaking water into a clean Lekopf box.

9. Put in the cooled chicken feet, salt, sugar, white vinegar, white wine 20 grams to cover the box and put it in the refrigerator for 2-3 days before serving.

Tips:

1. It is not easy to cook chicken feet for too long, too soft and rotten to eat will not be crisp. Cooked chicken feet with cold boiled water to wash two times to remove the gelatin, otherwise the bubble when the Hou will freeze.

2. Pickle water should be salty and flavorful enough, the phoenix claw is easy to taste, only delicious it. The next day that is flavored, it is best to soak on three, four days taste the best.

3. There are two kinds of pepper, one is called "millet spicy" one is called "wild mountain pepper" unless you can eat especially spicy, or I recommend that you buy "millet spicy" is spicy enough! I'm not sure if you're going to be able to do that.

Practice two

Ingredients: 800 grams of chicken claws, red pepper, sugar, ginger, lemon, pepper water, vinegar, soy sauce, cilantro, garlic, scallion white, salt, anise 1, peel 1 small piece

1. chicken claws thawed at room temperature, washed, remove the nails, the large claws of chicken chopped off, divided into 3, so that the more flavorful, the whole claws of the chicken will be slower to taste.

2. Boil water, put 2 slices of ginger, 1 piece of peel, and then into the chicken claws boil, fish out.

3. Change a pot, pour the right amount of water, put ginger, star anise, boil. Increase this step, change the pot to cook again, chicken claws fresh, no fishy flavor, chewing up the tough kind of crunchy, sinewy and chewy.

4. Boil good chicken claws into the pour, high heat and boil again, medium-low heat cook chicken claws. You can use chopsticks to clip the chicken claws, the outer skin will not break, poke with chopsticks, can skin, this time the chicken claws are good.

5. Chicken claws with a brush out, over cold water, drained. Cold water, quickly cooled down, can keep the chicken claws tough, the outer skin Q elastic.

6. Waiting for the chicken claws to cool process, you can prepare auxiliary ingredients. Ginger washed and sliced, chili washed and cut into sections, leaving 2 do not cut. Lemon washed and sliced, garlic, white onion, scallions were washed and prepared.

7. Put the cooled chicken claws into a plastic box, do not fill too full, I divided into two plastic boxes. Then the lemon slices, chili peppers, ginger, garlic, white onion, scallions, sugar, salt, placed on top of the chicken claws, then poured into the pepper water, balsamic vinegar, soy sauce. The liquid should be submerged chicken claws, so that it is flavorful and will not be bad, cover and put it in the refrigerator for one night to eat.

Tips:

1. Boil the chicken claws after boiling, it will be fragrant and delicious, chewy.

2. If you like chili, you can add chili. If you like acid, you can add some white vinegar.