I often see on TV/online saying how boneless chicken feet are processed with **, and I don't believe it is true. But really, I don't want to eat this outside. If I want to eat it, I can make it myself! Besides, this is ZZ's favorite food. I have to cook it and eat it from time to time.
Speaking of which, removing the bones of chicken feet is indeed a bit troublesome and time-consuming. Otherwise, when I made them the day before yesterday, there would not be one pot with bones and one pot without bones. It was quite time-consuming to see the bones removed. From time to time, phone messages came in. I only removed part of them, and directly soaked the other. Yesterday, when ZZ was eating the boned chicken feet, the bones pierced his lips and bled. It was a big disaster. Next time, I can't be lazy to remove all the bones ~~~~
pickled chicken feet
By SusieSteuber
Recipe Recommendations
- chicken feet 2 pounds
- onion one
- small red pepper of 8
- dried red pepper appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- pickled pepper 2 bottles
- liquor appropriate amount
- white vinegar appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cold boiled water appropriate amount
- hot and sour
- pickled
- several hours
- ordinary
Steps for pickled chicken feet
1
Select the chicken feet, go home, wash them, and soak them in a basin for an hour to soak away the blood inside.
2
Then cut off all the nails on the chicken feet and wash them.
3
Prepare all ingredients to use and wash them for later use.
4
Ingredients needed-pickled peppers and white wine, onions.
5
Add ginger, prickly ash, star anise, fragrant leaves, sannai, cinnamon, dried peppers, white wine, and salt to the washed and cut chicken feet, stir well, and marinate for an hour.
6
After marinate, pour into the pan and add water to boil.
7
Bring the water to a boil and cook for another 15 minutes.
8
Then turn off the heat and soak for another 10 minutes.
9
After 10 minutes, pick it up and rinse the chicken feet with prepared cold boiling water to remove excess glue (just wash it a little, not too long), and drain it.
10
Cut the onions into shredded strips (you don't need to, or you can use other vegetables, because I like to eat onions soaked in this way, so I add some in each time and soak them together), wash the small red peppers and set aside.
11
Then we start to bone the chicken-the method is to draw a knife on the back of the chicken's feet, remove the big bones, and then use the knife to slowly draw a knife on each finger to remove the small bones inside. You must be patient ~~~, the bones removed.
12
Rinse the removed chicken feet with cold boiling water and drain them. Then put it into a basin and add bottled pickled peppers, water, shredded onions, and small red peppers, then add appropriate amount of white sugar, white vinegar, salt, and monosodium glutamate, and mix well.
13
If the water in the pickled peppers is not enough to drown the chicken feet, add salt/sugar with white vinegar and cold boiling water, add salt/sugar, and add the amount yourself.
14
Mix well, place in a crisper and place in the refrigerator.
15
You can eat it the next day.