Practice 1 Select a large chicken claw, wash it and chop it from the middle (the whole one is also ok), boil it in a boiling water pot 10- 15 minutes, then take it out and cool it.

2, garlic chopped, chopped mountain pepper, spare. 3. Put boiling water in a wide-mouthed container, pour chopped garlic and mountain pepper, and cool.

4, take the old altar pickle water (about the same amount as boiling water), pour it into the boiling water container, and fully mix it with cold boiling water. 5, add pepper and a small amount of pepper to the kimchi water, the whole mountain and sea pepper, mountain and sea pepper water, monosodium glutamate and chicken essence.

6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes. (Generally, it will taste better if you leave it for a longer time.) Practice 2 1, a jar of pickle water 2, a bottle of wild pepper 3. Cook the chicken feet and let them cool (don't forget to cut off the chicken nails before cooking them: p) Mix the above three points together, put them in a special pickle jar and seal them for a week.

Practice 3 raw materials: chicken feet, salt, pickled mountain pepper bought in the market. Practice: After the chicken feet are washed, connect the pot with water and start to cook. After about 3 minutes, the pot is boiled. At this time, add the right amount of salt and continue to cook.

As long as the chicken feet are cooked until they are 90% ripe, they are too old to taste good. When they are cooked for about 12 minutes, insert them with chopsticks, and the chopsticks with pickled peppers and chicken feet 2 can be inserted, which means that they are cooked. Put the chicken feet into a plate, then let them cool for five minutes. After five minutes, pour in the bought mountain pepper, cook these chicken feet, and pour in a small bottle of mountain pepper with the juice.

Finally, just let it cool for half an hour, and it is best not to put it in the refrigerator, because it is easy to smell. Practice 4 Wash chicken feet, remove nails and cut them in half.

First, soak it in boiling water. Change the water, add onion and ginger slices, yellow wine, pepper, star anise and proper amount of salt into the water, add chicken feet, bring them to a boil with fire, and simmer for 15-20 minutes.

Like crispy 15 minutes, like soft taste for 20 minutes. Prepare a refrigerator container with a lid, pour all the liquid in a bottle of pickled peppers, just a little, add some pickled peppers, and put more spicy ones, about 1/5.

Add drinking water to half of the container, add white vinegar, sugar, salt and cooking wine to taste. The taste should be full, and it should be sour and sweet according to personal preference, but it should be salty enough, otherwise it will not taste.

Put some pepper, an star anise and some thick ginger slices to help remove the fishy smell and improve the taste. After the chicken is taken out of the pot, it is put into cold water to cool thoroughly, and it can be degreased by water several times.

Then put it in the right pickled pepper water, so that it can be soaked by juice. Cover it and put it in the refrigerator.

After soaking for two days, take it out and pick out the chicken and pickled peppers! Practice 5 raw materials: chicken feet, salt, pickled mountain pepper bought in the market. Practice: After the chicken feet are washed, connect the pot with water and start to cook. After about 3 minutes, the pot is boiled. At this time, add the right amount of salt and continue to cook.

As long as the chicken feet are cooked to 90% maturity, they are too old to taste good. When they are cooked to 12 minutes, insert them with chopsticks, which means they are cooked. Pickled chicken feet 3 Put the chicken feet into a plate, then let them cool for five minutes. After five minutes, pour in the bought mountain peppers, cook these chicken feet, and pour in a small bottle of mountain peppers with juice.

Finally, just let it cool for half an hour, and it is best not to put it in the refrigerator, because it is easy to smell. Practice 6 1. Wash chicken feet, chop them from the middle, boil them in a boiling water pot 10- 15 minutes, then take them out and cool them; 2. Chop garlic and pepper for later use; 3. Put boiling water in a wide-mouth container, pour chopped garlic and pepper, and cool; 4. Take the pickle water from the old altar (about the same amount as boiling water), pour it into a container filled with boiling water, and fully mix it with cold boiling water; 5. Add pepper and pepper to pickle water, whole pepper, pepper water, monosodium glutamate and a little salt; 6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes (generally, it can be left for a longer time to taste better); 7. plate.

Process tip: If there is no pickled pepper water, use a bottle of bought wild pepper (of good quality), chop the wild pepper, put it into a pot, and add wild pepper water, salt, monosodium glutamate and cold boiled water to make pickled pepper water. Method 6: Ingredients: 500g of chicken feet soaked in red pepper and 5- 10 of millet pepper [1] garlic 10- 15 cloves of ginger 1 pepper 5g of pepper 2g of cooking wine, a spoonful of pickled pepper water and appropriate amount of boiling water. Production steps:/kloc-0 Cut the ginger into pieces.

2. Boil in boiling water for 10- 15 minutes, then take out, cool and drain. 3. Put boiling water in a large bowl, cool it and add garlic, pickled red pepper, ginger slices and pepper.

4. Take the pickle water from the old altar (equal in weight to boiling water), pour it into the water, add cooking wine and pepper, and then mix thoroughly. 5. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes.

6, you can add celery, carrot sticks, onions and other vegetables, the flavor is better.

How to make chicken feet with pickled peppers?

Pickled peppers and chicken feet dishes are classified into pickled and seasoned types. Ingredients: chicken feet 300g. Ingredients: Chili (red and sharp) 1 00g. Seasoning: garlic10g. Pepper 5g. Pepper 2g. monosodium glutamate 2g. Salt 5g. Wash chicken feet, chop them from the middle, and cook them in a boiling water pot10g. 2. Chop garlic and pepper for later use; 3. Put boiling water in a wide-mouth container, pour chopped garlic and pepper, and cool; 4. Take the pickle water from the old altar (about the same amount as boiling water), pour it into a container filled with boiling water, and fully mix it with cold boiling water; 5. Add pepper and pepper to pickle water, whole pepper, pepper water, monosodium glutamate and a little salt; 6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes (generally, it can be left for a longer time to taste better); 7. plate.

If there is no pickled pepper water, use a bottle of bought wild pepper (of good quality), chop the wild pepper finely, put it into a pot, and add wild pepper water, salt, monosodium glutamate and cold boiled water to blend into pickled pepper water.

How to make chicken feet with pickled peppers?

Wash chicken feet and boil them with water until they are about 80% ripe.

Take it out and immediately pour it in cold water (this is an important part, many just can't do it, so it's not delicious. If you are afraid of cold water, you can soak it in cold boiled water for a while and drain it.

Buy good pickled peppers (millet peppers, good and spicy, not expensive, depending on your shopping experience). Boil a pot of boiling water, add pepper granules and thick ginger slices.

(You can choose a small amount of star anise and cinnamon). Let it cool, add salt and mix well.

Get ready, a big empty can. Add the boiled cold water spice, then add the millet pepper and the cooked chicken feet.

Add a few drops of high-alcohol liquor, a few drops of vinegar and salt and mix well. Generally, you can eat it in two days.

It's made like this. Talent, crisp, deboned and delicious.

Don't copy others' experience, it's all done at home.

The practice of pickled chicken feet

Method 1: 500 grams of chicken feet, 200 grams of wild pepper, a little pepper, two star anises, one piece of ginger, four cloves of garlic, a little salt, and a proper amount of chicken essence 1.

2. Take it out and put it in ice water. 3. Cut the onion, slice the ginger, mince the garlic and pepper, put the star anise into the box and put a bottle of wild pepper for later use.

4. Take some wild pepper and chop it up. I also cut some morning pepper soaked by myself for the sake of good color. 5. The cooled chicken feet are cut from the back and boned.

6. Put the chicken feet into a box with onion, ginger, garlic, pepper and octagonal, then add the wild pepper powder, salt and chicken essence, then pour in the wild pepper, then add a proper amount of cold water, stir well, cover and put it in the refrigerator for a few hours to eat. Method 2: Material chicken feet 500g, pickled pepper 1 bottle (200g), white vinegar 1250ml, pepper 1 spoon, ginger 1 small piece, salt 10g, and sugar 15g.

2. Re-boil a pot of water, add the cooked chicken feet, add ginger slices, cook for 10 minute on medium and small fire, remove and rinse with water. 3. Pour water into another pot, add pepper and ginger slices, bring to a boil, remove from the fire, pour a bottle of pickled pepper (together with pickled pepper water), add white vinegar, salt, sugar and monosodium glutamate, stir well and let it cool for later use.

4. Take out the chicken feet after the shower, pour them into the soup in step (3) for soaking, cover them with plastic wrap and move them into the refrigerator for cold storage 1 day.

How to make chicken feet with pickled peppers?

Practice: 1, materials: 500g of chicken feet, 200g of wild pepper, 40g of rice vinegar, and 0/00g of cold boiled pepper (because wild pepper is salty, there is no need to add salt at all, and it is best to choose wild pepper with more pickled pepper juice, in that case, there is no need to add rice vinegar and cold boiled pepper).

2. Wash the chicken feet and cut off the nails. 3. Wash the chicken feet and boil them in boiling water. It is best to add a piece of ginger and cook them together.

4, skim the floating foam, so that the chicken feet will have no odor. 5, about 10 for a few minutes, you can easily tie it with chopsticks.

Don't cook for too long, or it will affect the taste. 6. Rinse with clear water repeatedly to remove the greasy surface of chicken feet, then divide them into appropriate segments, and finally soak them in ice water 15 minutes.

7. Put the chicken feet into the Le Kou Mei Te Le box and pour in pickled peppers, preferably without chicken feet. If the pickled pepper water is not enough, rice vinegar and boiled water can be added.

8. Cover the lid of the Mettler box and put it in the refrigerator. After one day, you can eat it.

How to make chicken feet with pickled peppers

How to pickle chicken feet with pepper Seasoning: chicken feet 1 kg (3 persons), pickle salt (Huai salt), a bottle of wild pepper, some pepper, ginger, cooking wine, white vinegar, sugar, monosodium glutamate 1, and cut off nails.

Cut it in half (two fingers are half). 2. Take a pot of water (I use mineral water or cold boiled water), put kimchi salt, then put it in, soak wild pepper, a few peppers, sprinkle with a little white wine and a little white sugar. Add white vinegar, add some monosodium glutamate, and put it in the refrigerator to cool it into ice water.

The purpose of freezing into ice water is to make the skin of chicken feet crisper. 3, burn a pot of water, add cooking wine, ginger slices, and cook chicken feet first.

Seven ripe, take out, rinse with cold water, the purpose is to remove glue. 4, put the washed chicken feet in, soak for a day, and taste it.

Chicken feet with pickled peppers Ingredients: 1, chicken feet a catty. 2. Half a bottle of pickled peppers.

3. About half a cup of pure water or cold boiled water. 4, salt, monosodium glutamate right amount.

Practice: 1, cut a knife longitudinally at the big bone on the instep of the chicken to the joint connected with the toes. 2. Cut it horizontally at this joint, and then remove the big bone.

3. Cook in boiling water after flying (you can put a little edible alkali, which will be white and crisp). 4. Take it out, shower it with cold water, put it in a bowl, add pickled pepper, salt, monosodium glutamate and purified water (the amount of water is the degree of drowning chicken feet), seal it and put it in the refrigerator for more than one day (the taste will be better if it is refrigerated for a long time).

5, when eating, take it out and put it on the plate.

How to make authentic Sichuan pickled chicken feet

Raw materials:

Chicken feet, pickled peppers.

Practice:

Step 1: Wash the chicken feet, chop off the tips of the feet and cut them in half.

Step 2: Boil the clear water in the pot, pour the chicken feet, and then add a proper amount of salt, a little cooking wine, pepper and star anise to continue to boil. As long as the chicken feet are cooked to 90% maturity, they are too old to taste good. When they are cooked to 10 minutes, insert them with chopsticks, which means they are cooked.

Step 3: Take out the chicken feet and rinse them. Turn down the tap and wash the chicken feet with running water 1 hour. The purpose is to remove the glue on the surface, so as to avoid turbidity when soaking, and the chicken feet will become whiter and whiter.

Step 4: put the chicken feet into a clean bottle, pour in pickled pepper water, and add white vinegar, salt and monosodium glutamate, so that the chicken feet can be soaked by juice. Cover it, soak it for two or three days, then take it out and pick out chicken feet and pickled peppers! I bought a big jar of pickled peppers, just to make chicken feet with pickled pepper water inside.

Step 5: Actually, making chicken feet with pickled peppers is not so complicated. You can also try it. It's not far from February 14. Apart from sending flowers, it would be nice if you could send chicken feet made by yourself to your beloved girlfriend! As far as I know, many girls like to eat chicken feet with pickled peppers.