Raw materials; 400 grams of chicken feet. Accessories: 80g pickled pepper, 370mL pickled pepper water, 2 star anise, 60 pepper, cinnamon 1 piece, 5 fragrant leaves, ginger 15g, 2g sugar, 45mL cooking wine, 75mL white rice vinegar, 5 dried peppers, 4g salt, 0.5g black pepper and 230g clear water. Production process:
The first step is to clean the chicken feet, cut off the nails and cut them in half. Soak the cut chicken feet in clean water for 20 minutes, and then soak them in blood water. Put cold water in the pot, add chicken feet, and then add star anise, 30 slices of pepper, cinnamon, 5 dried finger peppers, 4g of salt, 0.5g of black pepper and 230ml of water. Ginger, fragrant leaves, 30mL cooking wine, sugar and black pepper are boiled 15min, and it doesn't take long to steam. 15min is just right.
Step 2, wash chicken feet with cold water for many times to remove floating blood, vegetable oil, sugar and black pepper. After boiling, cook for 15 minutes, without steaming for too long. 15 minutes is just right. This process is very important, otherwise the braised chicken feet will freeze. Mix pickled pepper juice. Mix pickled pepper water, chopped pickled pepper, 30 slices of pepper, ginger, salt, white rice vinegar, 15mL cooking wine and 230mL water.
Third step
Put the chicken feet in a clay pot, pour the pickled pepper juice, add the dried finger pepper, and marinate in the refrigerator for more than 10 hour. This process is very important, otherwise the braised chicken feet will freeze. Mix pickled pepper juice. Mix pickled pepper water, chopped pickled pepper, 30 slices of pepper, ginger, salt and white rice vinegar.