Sauted chicken feet in vinegar

Sauted chicken feet in vinegar

Introduction:

"It seems that I've spent a lot of time with Phoenix claws recently. In fact, it's not. It's a log I've been trying to send for a long time, and it's been delayed until now. When it comes to pickled chicken feet, I usually think of using pickled peppers to make them. I like pickled peppers and chicken feet very much, and I always want to make them. But because I can't eat spicy food, I always think of putting pickled peppers, the delicious food in the eyes of spicy people, and the idea of making pickled chicken feet is pressed down by me. Therefore, the long grass pickled chicken feet have been put in my mind. Until I once saw that I could do this, so I immediately tried it. It was really delicious. Ha ha, this kind of practice is the gospel that I can't eat spicy food and I really want to eat chicken feet! It can be served as a cold dish for a banquet, or a small wine. Even if it is used as a snack, it can't stop. (of course, it's better for your stomach to put pickled peppers on spicy food.) I remember the first time I made a small bowl in the evening. After soaking it, I couldn't help but go to the refrigerator to take a piece of it in a few minutes. I ate most of it in the evening before it tasted. I quickly made it again the next morning. After soaking it, I had a delicious meal in the evening. "

Production steps:

Materials required:

Chicken feet: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Ginger: moderate

Garlic: right amount

Cinnamon: moderate

Cooking wine: moderate

Yipinxian soy sauce: right amount

Vinegar: right amount

Sesame oil: appropriate amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sour and salty