Chicken claws, wild mountain pepper

Material A: 25 grams of salt, 5 grams of brown sugar, 5 grams of white wine, a few peppercorns, 5 dried chili peppers, a piece of ginger sliced, three cloves of garlic sliced, and an appropriate amount of cold white water.

Practice 1:

1, the A material and wild pepper mix, soak for more than an hour.

2, chicken claws wash, cut off the claw tip, chopped small pieces, put in hot water and boil for about 20 minutes.

3, the boiled chicken claws with cool water to rinse off the floating oil, into the A material, marinated for more than half a day. It is best to marinate for a day or two.

Tips:

1, if the family has their own sichuan kimchi, you can directly use the kimchi altar of water to replace the A material, the flavor is better. A material is based on the kimchi starting altar of the recipe in proportion to the scaled-down.

2, the time to cook chicken claws should not be too long, otherwise the stew will affect the taste.

3, wild peppers are very spicy, do not need to put too much, you can pour some of the water of the wild peppers in the A material.

Practice 2:

The ingredients are more simple: one catty of chicken claws, half a bottle of pickled peppers, half a cup of cold water, salt / MSG in moderation.

1, chicken claws fly water and put in boiling water to cook. You can put a little bit of edible alkali, so it will be white and crisp.

2, fished out and rinsed with cool water and put in a bowl, then add pickled peppers, salt, monosodium glutamate (MSG), water submerged chicken claws. Cover and seal and put in the refrigerator for more than a day. (End)