Homemade pickled chicken feet at home, how to do the best? Chef to teach you

Connecting pickled peppers and phoenix claws must be a place that likes to eat chili peppers and pickles. Looked up, and sure enough, pickled pepper phoenix claws originated in Chongqing. In the greater said, originated in the area of Sichuan. The area around Sichuan is a paradise for spicy and numbing food, and it also loves kimchi.

Today to talk about the practice of pickled pepper phoenix claw. But often encountered problems is to buy back the pickled chicken feet is very tasty, but do it yourself will always feel the flavor check a little, how to do it is delicious? I specifically consulted the Vienna Hotel's food experts, to get the recipe to share with you.

Ingredients to prepare: 500 grams of phoenix claws, 258 grams of pickled peppers, 6 finger peppers, two slices of lemon, ginger, pepper, salt, sugar, white vinegar, a large bowl of ice water.

Steps to come:

1, the preparation of materials: phoenix claw cut off the nails washed, ginger slices .

2, the phoenix claw cut in half, good flavor.

3, the pot of water to add phoenix claws and ginger, open fire to boil, small fire to cook for 15 minutes, fish up with cold water to wash.

4, into the ice boiling water to soak for 10 minutes (to make the texture more Q-bomb).

5, cut two slices of lemon, three slices of ginger.

6, prepare a large bowl into 150ML cold boiled water, moderate salt, sugar, white vinegar. All pickled peppers and pickled pepper water. Then put the chili pepper, pepper, lemon slices, ginger slices into the mix.

7, phoenix claws fished out and control the water, pour into the seasoned soup mix well, cover and put in the refrigerator for 24 hours.

Notes:

1, phoenix claws before cooking to soak for an hour, so that the cooked phoenix claws more white.

2, with ice boiling water soak can make the taste of phoenix claw more Q-bomb.

3, hot material adjusted can try salty, add salt and vinegar in moderation.