Special pickled pepper chicken feet

1

Remove the toes of the chicken's feet and cut the center of the claw from top to bottom. Soak in water for six hours, changing the water once halfway.

2

Put the chicken feet into the pan, and the water will cover the chicken feet. After boiling, cool too well to wash off the blood foam. Put it into the pan, add onion and ginger, angelica root, white carp, amomum villosum, salt, chicken essence and water, and bring to a boil over high heat. Cook over medium heat for about 20 minutes (the soup turns white, the soup surface is oily, and the skin of the chicken feet is slightly blooming), turn off the heat.

3

Remove the chicken feet, soak in cold water twice, place them in a breathable container and place them in a vent, and dry them.

4

Put the chicken feet into a sealable container, add the fragrant rice gravy and wild pepper.

5

Seal and place in the refrigerator for more than 4 hours.

This pickled pepper chicken feet has a simple process, but the craftsmanship is very particular. If you want to do it well, the key is to do three things: 1. Remove the smell. Although the chicken feet are covered with bones, they still have the unique fishy smell of chickens. Soaking in water and removing blood foam are both to remove fishy smell. 2. Cooling. Chicken feet contain collagen. If they cannot be cooled quickly after heating, the pickled pepper chicken feet will eventually become sticky, losing their refreshing taste and having a short shelf life. 3. Cutting knife. Don't underestimate the knife in the middle of the chicken feet. Not only can it quickly remove the blood inside the chicken feet, it can also help taste. The key function is to make the inside and outside the chicken feet taste the same, so that the chicken tendons in the claws will not be too hard.

Put the pickled pepper chicken feet in the refrigerator and take them out if you want to eat them. The shelf life is long. After eating, don't throw away the brine. Put it in the freezer and freeze it. You can use it next time you make it.