Making seasoning: salt, sugar, white vinegar, white wine, cooking wine.
Production process:
Soak, blanch, boil, brew, marinate, and make chicken feet with pickled peppers as white as clouds in five easy steps!
Preparation of Pickled Pepper Water: Add ginger slices to half a bowl of clear water, spread the pepper after boiling, pour in half a bowl of bottled Pickled Pepper and Pickled Pepper Water, taste it, add sugar, white vinegar, salt, 1 spoonful of white wine, or adjust the acidity or sweetness according to personal taste, and mix the above materials evenly.
One. Soak in clean water, add chopped onion, ginger slices and cooking wine, rinse the bought chicken feet and soak them for 2-3 minutes for later use; Handle the soaked chicken feet: cut off the nails and tear the yellow cocoon skin clean (soaked cocoon skin is particularly easy to handle, just tear it gently)
Two. Soak the soaked chicken feet in a boiling water pot, take them out and rinse them with clean water;
Three. Boil the water in another pot, add cooking wine, ginger and scallion knots into the clear water, put in 3 chicken feet, turn to low heat for about 10 minutes after boiling, and turn off the fire (be careful not to stir the pot when cooking to avoid skin damage);
Four. After the boiled chicken feet are taken out, they are quickly cooled, soaked by flowing water (if it is summer, it is best to prepare ice cubes), and the cooled chicken feet are cut into pieces, and one claw is divided into three sections (you don't have to cut the pieces, but I think it is easier to taste when you split them). After splitting the chicken feet, continue to soak them with flowing water for about half an hour;
Five. Pickling After the chicken feet aisle in No.4 Middle School is cold and white, drain the water and put it into the prepared pickled pepper water. Refrigerate and marinate overnight, then open the lid and eat.