Seasoning: 3g of salt, 0g of 65438+ monosodium glutamate, 3g of sugar, 5g of rice wine, 50g of pepper (dried red tip), 5g of pepper, 20g of star anise and 20g of fennel.
The combination of the fresh flavor of characteristic chicken feet and the crispness of pickled peppers makes the meat tender and chewy, salty and slightly spicy, with a slightly sour aftertaste, rich mountain pepper flavor and the flavor of Bashu pickles.
1. Remove the tips of chicken feet, clean them, and cut them in half with a knife;
2.？ Wrap dried capsicum, Zanthoxylum bungeanum and spice with gauze to make spice bag;
3. Wash ginger and cut into thin slices;
4.？ Wash celery and cut into diamond-shaped pieces;
5. Put the pot on medium fire, add water to boil until it boils, add seasoning bag, cook for a while, then pour it out and let it cool;
6.？ Soak chicken feet in boiling water, take them out and put them in cold water;
7. Add salt, monosodium glutamate, sugar, mash water, pepper and fruit juice into the cooled juice and mix well;
8. Add ginger slices, celery and chicken feet and soak for 4-6 hours;
9. Take out chicken feet, ginger and celery, put them on a plate and decorate them with wild peppers. ?
Chicken feet, garlic, ginger, onion, celery, pepper,
Zanthoxylum bungeanum, salt, monosodium glutamate, star anise, dried tangerine peel and pepper. ?
First, boil the water, and then put it in a container to cool it for later use.
Second, wash the chicken feet, then boil the water, put the chicken feet in the pot for about 20 minutes, pick them up and rinse them with cold water (in order not to stick together), and cut them obliquely after picking them up, which will be more delicious.
Third, prepare seasonings (garlic, ginger, onion, celery, pepper, mountain pepper, salt, monosodium glutamate, star anise, dried tangerine peel and pepper) and put them into boiled water (cold boiled water) according to their respective appetites.
Fourthly, the last step is to put the cut chicken feet into a container to make them.
1, chicken feet should not be overcooked, so it tastes more elastic.
2, wild pepper should be cut in half to compare the taste, generally a pound of chicken feet can put 3/2 bottles.
3, after soaking, it will take half a day to start to taste, and the taste will be good after one day.
4. It is best not to soak for more than 3 days in summer.
Spices: Zanthoxylum bungeanum, ginger, pepper, star anise, rhizoma Dioscoreae Septemlobae, Amomum Tsaoko and cinnamon.
Ingredients: white wine, white vinegar, sugar, salt, monosodium glutamate, bottled pickled peppers bought in the supermarket.
Ingredients: chicken feet
Side dishes: an onion and a little celery.
When buying chicken feet, you can ask the master to cut off the nails of chicken feet, or you can buy them and cut them yourself, wash them and put them in a basin.
Add ginger, pepper, star anise, Rhizoma Kaempferiae, Amomum tsaoko and cinnamon into chicken feet to make them more tasty and fragrant.
It is essential to add bullet pepper and pepper white wine and prepare a bottle of white wine.
Pour white wine into chicken feet, mix with spices, and add a little salt. Marinate for an hour. Add spices and white wine according to the weight of the chicken feet you bought.
Add cold water and start to cook in the pot for about 15-20 minutes.
After cooking, show the color on the picture, then turn off the fire and soak for ten minutes.
Chicken feet are cooked. Pick them up and wash them with cold boiled water. Just wash it a little. It won't take long, so the phoenix can be washed away.
Then put the chicken feet into the water with wild pepper, shred the onion, and soak them with some sugar, white vinegar, salt and monosodium glutamate.
You can eat it in two days.