The production of chicken feet with pickled peppers needs several steps, such as cleaning, dicing, soaking in water, pickling and so on. The curing speed can be completed only by half a subtotal, which is very fast. The specific method is as follows:

Necessary materials: chicken feet 1000g, 20 pickled peppers, millet pepper 10, 6 cloves of garlic, ginger 1 slice, half a cup of soy sauce, 2 tablespoons of white vinegar and 2 tablespoons of salt.

1. Prepare all ingredients and wash chicken feet for later use.

2. Dice pickled peppers, peppers and garlic, peel and shred ginger for later use.

3. Cut chicken feet: cut chicken feet into pieces. It is advisable to cut two knives for each chicken claw. You can first cut a knife at the root of the claw to separate the five fingers from the thick stick, and then cut another knife with two fingers as the boundary, so that the cut size is just right.

4, chicken feet through the water: this step should be divided into two times, the first time through the water, mainly to remove some blood stains or bacteria left on the surface of chicken feet that are not easy to clean. The second time, the water was mainly used to cook chicken feet, and the two blanching processes lasted about 5~ 10 minutes each time.

5. Marinate chicken feet, add pickled peppers, millet peppers, ginger and garlic, and add half a cup of soy sauce, 3 tablespoons of white vinegar and 2 tablespoons of salt to increase the spicy taste and fragrance of pickled chicken feet, especially the attractive taste of pickled peppers.

6. Stir chicken feet and sauce evenly, and marinate for half an hour before eating.

Precautions:

Adding a small amount of white vinegar can neutralize the spicy taste of pickled peppers and make the soaked chicken feet more crisp. When serving, you can use carrots, celery and small red peppers as decorations.