Bleaching wet chili pepper originated in the folk area of Waijing district, belongs to a cuisine not worthy of elegance, but very popular.

The main reason why hot and sour chili is so popular is that it is tasty and appetizing, the flavor Q is crisp, and although it is made from chicken claws, it is not a refreshing, and it is an excellent choice for both appetizers and entertaining snacks. So this time we will explain in detail the picking of peppers, step by step, in detail, the kitchen novice will not fail.

--Pickled chicken feet--

[Preparation of materials]: 2 pounds of chicken claws and paws, 200 grams of pickles, 30 grams of ginger, the amount of kimchi, 3 grams of ice water, 3 pieces of chili peppers, 1 ginger, 10 grams of millet chili peppers, rice vinegar 200 miral, cooking Wine, salt and cool white open amount.

[Production steps]:

1: first cut the chicken claw claw, rinse, then open, then cold water, add sesame leaves, ginger, pepper, cooking wine and a little salt, then the fish, then the fish, and then cook for 10 minutes is similar; (I like the soft flavor, I will cook for a long time, do not cook)

2: boiled chicken feet are immediately put into ice water to cool. Residual blood is poured and should be cleaned cooking fat, then the chicken meat off dragged out;

3: Prepare a large pickle jar, throw cold chicken claws, then add pickling pickle, ginger, millet chili, rice vinegar, chili pepper water and salt, then pour it into the cold white open all the chicken claws, shaking the livery jar livery, and then with a clean spoon to taste the flavor taste and feel the lack of taste;

4: Put the Jars into the refrigerator, into the refrigerator, basically you can eat, you can soak for 2 to 3 days, better.

[Detailed instructions for marinating chicken feet]:

1, chicken claws must be de-clawed pointers, is it a few pieces?

- A: It is best to have this, claws claws of a cuttings are clean and hygienic, remove the odor, the location of the chicken feet are not very complete and thoroughly clean; the second is to eat safe, marinated chicken feet this thing is kind of increasingly pleasant, if you do not take the claws, you may bleed, bleed out.

The change isn't always, but it's easier to savor when it's presented. When you eat, it's easier to eat and you won't be too "heroic". When you boil, the blood also cleanser cleaner, cooking time can also be some.

2, why is the spine just perfume, pepper and ginger?

A: Adding spices is basically a flavor. The exact dose depends on the shape of your jar. However, in addition to the flavor, in addition to the flavor, it has a certain effect. The addition of Lao Jiang is still there to go, the pepper further smells like flavor and some xu ma, while the scent is mainly to provide some softness to the taste. Of course, this spice can be adjusted to suit your taste, but spices such as star anise, cinnamon and cloves are not recommended. These spices can cause the chicken claws to darken in color, and these spices are of the dominant type. Once they are added to other flavors, they will be as small as possible.

3, What is the payment for cooking chicken claws and ice water?

- A: First of all, when cooking chicken feet, it is best to cold water, so there are at least 2 benefits: one is that the cold water as the water temperature rises to cook, the chicken feet will slowly tighten, the internal blood more excluded. thoroughly; the second is that the shell of the chicken feet is relatively unpleasant. If there is a pan in the pot, wait until the chicken claws claws are ripe, then the earliest contact with the cooking water may boil, so the marinade loses the cool flavor of the chicken feet.

Cooking chicken feet in cold water serves two purposes: one is to cool the boiled chicken feet, keeping the skin brittle and avoiding continuing to ripen under sustained high temperatures; the second is that the claws condense sudden low temperatures excess oil, so it can be completely cleaned and pickled pickled chicken feet more refreshing, as well as the possibility of oil in the pickle jar.

Summary:

Chicken claws claws should be de-clawed, cut into pieces to promote the entrance and remove the smell, blood, chicken feet cold water, so the outer skin is easier to rescue, blood more thoroughly; chicken claws sauce boiled, they must have iced water, at least it is cool white cooling to make the mouth crunchy; cooling, it must be washed to remove the residue of the blood and the oil from the boiling, to avoid the fruits and the failures and smells; essentially , after this content you can also change it. With lemon, passion fruit, rice vinegar, soy sauce, garlic, salt, sugar, etc., as an ingredient, the yogurt is another flavor and equally delicious.