Soaked chicken feet is a traditional snack made with chicken feet and chili peppers in Sichuan Province and belongs to Sichuan cuisine. Chili peppers are rich in vitamins, etc. Eating chili peppers can increase appetite, enhance physical strength, and improve symptoms such as cold sensitivity, frostbite, and vascular headaches.

Chicken feet are also rich in copper, which has an important impact on the development and function of the blood, central nervous system and immune system, hair, skin and bone tissue, as well as the brain, liver, heart and other internal organs.

Method 1

Pour the chicken feet in boiling water to remove the fishy smell, then boil them in another water until the chicken feet are cooked, pick them up and remove the big bones, and pour the whole bottle into the supermarket Buy the sansho pepper pickling liquid and half a bottle of sansho pepper, then add the kimchi water from your own kimchi jar (if you don’t have a kimchi jar, add purified water and add an appropriate amount of salt according to your personal taste, the saltiness will be a little stronger to taste), and cover with salt water. It is better to use chicken feet, and then put it in the refrigerator to eat it the next day. Its main feature is to highlight the sour taste of kimchi.

Method 2

Wash the chicken feet, remove the nails and cut them in half. First put it in boiling water to remove the fishy smell. Change the water, add onion and ginger slices, rice wine, Sichuan peppercorns, star anise and appropriate amount of salt into the water, add the chicken feet, bring to a boil over medium and low heat and simmer for 15-20 minutes.

If you like it crispy, just 15 minutes, if you like it softer, just 20 minutes.

Prepare a large enough refrigerator container with a lid. Pour all the liquid in a bottle of pickled sansho pepper, just a little bit, and add part of the pickled pepper. If you like it spicy, add more, about 1/2. 5. Add drinking water to half of the container, add white vinegar, sugar, salt, and cooking wine to taste. The taste should be sufficient. You can decide whether it is sour or sweet according to your personal preference, but it should be salty enough, otherwise it will not taste good. Add some Sichuan peppercorns, a star anise, and a few thick slices of ginger to help remove the fishy smell and enhance the flavor.

Put the phoenix into cold water after taking it out of the pot and cool it thoroughly. You can wash it several times to remove the oil. Then put it into the right pickled pepper water, so that it can be soaked by the juice. Cover and place in refrigerator. After soaking for two days, take it out and pick out the phoenix claws and pickled peppers!