making ingredients

main ingredient: chicken feet (3g)

auxiliary material: millet and pepper (1g)

seasoning: garlic (1g), pepper (2g), monosodium glutamate (2g) and salt (5g)

making process < 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 over high fire, and cook for 8-15 minutes. 8 minutes for crispy ones, and 15 minutes for soft ones.

pour a bottle of Xiaomi spicy liquid into the pot, just a little bit, add some Xiaomi spicy, and put more spicy ones. Add a proper amount of drinking water (depending on how much chicken feet are brewed), then add white vinegar (according to your own taste), white sugar, a proper amount of salt, a little pepper and a little star anise, simmer for about 3 minutes, let it cool, and put it into a plastic or glass container for later use.

after chicken feet are taken out of the pot, put them into cold boiled water to cool thoroughly, and you can degrease them with water for several times. Then put it into the standby mountain pepper water, which should be soaked by the juice. Cover it, put it in the refrigerator, and take it out two days later to pick out the chicken and pickled pepper and eat it!

Method 2

Make ingredients

Chicken feet, pickled peppers, bittern, onion, ginger and garlic, star anise, cinnamon, pepper, fragrant leaves, sugar, vinegar, salt and cooking wine.

production process

1. Wash chicken feet, remove nails, cut them, first split them in two, and then split the fingered side in two. The whole bubble is difficult to taste;

2. bittern, ginger strips, pickled peppers, salt, sugar, vinegar, mixing, one teaspoon of salt, two teaspoons of sugar, and one tablespoon of vinegar (both fragrant vinegar and aged vinegar are acceptable);

3. Boil the marinade;

4. Pour the chicken feet, pour a tablespoon of cooking wine and a teaspoon of salt into the water, and cook for ten to twelve minutes. I cooked it for ten minutes and it was crisp;

5. After washing with cold water, change the water every ten minutes and soak for two hours. If you don't feel bad about the water, rinse it carefully. If you feel bad about water, change it every half hour. It is best to use pure water for the last time. I am worried that the raw water is not clean, so I use pure water;

6. Keep the chicken feet dry and soak them in the prepared juice. You can eat them after more than five hours. But the longer it gets, the hotter it gets.

making tips

1. Pickled peppers must be clear. Last time I bought bad pickled peppers, they were a little cloudy and the taste was not very pure. There are places to sell pickles in the supermarket, but you should see if they are fresh. If they are sold out soon, don't buy them, because they must have been there for some time.

2. Bad marinade can enhance the flavor and add fragrance. There is a big difference between putting it and not putting it, but if it doesn't, don't put it.

3. The reason why salt, sugar and vinegar are added is that salt enhances the flavor, sugar enhances the fragrance, and it tastes better with the sour taste of vinegar;

4. When cooking, other spices are optional, but there must be no less pepper. The chicken feet are not fishy and fragrant. Put more pepper and a tablespoon of pepper. Put some salt when cooking to get rid of dirty things;

5. The longer you brew chicken feet, the whiter they will become and the crisper they will become, but not more than two hours. An hour to two hours will do. If it is less than an hour, the chicken feet are not very white and tender.

Practice 3

Chicken feet with pickled peppers in balsamic vinegar

Teach you how to make chicken feet with pickled peppers, and how to make chicken feet with pickled peppers is delicious

Process:

1. Select a large chicken feet, wash them, chop them from the middle (the whole one is ok), cook them in a boiling water pot for 1-15 minutes, then take them out and cool them.

2. Chop garlic and mountain pepper for later use.

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

4. Take pickle water from Laotan (about the same amount as boiling water) and vinegar, pour it into a container filled with boiling water, and fully mix it with cold boiling water.

5. Add pepper and a small amount of pepper to the pickle water, and the whole mountain pepper, mountain pepper water, monosodium glutamate and chicken essence are a little.

6. Pour the cooked chicken feet into the cooled pickle water, soak for 3 minutes (generally, it can be left for a longer time to taste better) and serve.

tip: 1. garlic and mountain pepper can force out their fragrance when the boiling water is not cold. 2, personal opinion, add too much celery, red pepper and so on.

Method 4

Ingredients: 3g chicken feet 5g pickled pepper

Ingredients: white sugar, salt, monosodium glutamate, white vinegar, onion and ginger

Production steps:

1. Cut off the nails of chicken feet with scissors.

2. Put chicken feet into the pot in cold water, add ginger slices and scallions, and then heat to boil, and cook for another three to five minutes.

3. Take out the chicken feet, soak them in ice water for five minutes, and then wash them slowly with flowing water until the water becomes clear.

4. drain the chicken feet and pour in the pickled pepper juice.

5. Add appropriate amount of sugar, white vinegar and monosodium glutamate.

6. put in a fresh-keeping box and refrigerate overnight. The longer the pickling time, the more delicious the chicken feet are.

Tip:

Wash chicken feet with plenty of water, and wash away the gum and oil slick, so that the pickled pepper juice of chicken feet will be clear.