How to make chicken feet with perilla pickled pepper, which is appetizing and satisfying, and 90% girls love it? When making, in addition to pickled peppers and pickled pepper water, dried lemon slices, green onions, millet spicy, mint and perilla leaves can also be added. Most of these foods have the effect of enhancing fragrance and appetizing. For people who can't eat spicy food, the addition of those foods can balance the sweetness and enrich the taste of pickled pepper water. In this way, it is really more comfortable to eat a large pot as a cold dish for breakfast, an appetizer for lunch and a side dish for dinner.

When I bought chicken feet and went home, I picked a handful of perilla leaves in the small yard in front of my house. In hot weather, perilla leaves have the functions of nourishing the stomach, dispelling cold, clearing away heat and toxic materials, and tonifying deficiency. Unique fragrance can stimulate appetite more easily. Here is a simple and delicious way to share with you:

Prepare chicken feet with pickled perilla leaves in advance: garlic 1 kg, 3 pieces of pickled pepper (including pickled pepper water), 300 grams of clear water, about 200 grams of perilla leaves, and a handful of salt, pepper, rice wine and ice cubes. Exercise:

The first step is to remove the nails of a catty of chicken feet, clean them and cut them into large pieces. Put chicken feet in a wok, add a certain amount of water, and pour in a spoonful of rice wine and a handful of pepper. Maintain slow fire 15 minutes. This cooking time can ensure that the chicken feet are thoroughly cooked. Doing it a few times more is a reliable experience sharing.

Step two, this is also the chicken feet that have just been made. After picking it up, wash it with flowing water to ensure that the chicken feet are free from crumbs and foam. Cold boiled water can also be used in the future, but it is recommended to soak chicken feet in water with ice cubes. This kind of hot boiling and cold soaking can make chicken feet taste like Q-elastic tendons.

The soaking time in the third step does not need to be long, just 5-6 minutes. Using this soaking time of chicken feet, 300g of pickled pepper water (including pickled pepper), 3 cloves of garlic are cut into garlic paste, then the perilla leaves are cut into large pieces, and then a proper amount of salt and cold boiled water are put into the basin and mixed well. I use cold boiled water here, with moderate sweetness. If you can eat spicy food, use pure pickled pepper water.

Step four, put the chicken feet in, and they can be tasted most of the day in the refrigerator. I made this at night. I stayed in the freezer all night so that I could finish it the next morning. Pickling for about 24 hours is very tasty.

A catty of chicken feet for two people. After eating two meals, I still feel a little dissatisfied. Continue cooking some next week. At that time, if you cook too much, you can put it in a sealed bottle for refrigeration, and the taste will not be affected for 2-3 days.