Pepper loves chicken claws
By VicentaLakin
Recipe Recommendations
- chicken feet 500 grams
- pickled pepper
- millet pepper of 6
- Jiang 4 pieces
- garlic of 5
- green onions 3 paragraphs
- pepper the 50
- octagonal of 2
- geranyl of 2
- white vinegar 1 tablespoon
- salt 2 spoons
- white sugar 2 spoons
- hot and sour
- pickled
- a day
- ordinary
Steps for Pepper loves chicken claws
1
Clean up the chicken claws。
2
Cut the pieces, cut the nails。
3
A big bag of pepper for the market
4
Cut two-thirds of the peppers into little bits if you can't eat too hot。
5
The remaining 3/1 and pepper water are in the bowl, and the peppers are not cut mainly for good looks。
6
The water is cooled into the pot and placed in chicken claws, ginger four, garlic five, onions three, peppers one, eight horns two and fragrance leaves two。
7
The fire broke。
8
It's too soft。
9
Cooked chicken claws flushed water three to four times, flushing the surface grease。
10
A few more times until the water's clean and it's in the bowl。
11
It's 10 minutes with pure water。
12
Prepare a big bowl of sauce: 2 into chicken claws and 3 into uncut peppers, 4 with 2 spoons of salt, 2 spoons of white sugar and a large spoon of white vinegar (salin and vinegar at their own tastes)。
13
When the taste is fixed, put it in a swab box, with a few red peppers and a scratch of pepper, and you can eat it the next day when it's sealed。
14
Each brand tastes different, some salt, some spicy, some dim, so when you salinize, some vinegar, some spicy, it's a bit heavier, so it's salty。
15
Seal one night and eat the next. The pickles will taste better。