Instruments: chicken claws 15 pickled peppers 200 grams of ginger 5 slices of peppercorns 100 grams of sugar 50 grams of white vinegar 20 grams of salt, cooking wine a moderate

1, the main ingredients standby, chicken claws cleaned to remove the nails, the first one in two, and then there is a finger side of the two in two.

2, cut chicken claws, blanch spare, rinse.

3, another pot of water, put pepper, ginger, dripping wine, and then into the chicken claws seasoned with salt, large fire boil to medium-low heat.

4, cook about 8 minutes or so, chopsticks can easily penetrate the chicken claws can turn off the fire, the chicken claws out, tap water to cool.

5, in order to make the chicken claws dry faster, I put ice (can make the skin of the chicken claws shrink, and then eat Q.)

6, prepare a large container, put the pickled peppers and pickled peppercorns water, salt, sugar, white vinegar, mix.

7, put in the processed chicken claws, stir well (you can stir a few more times during the soaking process).

8, soak for a day or overnight can be served.

Tips

Pick pick pickled chicken feet 4 tips

1, see the color: if the chicken claws are too white with hydrogen peroxide soaked, the normal pickled chicken feet color is very natural, with the chicken itself slightly yellow.

2, break open to see: normal animal bone joints after cooking is dark brown, meat texture is also colored, if you break open the chicken feet bone joints and meat texture is pure white, it shows that soaked with hydrogen peroxide.

3, look at the skin: if the chicken claws after breaking open the skin is very thin or even transparent and brittle, and it is easy to tear off, suggesting that the formaldehyde soaked, normal cooked chicken claws skin is very natural, and the skin has the toughness will not be easy to tear off.

4, taste: formaldehyde treated chicken claws taste will feel very brittle, while the general taste of chicken claws is very tough.