material
Chicken feet 600g
8- 10 pepper
5- 10 millet pepper
About 70g vinegar.
Light soy sauce is about 70g.
4 slices of lemon are seeded.
Two tablespoons of salt.
4 slices of ginger
Garlic 8 petals
A little sugar
4 tablespoons cooking wine
Octagonal 1
A pinch of pepper
2 tablespoons oyster sauce
Soy sauce 1 spoon
Lemon? Practice of pickled chicken feet with pepper
1. Cut the nails off the chicken feet, cut them open and wash them.
2. Put the chicken feet into the pot, fill them with cold water, add one star anise, several peppers, several slices of ginger and several spoonfuls of cooking wine. After boiling, continue to cook on medium heat 10- 15 minutes. Chopsticks can easily pass through chicken feet.
3. Remove the chicken feet and put them in cold water (this is more chewy).
4. Cut the pepper and millet pepper, chop the garlic, slice the lemon and put them together in a big bowl. Pour a spoonful of soy sauce into the bowl. The ratio of vinegar to soy sauce is 1: 1. At least don't exceed the amount of pepper. Don't put too little, or it will be tasteless.
5. Continue to add two spoonfuls of oyster sauce, a little salt and sugar to the bowl to taste. Put the chicken feet in a bowl, grab them evenly and marinate them, cover them with plastic wrap, and put them in the refrigerator for two or three hours to eat. You can take it out every once in a while and grab it on average. The longer it takes, the better it tastes.
Tip: Chicken feet will be more delicious if they are cut.
Don't feel bad about vinegar and soy sauce. It doesn't taste good if you put it less ~