Better eat a pack. The combination of these two foods is called perfect match, which can arouse many people's appetite, and pepper can stimulate stomach buds. Chicken feet have collagen, which is harmless to human body, but the control amount is not too much, so it can only be like this. First of all, the last thing you should buy is wild pepper and chicken feet with pickled peppers! There are Youyou (this is a big brand, but the more glamorous the appearance, the worse the interior), Qiaofu (located in Geleshan, Chongqing, which has grown bigger and bigger in recent years and has the posture of being the boss, but only when the daughter-in-law is oppressed by the behemoth in front) and Huang Chao (that is, the production workshop of a farmer enterprise). Everyone knows that the raw material for soaking chicken feet is chicken feet, but how many people have seen chicken feet (raw materials) that have not yet become chicken feet? I believe you will decide not to buy that thing to eat after reading it. The main ingredients of Chongqing foot-soaking chicken feet are all shipped from other places, all of which are feed chickens. And most of them are the claws of chickens that died abnormally! Some people may ask me why I am so sure, because all chicken feet are frozen and there is blood in them, which means that this claw was not slaughtered after the chicken bled. I say this, you know, and most chicken feet are equipped with chicken feathers, old skins and chicken droppings! Slaughter it without any treatment. Speaking of which, do you still think that paw is not the paw of a dead chicken with chicken plague? The chicken feet have arrived, and the next step is to thaw and slaughter. This is normal. Maybe everyone thinks it's nothing. If you are a worker in a chicken claw factory and happen to be assigned to the slaughter workshop, you just don't want to scream every day. Why? It's okay in winter, but it's cold, so it's miserable in summer, and I have to endure the rancidity of chicken feet after thawing! Under the conveying of the machine, the cut chicken feet are sent to the machine for cooking. Under high temperature disinfection, there should be no problem, right? No! At this stage, you will never eat chicken feet, because chicken feet have no taste and you can't eat them at all. Boiled chicken oil on them, yellow, like shit. Will you eat? Then cool, disinfect with hydrogen peroxide (disinfection is a bit far-fetched, that is, wash the dirty things off your paws), and send them to the soaking workshop for soaking! Attention, everyone, the most critical step of pickled chicken feet is here, bubble! Why do people eat chicken feet hot, fragrant and crisp? The secret is here. In the soaking workshop, workers soak chicken feet with hydrogen peroxide, caustic soda, butanone and wild pepper for 48 hours, which is the favorite foot-soaking chicken feet. How powerful is the soaking solution? Let me tell you something. The large white plastic barrels used to hold the soaking solution were all corroded to yellow, and they were pungent when they walked into the soaking workshop. The next step is packaging. Don't think that the chicken feet you eat are chicken feet produced on April 24, then this thing is really produced on the same day. Generally speaking, according to the management, you may eat products on April 20th or 10. As for why, I don't want to explain too much, because this is the practice of the food industry. Now let's talk about my work, quality inspection. When I worked in the chicken feet factory, I had the problem of sampling and testing the microbial content in various stages of chicken feet production. The results are as follows: chicken feet are thawed and chopped, and there are countless bacteria; Bacteria exceeded the standard when chicken feet were cooked; It is qualified to disinfect chicken feet with hydrogen peroxide (because I sample hydrogen peroxide, it is meaningless if all the bacteria in hydrogen peroxide exceed the standard); Bacteria exceeded the standard when chicken feet were soaked in barrels (even under extremely acidic conditions). ); The bacterial content of finished chicken feet basically exceeds the standard! The quality inspector's job is to check, then forge the results, make false accounts (there will be internal accountability improvement, but the unqualified products still flow to the market), remember to record the truth, why, I can't say clearly. You may have to ask again, why is the inspection result of the quality inspection bureau qualified? This is easy to explain, and you don't have to guess how much the factory gave people. It's actually quite simple. The samples submitted for inspection are all carefully selected products, and their production technology and raw materials are different from those in your hand! Coupled with interpersonal relationships that you can never explain, it is naturally qualified. There are only a few items tested in the factory, such as the number of microbial flora and Escherichia coli. As for the content of arsenic sulfide and heavy metal residues, I'm sorry, there is no such equipment in the factory and it will not be prepared! You can tell everyone responsibly that it is absolutely over the standard! If you really can't help but want to eat, I suggest that you choose to eat a claw, that is, a claw, not because it is clean, but because its raw materials are the best, followed by the claw, and the lowest is the broken claw, which is also the most popular one. There is no concept of crispy in it at all. The whole chicken feet product (including all types and varieties) has only one thing. The intense stimulation of biting with strong acid will lead to long-term deterioration of your taste. Suggest making it yourself: 1 Wash the chicken feet first, and then cut them in two with a knife to make them tasty. Prepare seasoning. 2 chicken feet into the pot, add ginger, garlic cloves, pepper, fragrant leaves, star anise, cinnamon and salt. Cook 13 minutes or so until the chicken feet are cooked, not too rotten. Take out the chicken feet and take a shower under the tap water to avoid freezing in the future. Wash all the chewing gum and let it cool. 5 Prepare a glass or ceramic container and add pickled pepper and pickled pepper water. 6{ If you like spicy food, you can chop pickled peppers, I am), add some pure water or boiled water, then pour in a proper amount of white vinegar, stir well, and add chicken essence and salt. In fact, the amount of vinegar depends entirely on personal taste. I tasted it with a spoon and determined the proportion. This is up to you to master. 7 throw the cold chicken feet into the pickled pepper water, cover them and let them taste for themselves. Tips It is said that it can be eaten in 3-5 hours, and it doesn't matter overnight. My husband likes to soak for two days and thinks it is spicy enough. Turn it over every once in a while to make the taste more uniform.