Soaked Pepper Chicken Claws
Main Ingredientsmain
6 chicken claws? Adequate amount of pickled peppers for 3 servings
Sub-ingredientsothers
Salt 1 tsp? Sugar3 tsp? white vinegar3 tsp? boiling water? 1 gram of pepper? 2 tablespoons of cooking wine? Ginger 15 grams? 2 star anise
Pepper phoenix claws
step
1
Chicken claws washed, remove the chicken claws on the residual dry clothes, cut off the chicken claws of the nails
step
2
Chicken claws one by one chopped into small pieces (a chicken claw can be chopped into 3-4 small pieces)
Steps step
3
Then soak in water for about half an hour to remove the blood water
step
4
Soaked chicken claws and fish out and spare
step
step
5
Pour the pot into the appropriate amount of water
step
6
Put in the ginger
Step step
7
Put in the peppercorns and star anise
Step step
8
Add the wine
Step step
9
Put the chicken claws into the pot, and bring to a boil on a high flame
. Step step
10
Bring to a boil, then turn to medium-low heat and continue to cook for 15 minutes (with the lid half-covered to avoid overflowing)
Step step
11
Cooked chicken claws out, put into the water and soak for more than half an hour, changing the water two or three times in the middle of the day
step step
12
Take a larger bowl and pour in the pickled peppers and water
step
13
Add 1 tsp salt
step
14
Add sugar
step
15
Add white vinegar
step
Step
Add white vinegar
Step
Add white vinegar
Add white vinegar to the bowl and add the water. Step
16
Add boiling water
Step
17
Mix well and set aside to cool
Step
18
Put the chicken claws into the water of the soaking peppers, and try to put a little bit of the soaking water in, in order to cover the chicken claws, so that the chicken claws can be immersed in the flavor
.Step by step
19
Cover with plastic wrap and refrigerate for one night
The finished picture of the pickled chicken claws
Cooking tips for pickled chicken claws
Skillful tips
1, soak the chicken claws with water before cooking in a pot to remove the blood in the claws;
2, Pickle water as much as possible to put a little more, in order to have no chicken claws, so that the chicken claws soak into the flavor;
3, if there is enough time, the chicken claws can be soaked for a little longer, so that it will be more flavorful.