"Pickled pepper phoenix claws" hear this word, the mouth can not help but play swallow ah, that kind of hot and sour taste simply let a person can not stop. Here to introduce you to the practice of authentic pickled chicken feet, welcome to read!

Authentic pickled pepper phoenix claws

Method 1

Ingredients

8 phoenix claws, 200 grams of pickled peppers, 1 tablespoon of salt, peppercorns, white vinegar, cooking wine.

Directions

1, rinse the phoenix claws with water several times, drain the water and remove the nails.

2, add the right amount of water in the pot, put a dozen peppercorns, peppercorns in the cooking will give off flavor, and can play a role in deodorizing and de-greasing.

3, after the water opens, put the handled phoenix claws into it.

4, and then pour into the appropriate amount of cooking wine, it can play the role of deodorization and refreshing, cover the lid, about 10 minutes of cooking, it's almost done.

5, with chopsticks can easily penetrate the line, do not cook too long, or eat nothing chewy, not strong.

6, with cool water to the chicken claws of the grease slightly rinsed off, can also be rinsed a few times, so that after soaking the chicken claws eat more crisp and refreshing.

7, will wash the chicken claws cut two knives, cut the larger the better, easier to soak into the flavor.

8, put the pickled pepper into the chicken claws, pickled pepper water also poured in.

9, put a small amount of salt into it, for seasoning. If the pickled pepper water can submerge the chicken claws, there is no need to add salt, pickled pepper water has a certain degree of saltiness.

10, put a small amount of white vinegar, you can neutralize the spicy flavor of the pickled peppers, but also can make the bubble out of the chicken claws more crisp.

11, add cool white water or mineral water, no more than chicken claws can be.

12, mix well, cover, put in a cool place or refrigerator for a day to eat.

Method 2

Main ingredients

Chicken claws (appropriate amount), pickled peppers (appropriate amount), ginger (appropriate amount), garlic cloves (appropriate amount), star anise (appropriate amount), cinnamon (appropriate amount), sesame seeds (appropriate amount), pure water (appropriate amount).

Practice

1, first of all, wash the chicken claws, and then use a knife to split the chicken claws into two halves, easy to flavor. Prepare the spices.

2, chicken claws into the pot, add ginger, garlic cloves, peppercorns, sesame leaves, anise, cinnamon, salt.

3, cook about 13 minutes to chicken claws cooked, not too rotten.

4, the chicken claws out, put under the tap water to rinse, so that you can avoid later meat jelly, the gelatinous are washed away, and then cooled.

5, prepare a glass or porcelain . Container, put the pickled pepper and pickled pepper water.

6, and then add some pure water or cool white water can also be, and then pour in the appropriate amount of white vinegar, mix well and add chicken essence and salt. In fact, the amount of vinegar depends entirely on personal taste, I tasted with a spoon to determine the proportion. This depends on their own mastery.

7, the cool chicken claws thrown into the pepper water to go, cover the lid, let it taste it.

Method 3

Main ingredients

chicken claws, a bottle of pickled peppers, moderate amount of cooking wine, moderate amount of white vinegar, moderate amount of sugar, moderate amount of peppercorns, moderate amount of ginger, moderate amount of pure water.

Practice

1, the chicken claw cold water in the pot to boil and fish out.

2, blanch the chicken claws cut off the nails.

3, a chicken claw chopped into three pieces.

4, add water to the pot into the ginger and peppercorns, pour a little wine, boil and add chicken claws.

5, the chicken claws will be cooked on high heat for about 6 minutes and then turn off the fire.

6, fish out of the chicken claws quickly into the cold water to soak wash off the appearance of grease and gelatin.

7, the bubble pepper into the porcelain bowl into the pepper, sugar, pour white vinegar and pure water to mix.

8, into the clean chicken claws, seasoning juice almost to diffuse through the chicken claws better.

9, cover the plastic wrap into the refrigerator about a day and a night you can eat it.

Method 4

Ingredients

900 grams of chicken claws, a bottle of wild peppers (360 grams), 200 grams of white vinegar, 3 tablespoons of sugar, 10 tablespoons of salt.

Method

1, chicken claws clean.

2, into the pot to cook for about 15 minutes, immediately soak into the ice water.

3, prepare a large enough container, pour white vinegar.

4, put in the sugar and salt in turn, stir well.

5, pour the whole bottle of wild peppers with the soup.

6, put the cooled chicken claws into the container.

7, add appropriate amount of cool white water.

8, cover the lid into the refrigerator to chill overnight can be.