500g of white chicken feet, brine 1 000g, wild pepper1bottle, 50g of celery, 50g of pickled pepper, 50g of pickled ginger, 50g of white vinegar, 50g of fermented glutinous rice juice, 20 slices of fresh pepper, monosodium glutamate10g, and refined salt/kloc-0.

Production method:

1. Remove the old skin and toe tips from chicken feet, break them into two pieces, wash them, soak them in boiling water to remove blood, and then rinse them off. Cut celery stems into 5cm long segments and remove tendons.

2. Put the pot on strong fire, add water to boil, add chicken feet to cook until it is 80% cooked, take out the salt, put it in a glass pickle jar, add celery, pickled ginger, pickled pepper, fresh pepper, pepper, white vinegar, fermented glutinous rice juice and monosodium glutamate, add old salt water (depending on drowning chicken feet), and soak for 4-6 hours.

Features:

Chun Xue in jar meat food is crystal chicken feet, which is characterized by glittering and translucent luster, mellow and meaningful taste and comfortable and crisp taste.