Bubble pepper chicken claws, also known as bubble pepper phoenix claws, is a colorful and flavorful local traditional snacks, belonging to the Sichuan cuisine. It is known for its spicy and nourishing, tough skin and fragrant meat. Authentic pickled chicken claws plump white, chewing meat and bone aroma, has a strong flavor effect. Below to introduce you to a few practices

Practice a

Making ingredients

Main ingredients: chicken claws (300 grams)

Auxiliary ingredients: millet chili pepper 100 grams)

Seasonings: garlic (10 grams) peppercorns (5 grams) pepper (5 grams) Pepper (2 grams) monosodium glutamate (2 grams) Salt (5 grams)

Making procedure

Phoenix claws Wash and remove the nails cut in half, first blanch in boiling water in the past fishy. Change the water, put onion and ginger slices in the water, yellow wine, pepper, star anise and appropriate amount of salt, put the phoenix claws into the upper fire boil, high heat cook 8-15 minutes. If you like crispy, 8 minutes, if you like softer texture, 15 minutes.

Pour all the liquid from the bottle of millet chili into the pot, just a little bit, put in some of the millet chili, like spicy more. Add an appropriate amount of drinking water (according to the number of soaked chicken claws) and then add white vinegar (according to their own taste), sugar, the right amount of salt, a little pepper, a little ginger anise, small fire simmering for about 30 minutes, let it cool down, and put it into a plastic or glass container for spare.

Phoenix claws out of the pot into the cool boiled water to cool through, you can more than a few times through the water to remove the oil. Then put into the reserved mountain pepper water, to be able to be soaked by the juice. Cover and put in the refrigerator, two days later take out and pick out the phoenix claw and pickled pepper can be served!

Practice two

Making ingredients

Chicken claws, pickled peppers, bad marinade, green onions, ginger and garlic, star anise, cinnamon, peppercorns, coriander, sugar, vinegar, salt, cooking wine.

Production process

1, chicken claws washed to remove the nails, cut, first divided into two, and then the side with the fingers into two. The whole soak difficult to taste; 2, bad brine, ginger strips, pickled peppers, salt, sugar, vinegar, mix, salt a teaspoon, sugar two teaspoons, vinegar a tablespoon (balsamic vinegar vinegar can be);

3, brine boiled;

4, pour into the chicken claws, the water boiled pour a tablespoon of cooking wine, a teaspoon of salt, cook for ten to twelve minutes. I cooked for ten minutes, very crispy;

5, wash with cold water, ten minutes to change the water, soak for two hours, if you do not care about the water on the fine water. If you care about the water, half an hour to change. The last time it is best to use pure water, I am worried about raw water is not clean, on the use of pure water;

6, chicken claws dry water, soak into the adjusted juice can be, more than five hours you can eat. But the longer the more flavorful, the more spicy.

Tips

1, pickled pepper must buy juice clear, I last time because I bought a bad pickled pepper, a little cloudy, the flavor is not very pure. To the supermarket to sell pickles place, but to see if fresh, if almost sold out, do not buy, because certainly put a period of time;

2, bad brine juice can play a role in adding flavor and aroma, put and do not put the taste difference is very big, but if there is no then, do not put;

3, the reason why and put salt sugar and vinegar, salt flavor, sugar, with a bit of vinegar, sour, more delicious!

4, cooking, other spices can be dispensable, but pepper must not be less, chicken claws are not fishy, and very fragrant, put more, a tablespoon of pepper. Cooking time put some salt, go dirty;

5, brewing chicken claws, the longer the more white, and crisp, but do not exceed two hours. One hour to two hours can be, less than an hour, if the chicken claws are not very white.