pickled chicken feet
By VinceAbshire
Ingredients: salt,celery,lettuce,cucumber,carrots,chicken feet,ginger slices,white sugar,white vinegar,pepper,pickled pepper
Recipe Recommendations
- chicken feet appropriate amount
- pickled pepper appropriate amount
- carrots appropriate amount
- lettuce appropriate amount
- celery appropriate amount
- cucumber appropriate amount
- white vinegar appropriate amount
- salt appropriate amount
- ginger slices appropriate amount
- pepper appropriate amount
- white sugar a little
- super spicy
- pickled
- an hour
- simple
Steps for pickled chicken feet
1
Ingredients: chicken feet, pickled peppers, excipients: carrot, lettuce, celery, cucumber, yellow and red pepper, cooked quail eggs Seasoning: white vinegar, salt, ginger slices, pepper, a little sugar.
2
Wash chicken feet, remove nails, and soak for 1 hour.
3
Wash all ingredients, cut evenly, peel the quail eggs and set aside.
4
Put a little salt on the heat and bring to a boil. Add carrots and celery strips to blanch.
5
Blanch cucumber and lettuce strips as above.
6
Blanch the red and yellow colored pepper strips, remove and drain all the water.
7
Cut off the chicken feet and cut them open. (For better taste, cut open at all steps).
8
Bring the water in the pot to a boil, add the spring onion, ginger slices, and cooking wine, add the chicken feet and cook until it is raw. (The time should not be too long, 5-8 minutes)
9
Remove the chicken feet and place them in running water and rinse for half an hour. (Effectively removes oil and congestion).
10
Pour boiling water into the container, add pepper and ginger slices to soak for a while.
11
Pour in pickled pepper, pickled pepper water, appropriate amount of salt, white vinegar, and ginger slices and mix well.
12
Add the sprinkled chicken feet.
13
Finally, add the vegetable strips and quail eggs and stir well.
14
Seal it and place it in the refrigerator for 12 hours. Serve.