Laotan pickled pepper chicken feet
By VicentaLakin
Recipe Recommendations
- chicken feet 500 grams
- Laotan pickled pepper 10 grams
- Laotan pickled pepper water 500ml
- ginger appropriate amount
- spices appropriate amount
- garlic appropriate amount
- rice wine 20ml
- rice vinegar 20ml
- mineral water 500ml
- hot and sour
- pickled
- half an hour
- ordinary
Steps for Laotan pickled pepper chicken feet
1
1. Remove the nails and old skin on the palms of the chicken feet, and chop them into small pieces for later use
2
2. Sit in a pot and boil water, add rice wine, ginger slices and chicken feet, boil, turn to medium heat, skim off the foam, and cook for 8 minutes
3
3. Pick up the chicken feet, rinse with cold water and soak for 3 hours
4
4. Take a large bowl and mix ginger and garlic seeds, star anise, cinnamon, fragrant leaves, cloves, pepper and pepper grains, laotan pickled pepper, laotan pickled pepper water, rice vinegar, rice wine, and mineral water into a marinade
5
5. Put the soaked chicken feet in marinade, seal with plastic wrap, marinate in the refrigerator for more than 3 hours, and serveLaotan pickled pepper chicken feet Make Tips
Luo Li Basu:
1. The time for cooking chicken feet depends on your taste. You prefer to cook the chewy ones less for a while and the softer ones more for a while.
2. It is best to rinse the cooked chicken feet with the smallest water drop under the faucet, so that it can better remove oil, white and make crispy.
3. The ratio of pickled pepper water to mineral water in Laotan should not be less than 1:1. The pickled pepper water tastes much more delicious
4. The longer it takes to marinate, the better it tastes. I usually marinate it for 3 days
5. If the taste is strong, add appropriate amount of salt
1. The time for cooking chicken feet depends on your taste. You prefer to cook the chewy ones less for a while and the softer ones more for a while.
2. It is best to rinse the cooked chicken feet with the smallest water drop under the faucet, so that it can better remove oil, white and make crispy.
3. The ratio of pickled pepper water to mineral water in Laotan should not be less than 1:1. The pickled pepper water tastes much more delicious
4. The longer it takes to marinate, the better it tastes. I usually marinate it for 3 days
5. If the taste is strong, add appropriate amount of salt