1, frozen phoenix claw 500g (recently Yonghui ms often discount, more than 8 yuan a catty)
2, pickled peppers 50g (Yonghui bulk pickled peppers is the best, that is, an altar of a jar of pickled, carefully looking for sure you can find), pickled peppers fished out and weighed, in addition to scooping up a few spoonfuls of altar pickled peppercorns in the water in a bag, the water does not need to be weighed, it is the key to do soak the phoenix claws! (Key)
3, old wine, rice vinegar, garlic, ginger, saltpeter, monosodium glutamate (MSG)
Phoenix claw practice:
Step 1: Preparation
Phoenix claw thawed and cut in half (see the picture below), a little diagonally easier to knife, with cold water over the cut phoenix claw, add 20ml of old wine, 10ml of white rice vinegar, a little saltpeter and stir soak! 30min. (deodorization to blood foam)
The pepper water boiling (disinfection), that is open that is off the fire (to prevent too much acetic acid volatilization), poured into the container to cool (bear in mind), add washed peppercorns, ginger, garlic (can also be based on personal preferences, add pepper / leaves / Angelica,,, and other Sichuan raw materials in the pepper water to boil)
Step two: processing
Soaking good phoenix claws into the pot, add water to the surface, high heat heating, water boils after high-flame fast-boiling 3 minutes, cover the pot, change the fire boil for 5 minutes, Nao off the boiling water, the phoenix claws quickly poured into a pre-prepared pot of cool water, and constantly change the water to soak until the oil froth in addition to exhaustion, the phoenix claws to restore the elasticity of the phoenix claws, fished out and drained
Step 3: soaking
Will be draining phoenix claws to join the already cooled Pickle water (note that you must make sure to add after cooling, otherwise it is easy to form a jelly), pickle water should be no more than the surface of the phoenix claws, such as not enough need to add cool boiled water (as little as possible)
Taste the pickle water at this time, add the appropriate amount of white rice vinegar, saltpeter, monosodium glutamate (MSG), to feel that the pickle water is acidic, salty, spicy are on the heavier side, so that pickled peppers can be pickled into the flavor. Cover the lid and serve after 24 hours.