When cooking chicken feet, add more salt to achieve the purpose of tasting in advance. In short, it will be good if you can easily pass through it with chopsticks. After a long time, the taste will lack resilience if you cook it until it is rotten.
The purpose of rinsing the chicken feet is to rinse off the glue on the surface to avoid turbid soup during soaking. The longer the rinsing time, the whiter the chicken feet, and the more beautiful the color of the finished product.
You can also soak pepper and chopped peppers in boiling water for better taste. If you don't like too much spicy taste, you can use cold boiled water. If you like spicy food, you can chop the chopped peppers.
You can try the amount of salt when mixing the juice. It should be salty to better taste.
pickled chicken feet
By EllieHintz
Recipe Recommendations
- pickled pepper 50g
- pepper 5g
- ginger 10g
- salt 20g
- MSG 5g
- white vinegar 10g
- cooking wine 20g
- medium spice
- cook
- three-quarters of an hour
- ordinary
Steps for pickled chicken feet
1
Wash pickled pepper, white vinegar, ginger, pepper, chicken feet and ginger,
2
Wash the chicken feet, cut off the nails, chop them into small pieces,
3
Boil water to the pot, add chicken feet, add a tablespoon of salt, cooking wine, and cook for 5 minutes until done.
4
After cooking, remove the chicken feet and wash them with clean water.
5
After cleaning, place it in running water and rinse for half an hour. Wash it again before soaking the chicken feet to remove the surface glue to prevent it from becoming turbid after soaking.
6
Take a crispy box and put in cold boiled water, add ginger slices, white vinegar, pepper, salt (salt can be added in more ways), monosodium glutamate, pickled peppers. If you want to be spicy, you can cut the pickled peppers and mix well.
7
After mixing the water, pour into the rinsed chicken feet,
8
Cover and soak for 5 - 6 hours and serve (shake every hour to make the soak even)