Chicken feet, wild peppers

Material A: 25 grams of salt, 5 grams of brown sugar, 5 grams of white wine, a little pepper, 5 dried peppers, 1 slice of ginger, 3 slices of garlic, and an appropriate amount of cold boiled water.

Exercise 1:

1. Mix material A with wild pepper and soak for more than one hour.

2. Wash the chicken feet, cut off the toes, chop them into small pieces and cook them in exothermic water for about 20 minutes.

3. Wash the cooked chicken feet with cold water to remove the oil slick, put them into material A, and marinate for more than half a day. It's best to marinate for a day or two.

Tip:

1. If you have homemade Sichuan pickles at home, you can directly use the water in the pickle jar instead of material A, which tastes better. Material A is reduced in proportion according to the formula of kimchi.

2, chicken feet should not be cooked for too long, otherwise the stew will affect the taste.

3, wild pepper is very spicy, you don't need to put too much, you can pour some water from wild pepper in material A.

Exercise 2:

The ingredients are relatively simple: a catty of chicken feet, half a bottle of pickled peppers, half a cup of cold boiled water, and a proper amount of salt/monosodium glutamate.

1. scald chicken feet with boiling water after flying. You can put a little edible alkali, it will be white and crisp.

2. Take it out, pour it in cold water and put it in a bowl, then add pickled pepper, salt, monosodium glutamate and soaked chicken feet. Cover, seal and refrigerate for more than one day. (End)