Practice 1

Pickling tools: glass bowls or other large containers.

Chicken feet with pickled peppers raw materials: 1 catty of high quality chicken feet, half lemon, half onion, three celery, two bottles of wild pepper (millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger, and other vegetables (crisp vegetables such as carrots and lettuce).

1, slice the lemon, slice the onion, and smash the celery stem with a knife.

2. Crush ginger and garlic, wash and dry pepper, cinnamon and star anise, cut wild pepper and put it into a container;

3. Wash the chicken feet and cut them off with water (the flavor varies from place to place, and Mianzhu's sweeping method is to cook the chicken feet until they are soft and boneless, and never cook them for too long, so that they become soft and rotten), take them out after cooking, wash them off with clear water, cut them into two or three pieces and dry them;

4. Put the dried chicken feet into the jar and cover them with the lemon, onion and celery.

5. Put boiling water in a large bowl, cool it and add garlic, pickled red pepper, wild pepper, ginger slices and pepper.

6, take the old altar pickle water (weight and boiling water), pour it into the water.

7. Dry chicken feet, put the lemon, onion and celery into a large glass bowl and soak for more than 30 minutes.

Practice 2

The difference from the first method is that this method does not rely on the pickle water in the old altar, but uses salt water for direct fermentation. Steps 1~3 are basically consistent with method 1.

Pickling tool: glass pickle jar (Chongqing pickle jar made of glass)

Raw materials: a catty of good quality chicken feet, pickle water from the old altar, half a lemon, half an onion, three celery, two bottles of wild pepper (or millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger (the best is pickled ginger soaked in Chongqing pickle jar), and other vegetables (crisp vegetables such as carrots and lettuce).

1, slice the lemon, slice the onion, and smash the celery stem with a knife.

2. Broken ginger and garlic, washed and dried pepper, cinnamon and star anise, cut wild pepper and put it into a glass jar;

3. Wash the chicken feet and cut them off with water (the flavor varies from place to place, and Mianzhu's sweeping method is to cook the chicken feet until they are soft and boneless, and never cook them for too long, so that they become soft and rotten), take them out after cooking, wash them off with clear water, cut them into two or three pieces and dry them;

4. Put the dried chicken feet into the jar, cover them with lemon, onion and celery, then add salt and monosodium glutamate, cover the jar, add water to seal it, and take it out after one to two days.