Exercise 1
Material: chicken feet (300g)
Accessories: millet pepper 100g)
Seasoning: garlic (10g), pepper (5g), pepper (2g), monosodium glutamate (2g) and salt (5g).
Exercise:
1. Wash chicken feet, remove nails and cut them in half. First, soak them in boiling water. Change the water, add onion and ginger slices, yellow wine, pepper, star anise and appropriate amount of salt into the water, add chicken feet, boil over high fire and cook for 8- 15 minutes. It takes 8 minutes to like crispy ones and 15 minutes to like soft ones.
2, pour a bottle of millet spicy liquid into the pot, just a little, put some millet spicy, put more spicy. 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 30 minutes, let it cool and put it in a plastic or glass container for later use.
3. After the chicken feet are out of the pot, put them in cold boiled water and let them cool thoroughly. You can wash it with water several times to remove oil stains. Then put it into the standby mountain pepper water to 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 peppers to eat!
Exercise 2
Ingredients: chicken feet, pickled pepper, brine, onion, ginger, garlic, star anise, cinnamon, pepper, fragrant leaves, sugar, vinegar, salt and cooking wine.
Exercise:
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 hard to taste;
2, bad salt water, ginger strips, pickled peppers, salt, sugar, vinegar, mixed, one teaspoon of salt, two teaspoons of sugar, one tablespoon of vinegar (both fragrant vinegar and mature vinegar can be used);
3. Boil the marinade;
4. Pour chicken feet, pour a tablespoon of cooking wine and a teaspoon of salt into water and cook for ten to twelve minutes;
5. After cold water washing, change the water every ten minutes and soak for two hours. If you don't feel bad about water, rinse it with water. If you think the water is not good, change it every half hour;
6, chicken feet control dry water, soaked in the prepared juice, you can eat it for more than five hours. But the longer it takes, the hotter it gets.
Tips:
1, the pickled peppers must be clear, because the pickled peppers I bought last time are not good, a little cloudy and the taste is not very pure. There are 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 play a role in enhancing taste and fragrance. There is a big difference between putting it and not putting it, but if it is not put, it will not be put;
3. The reason why salt, sugar and vinegar are added is because salt enhances taste, sugar enhances fragrance, and the sour taste of vinegar is better;
4, when cooking, other spices are dispensable, but the pepper must not be less, the chicken feet are not awkward, and it is very fragrant, put more, a tablespoon of pepper. Put some salt when cooking to get rid of dirty things;
5, brewing chicken feet, the longer the time, the whiter and more brittle, but not more than two hours. An hour to two hours will do. If it takes less than an hour, the chicken feet are not very white and tender.