pickled chicken feet
By VicentaLakin
Recipe Recommendations
- chicken feet 500G
- wild mountain Pepper a bottle
- pepper a little
- octagonal a little
- Jiang few slices
- salt appropriate amount
- medium spice
- burn
- an hour
- ordinary
Steps for pickled chicken feet
1
1. Remove the nails from the chicken feet, chop them in half, and split the toe piece from the middle.2
2. Blanch it in water. Rinse thoroughly, add water, pepper, star anise, and ginger slices and boil for 10 minutes. If you like a very soft taste, you can cook it for a while longer.3
3. Remove and rinse with cold water, then turn on the faucet to a minimum, and rinse for half an hour to make the chicken feet whiter (you can also put them in ice water).4
4. Put pickled peppers in the container, add pepper, pour in boiling water, soak for 15 minutes, and let cool. If you like spicy food, the pickled peppers can be cut open. Cut 4 or 5.5
5. Then put the washed chicken feet in, pour in pickled pepper water, cooking wine and white vinegar, and add cold water to cover.6
6. When mixing the juice at the end, you can taste the amount of salt. It should be salty to better taste. Seal in a cool place for 2-3 days.