Chicken Feet with Pickled Peppers

Chicken Feet with Pickled Peppers

Introduction:

"I've always loved chicken feet, but the pickled peppers and chicken feet sold outside are frozen. It's better to buy them by myself. After joining the Q group of gourmet world, the little partner there is fierce and enthusiastic, which makes me very excited. I'd like to thank my little partner for reminding me when making chicken feet."

Production steps:

Step 1: rinse the chicken feet with water for many times, remove the nails, and cut the washed chicken feet into two halves. It's better to cut the inclined plane a little larger, which is more delicious.

Step 2: put proper amount of water in the pot and add Chinese prickly ash. Chinese prickly ash can achieve the effect of deodorization and deoiling when boiling, and it is very fragrant. After boiling, pour cooking wine, which is also for the effect of deodorization and deoiling. Finally, put in the chicken feet, about 7 minutes can be boiled, chopsticks can be easily pierced, do not cook too bad, or no chewing head, and finally use cold water to flush several times, the grease away, chewing better.

Step 3: put pickled peppers into chicken feet and pour pickled peppers water in. When you buy pickled peppers, you can ask more about pickled peppers water, which will taste better. If there is less pickled peppers water, you need a little salt. Pickled peppers water can submerge chicken feet without adding salt. Pickled peppers water has salty taste.

Step 4: add a small amount of white vinegar to neutralize the pungency of pickled peppers. The chicken feet will be more crispy. Add red peppers to make it look better. If you have onions and carrots at home, you can put them down to make it taste better. If the pickled pepper water does not submerge the chicken feet, add mineral water and cool water, mix well, cover, put it in a cool place or refrigerator, you can eat it for an hour, but it tastes better and more delicious after one day.

Materials required:

Chicken feet: 500g

Pickled pepper: 300g

Red pepper: 2

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

White vinegar: right amount

Salt: right amount

Note: like radish and lettuce can be put in, taste good.

Production difficulty: simple

Process: salting

Production time: one day

Taste: slightly spicy