I think pickled pepper chicken feet are like popular lovers. Nine out of ten people will like it, and the remaining one is very helpless because they can't eat spicy food.
The delicious taste soaked in pickled pepper + white vinegar is sweet, sour and spicy, with endless aftertaste...
Last night, my niece and niece told me that they both like pickled pepper chicken feet, and my job is back.
pickled chicken feet
Recipe Recommendations
- chicken feet 1 kg
- pickled pepper 1 bottle
- pepper 1 tablespoon
- white vinegar 100ml
- boiling water 200ml
- ginger slices several
- MSG a little
- salt appropriate amount
- cooking wine appropriate amount
- aniseed appropriate amount
- hot and sour
- pickled
- a day
- simple
Steps for pickled chicken feet
1
Prepare raw materials.
2
Wash the chicken feet, cut off the nails, and chop them into small pieces; use a knife to make a small mouth in the middle of the meat pad for easy taste.
3
Boil water in the pot, pour in the chicken feet, add salt, cooking wine, pepper, and aniseed, and continue to cook for about 10 minutes after the water boils. (Chopsticks can penetrate smoothly)
4
Remove the chicken feet, wash off the impurities with clean water, place them under the faucet and rinse with a small stream of water for a few minutes to remove the surface glue.
5
After bathing the chicken feet with water, soak in cold water for 20 minutes.
6
Pour boiling water into the container, add pepper and pickled pepper, and soak for a few minutes.
7
Pour in pickled pepper water, add ginger slices, white vinegar, appropriate amount of salt and monosodium glutamate, and mix well.
8
Pour in the chicken feet, refrigerate in the refrigerator, and soak for one day before serving.
9
Pickled pepper chicken feet, do you love it or not?pickled chicken feet Make Tips
1. When cooking chicken feet, put more salt in moderation to achieve the purpose of tasting in advance. If the pickled peppers are very salty, put less salt; cook the chicken feet for too long, and they can be easily passed through with chopsticks. It's okay, and it will lack resilience after a long time... 2. Rinsing chicken feet is to wash off the glue on the surface to avoid turbid soup when soaking. The longer the flushing time, the whiter the chicken feet, and the more beautiful the color of the finished product; I am very distressed that the water flows out in vain, so I created my own The method of "rinsing + soaking" works well. 3. Soak pepper and chopped pepper in boiling water for better taste. If you don't like the spicy ones, you can use cold boiled water; if you like the spicy ones, you can add a few chopped chopped peppers.