Pickled Pepper Phoenix Claws :Chicken Feet with Pickled Peppers

Ingredients

Technique: Pickled

Taste: Sour and Spicy

Main Ingredients: Chicken Feet(300g)

Side Ingredients: Red Peppers (100g)

Seasonings: Garlic (10 g) pepper (5 g) pepper (2 g) monosodium glutamate (2 g) salt (5 g)

Making process

Method 1

Selected a large pineapple claws, cleaned from the center chopped (the whole also works), into the pot of boiling water to cook for 10-15 minutes and then fished out to cool.

2, minced garlic, chopped mountain and sea pepper, standby.

3, boiling water in a wide mouth container, pour chopped garlic and mountain sea pepper, cool.

4, take the old altar kimchi water (about the same amount as the boiling water), pour into the container of boiling water, and mix well with cold water.

5, kimchi water add peppercorns, a small amount of pepper, the whole of the mountain and sea pepper, mountain and sea pepper water and monosodium glutamate, chicken essence a little.

6, the cooked phoenix claw poured into the cooled kimchi water, soak for 30 minutes. (Generally can be set for a longer time taste better)

Practice 2

1, kimchi water a altar

2, a bottle of wild mountain peppers

3, the chicken claws boiled, cooled (don't forget to cut off the chicken's fingernails before cooking the chicken claws :P)

Mix the above three points together, put into the special kimchi altar, sealed for a week and then you have it.

Method 3

Ingredients: chicken claws, salt, pickled mountain peppers bought in the market.

Method: chicken claws after washing, the pot connected to the water, began to cook, about 3 minutes after the pot opened, at this time to put the right amount of salt, and then continue to cook. Chicken claws as long as cooked to nine mature can be, too old is not delicious, cooked to 12 minutes or so with chopsticks, chopsticks can be inserted means that the cooking is good.

Put the chicken claws into the plate, and then let it cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, put a small bottle of mountain pepper with the juice all together is the best. Finally, just let it cool for half an hour on the line, it is best not to put in the refrigerator, because it is easy to string the flavor.

Practice 4

Phoenix claws washed to remove the nails cut in half. First blanch in boiling water in the past fishy. Change the water, put onion and ginger in the water, yellow wine, pepper, star anise and salt, put the phoenix claws into the upper fire boil, medium-low heat and smothered cooking for 15-20 minutes. If you like crispy, it's 15 minutes, and if you like softer texture, it's 20 minutes.

Prepare a large enough with a lid refrigerator containers, will be a bottle of pickled peppers in the liquid into all, just a little bit, into the part of the pickled peppers, like spicy more put, put about 1/5. add drinking water to half of the containers, add white vinegar, sugar, salt, cooking wine seasoning. The flavor should be enough, according to personal preference for sour and sweet own control, but to be salty enough, otherwise not taste. Put some peppercorns and an anise, a few thick ginger slices, helps to remove the fishy flavor.

phoenix catch out of the pot into the cool water cold through, you can more than a few times over the water to oil. Then put it into a good pair of pickle water, to be able to be soaked by the juice. Cover and put in the refrigerator. Soak for two days and then take it out and pick out the phoenix catch and pickled peppers on it!

Practice 5

Ingredients: chicken claws, salt, the market bought pickled mountain pepper.

Method: chicken claws after washing, the pot connected to the water, began to cook, about 3 minutes after the pot opened, at this time to put the right amount of salt, and then continue to cook. Chicken claws as long as cooked to nine mature can be, too old is not delicious, cooked to 12 minutes or so with chopsticks, chopsticks can be inserted means that the cooking is good.

Put the chicken claws into the plate, and then let it cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, put a small bottle of mountain pepper with the juice all together is the best. Finally, just let it cool for half an hour, it is best not to put it in the refrigerator, because it is easy to string the flavor.

Craft Tips

If there is no pickle water, use a bottle of bought wild mountain pepper (quality should be good), chop the wild mountain pepper finely, put it into a basin, add wild mountain pepper water, salt, monosodium glutamate (MSG) and cool boiled water to thicken into pickle water.