It is difficult to investigate the specific inventor of pickled chicken feet. It is said that Lan invented chicken feet with pickled peppers in 1998, but the authenticity remains to be verified. Chicken feet with pickled peppers is a kind of food that originated in Chongqing, Sichuan, China. It is one of the folk snacks. Chicken feet are actually chicken feet. Because of its delicious taste, it gradually became popular throughout Sichuan, and then spread to the whole country through the packaging of local enterprises in Chongqing.

Production introduction

Wash chicken feet, remove nails and cut them in half. First, soak in boiling water. Change the water, add sliced onion and ginger, yellow wine, pepper, star anise and appropriate amount of salt into the water, add chicken feet, boil over low and medium heat, and stew for 15-20 minutes. 15 minutes for people who like crunchy, 20 minutes for people who like soft taste.

Prepare a refrigerator container with a lid, pour all the liquid in a bottle of pickled peppers, just a little, add some pickled peppers and more spicy ones, about 1/5. Add drinking water to half of the container, and add white vinegar, sugar, salt and cooking wine to taste. The taste should be full, sour and sweet according to personal preference, but it should be salty enough, otherwise it will be tasteless. Put some pepper, an star anise and some thick ginger slices to help remove the fishy smell and improve the taste.

After the chicken feet are taken out of the pot, they are thoroughly cooled in cold water, and the oil can be removed by water for many times. Then put it into the appropriate pickled pepper water, so that it can be soaked by the juice. Cover it and put it in the refrigerator. After soaking for two days, take out the chicken feet and pickled peppers.