Wash chicken feet, put them in water and cook for about 15 minutes, and add some salt when cooking. When cooked, take it out and soak it in cold water. Find a small jar or glass bottle that can hold chicken feet, pour the persimmon pepper with juice into it, add water (not too much, all the juice will overflow the chicken feet), monosodium glutamate, sugar, white vinegar, salt (adjust the proportion according to your own preferences, I like the slightly salty one myself:) and just soak it. It is best to put it in the refrigerator!
2. One day is enough. The longer it takes, the more delicious it may be. I haven't tried it in the refrigerator for the longest time. I don't think it will take more than three days.
I don't usually cook very well. Be sure to finish it in a day or two, 1 day is enough (mainly depending on the taste you need. In fact, you can dip your chopsticks in the juice at that time, but remember to keep them clean when fishing for the phoenix, otherwise it will accelerate the deterioration of the soup, and it will take too long to eat quickly or easily deteriorate (especially in summer).
3. Pepper should be small, sharp and green. Soy sauce must not be used, and vinegar must be white vinegar.
Method two,
I bought a box of chicken feet and a bottle of pickled peppers from Guangxi packed in the supermarket and went home to practice.
1, wash chicken feet, blanch them with boiling water, and then blanch them with cold water. Because I want to use pickled peppers, it is estimated that spices are not needed, so I put some ginger slices to remove the fishy smell and a little salt. The cooked chicken feet are fished into a large glass bowl and set aside.
2. Make juice. I got half a pot of water (as much as chicken feet) and boiled it with sugar and vinegar. I also bought half a bottle of pickled peppers. Immediately, the room was full of choking peppers, and then I quickly turned off the fire and poured the juice on the chicken feet while it was hot.
3. Plastic wrap is sealed. It doesn't need to be in the refrigerator. The original post said you can eat it in three hours. Because it was cooked at night, I put it there and took it out for dinner the next day. Oh, what a surprise-a bowl of water is crystal clear and frozen! It's better than deliberately doing it. It's not as tough as aspic, but it's slightly trembling, soft and slippery when scooped into the spoon. Hehe, it's a bit like yogurt at its best. Why didn't the spectrum say it would freeze? My cookie bucket loves this kind of freezing, hehe.
Try chicken feet. Mmm, they are very spicy. The taste of pickled peppers masks the sweet and sour taste. +1 It tastes great, but I can't. Put less pickled peppers next time. Hmm. How interesting
Method three,
Pickled chicken feet with mountain pepper is one of Sichuan cuisine and pickles.
1 replace chicken feet with small pieces, blanch, add white vinegar to clear water, cook for 15 minutes until cooked, and wash with clear water.
2 Soak wild Zanthoxylum bungeanum in water, pour it into a container, add ginger slices, shallots, Zanthoxylum bungeanum, Zanthoxylum bungeanum Bunge, refined salt and clear water, stir until dissolved, add main ingredients, and put it in the refrigerator for 3- 12 hours.
Method four,
A catty of chicken feet, two small bottles of wild peppers [pickled peppers can also be put]
Cook the chicken feet first [don't cook them on low heat] and let them cool. Find a pot, put a bottle of white vinegar in it, then soak the chicken feet for two hours and take them out.
Find a small pot and pour two bottles of mountain pepper into boiling water.
Add salt to adjust the mouth, and then add a little sugar [a spoonful], monosodium glutamate and chicken powder.
When this soup is cold, put the chicken feet in it and soak it for one night.
If you want to choose chicken feet, chop off the limb nails first, and then chop them open when they are cooked and cooled, so that they are delicious!
Method five,
Chicken Feet with Pickled Peppers
Ingredients: raw chicken feet 400g, wild pepper 1 vial (available in supermarket), 5 pickled peppers, 300g white vinegar, 200g soft sugar, a little salt monosodium glutamate cooking wine, and a little onion, ginger and pepper.
Practice: Wash chicken feet, cut off toes, drain water in a large pot, add chicken feet, add cooking wine and cook with onion and ginger for 5 minutes. Be careful not to cook chicken feet.
Take out the chicken feet and let them cool thoroughly. Prepare a sealed container, usually a glass jar for microwave ovens. Put all the white vinegar, sugar, pickled pepper, pepper, salt and monosodium glutamate down, then put them into chicken feet and mix well. You can add a proper amount of cold water, only chicken feet.
Then there is a long wait. Put the soaked chicken feet in the refrigerator for 3 to 5 days, and then take them out for eating.