Pickled pepper chicken feet, also known as pickled pepper chicken feet, belongs to Sichuan cuisine. It is famous for its spicy and nutritious taste, tough skin and fragrant meat. It is a local traditional snack that is full of color, flavor and flavor.

Pickled pepper chicken feet are not only popular among the elegant, but also loved by ordinary people.

This delicacy has the effect of appetizing, promoting body fluids and promoting blood circulation.

The production process is rather particular, so that the spicy taste of pickled peppers can penetrate into the chicken feet.

The authentic chicken feet with pickled peppers are plump and white, and the bones and flesh are fragrant when chewed, which has a strong flavor-enhancing effect.

Method 1 Main ingredients: Chicken feet (300g) Accessories: 100g millet pepper) Seasonings: Garlic (10g), Sichuan peppercorns (5g), pepper (2g), MSG (2g), salt (5g)

Method: 1. Wash the chicken feet, remove the nails and cut them in half. First put them in boiling water to remove the fishy smell.

Change the water, add green onion and ginger slices, rice wine, Sichuan peppercorns, star anise and appropriate amount of salt into the water, add the chicken feet, bring to a boil over high heat and cook for 8-15 minutes.

If you like it crispy, leave it for 8 minutes; if you like it softer, leave it for 15 minutes.

2. Pour all the liquid from a bottle of millet spicy into the pot, just a little bit. Add part of the millet spicy. If you like it spicy, add more.

Add an appropriate amount of drinking water (depending on how much chicken feet are brewed), then add white vinegar (according to your own taste), white sugar, an appropriate amount of salt, a little pepper, a little ginger and star anise, simmer over low heat for about 30 minutes, and let cool.

, put into plastic or glass containers for later use.

3. After the chicken feet are taken out of the pot, put them into cold boiling water to cool them thoroughly. You can pass the water several times to remove the oil.

Then put it into the reserved sansho pepper water, so that it can be soaked by the juice.

Close the lid and put it in the refrigerator. After two days, take it out and pick out the phoenix claws and pickled peppers and it's ready to eat!

Ingredients for method two: chicken feet, pickled peppers, pickled peppers, onions, ginger, garlic, star anise, cinnamon, peppercorns, bay leaves, sugar, vinegar, salt, and cooking wine.

Method: 1. Wash the chicken feet, remove the nails, cut them into two parts, and then divide the side with the fingers into two parts.

The whole soaking is difficult to taste; 2. Mix the marinade, ginger strips, pickled peppers, salt, sugar, and vinegar, one teaspoon of salt, two teaspoons of sugar, and one tablespoon of vinegar (balsamic vinegar and mature vinegar are acceptable); 3. Boil the marinade;

4. Pour in the chicken feet. When the water is boiling, add a tablespoon of cooking wine and a teaspoon of salt and cook for ten to twelve minutes. 5. After washing with cold water, change the water every ten minutes and soak for two hours. If it is not painful, drain the water.

Water flushes.

If you are worried about the water, change it every half an hour; 6. Dry the chicken feet and soak them in the prepared juice. You can eat them after five hours.

But the longer it takes, the more flavorful it becomes and the spicier it gets.

Tips: 1. You must buy pickled peppers with clear juice. Last time I bought bad pickled peppers, which were a bit turbid and the taste was not very pure.

There are places that sell pickles in the supermarket, but you have to check whether they are fresh or not. If they are almost sold out, don’t buy them, because they must have been there for a while; 2. The marinade can add flavor and aroma, and whether or not

The taste is very different if you add it, but if you don’t have it, don’t add it; 3. The reason why you add salt, sugar and vinegar is that the salt enhances the taste, the sugar adds aroma, and the sourness of vinegar makes it more delicious; 4. Boiled

Sometimes, other spices are optional, but there must be no less Sichuan peppercorns. The chicken feet are not fishy and very fragrant. Add more, a tablespoon of Sichuan peppercorns.

When cooking, add some salt to remove dirt; 5. Brew the chicken feet. The longer the chicken feet are brewed, the whiter they will become and crispier, but not for more than two hours.

One hour to two hours is fine. If it is less than one hour, the chicken feet will not be very white and tender.

Method 3: Chicken feet with pickled peppers in balsamic vinegar Ingredients: chicken feet, garlic, mountain sea pepper, Laotan pickle water, pepper, pepper, MSG, chicken essence Method: 1. Select a large chicken foot, wash and chop it from the middle (

The whole thing is OK), put it into a pot of boiling water and cook for 10-15 minutes, then take it out and let it cool.

2. Chop garlic and sea pepper into small pieces and set aside.

3. Pour boiling water into a wide-mouth container, pour in minced garlic and mountain sea pepper, and cool.

4. Take Laotan pickle water (about the same amount as boiled water), mix it with vinegar, pour it into a container of boiling water, and mix it thoroughly with cold boiled water.

5. Add Sichuan peppercorns, a small amount of pepper, whole Shanhai pepper, Shanhai pepper water and a little MSG and chicken essence to the kimchi water.

6. Pour the cooked chicken feet into the cooled kimchi water, soak for 30 minutes (usually it can be left for longer to taste better) and put on a plate.

Tips: Add garlic and sea pepper to the boiling water before it is cold to bring out their aroma.

Method 4 Ingredients: 300g chicken feet, 50g pickled pepper Ingredients: sugar, salt, MSG, white vinegar, green onion and ginger Method: 1. Use scissors to cut off the nails of the chicken feet.

2. Put the chicken feet in the pot under cold water, add the ginger slices and green onion segments, and cook over high heat until the water boils, and cook for another three to five minutes.

3. Take out the chicken feet and soak them in ice water for five minutes, then slowly rinse the chicken feet with running water until the water becomes clear.

4. Drain the water from the chicken feet and pour in the pickled pepper juice.

5. Add appropriate amount of sugar, appropriate amount of white vinegar and MSG.