pickled chicken feet
The chicken feet I made for the first time still need to be strengthened. I hope you can give more guidance.
Recipe Recommendations
- chicken feet half a catty
- millet pepper of 8
- pickled pepper two vials
- pepper a little
- octagonal two
- geranyl two pieces
- salt appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- white vinegar appropriate amount
- hot and sour
- pickled
- three-quarters of an hour
- ordinary
Steps for pickled chicken feet
1
Prepared ingredients.
2
Wash the chicken feet, remove the nails, and chop them in half.
3
Put it in a boiling water pot to soak up the water and remove it.
4
Put the chicken feet in naoshui into a pot with star anise leaves and a little salt and cook for about 10 minutes, then take out when cooked.
5
Brew with running water for about 1 hour. The more they rush, the whiter they become. (Keep the water to the minimum)
6
Allow the pepper and ginger slices soaked in boiling water and a few chopped peppers to cool.
7
Add chicken claw ginger slices, garlic, millet pepper and pour into two bottles of pickled peppers. If you feel that the taste is not enough, add appropriate amount of salt and white vinegar to prepare (increase or decrease appropriately according to your taste)
8
Refrigerate overnight. (I soaked in it for 3 days)pickled chicken feet Make Tips
The box for soaking chicken feet must be washed and dried, and flipped with water-free and oil-free chopsticks every once in a while to make it even taste.