How to make pickled pepper phoenix feet spicy and delicious

Delicious with bubble gel and a little spicy.

1. Raw materials: a pound of chicken feet, pickled pepper, white vinegar, sugar, Sichuan pepper, star anise, bay leaves, and ginger.

2. Wash the chicken feet first and remove the toes.

3. Bring the chicken feet to a boil, first boil the spices for 3 minutes, then put the chicken feet in the pot and cook for 5-8 minutes.

4. Cook until you get to this point and you can scoop it up. Don't cook it, otherwise the taste will not be enough to make it elastic.

5. After scooping up, rinse with cold water for a minute, remove the spices and soak in cool boiled water for about 1 hour.

6. After the pickled pepper water cools, put the chicken feet in and mix well, and you're done. Put it in the refrigerator for about two or three hours and you can eat it. But I still recommend refrigerating for a day, so that it will taste better.

Ingredients, 10 chicken feet, 400 grams of pickled pepper, more than a dozen peppercorns, 1 grain, 5 pieces of ginger, 2 spoons of salt, 20 grams of liquor, 10 grams of white vinegar.

Method. 1. Prepare raw materials, 10 phoenix feet, 400 grams of pickled pepper, Sichuan pepper and ingredients. If the pickled pepper is particularly spicy, only 200 grams will do, and if the pickled pepper is not particularly spicy, use 400 grams.

The brand of pickled pepper is different, and the spiciness is also different, so you can try it yourself.

2. Clean the claws and cut off the nails. Add water, phoenix feet, ginger, peppercorns and ingredients to the pot, add 10 grams of liquor and 1 tablespoon of salt after the water boils, and boil for 8-10 minutes after the water boils. The time to cook the phoenix feet is short, the time is too long, the meat is not chewy, the time is just right, 3, the boiled phoenix feet are taken out and put under the faucet to rinse repeatedly, rinse off the grease and impurities.

The meat soaked in cold water also has a stronger taste.

4. Put the phoenix feet in a container, add 400 grams of pickled peppers, add a bowl of cold boiled water, or water in the water dispenser, the water is not over the phoenix feet, and add a spoonful of salt.

5. Add 10 grams of liquor and 10 grams of white vinegar.

6. Cover the lid, put it in the refrigerator room, and you can eat it after leaving it for a day, but it will taste better and more flavorful after 2 days.

1. Wash the chicken feet, cut off the nails of the chicken feet, cut them into small sizes, so as to facilitate the flavor 2. Put the chicken feet into the pot, add an appropriate amount of water, add ginger and cooking wine to blanch the water, then remove and drain 3. Put water into another pot, put in the chicken feet, and then put in pepper, star anise, bay leaves, salt, boil over high heat and turn to medium-low heat and cook for about 8 minutes, chopsticks can easily penetrate the chicken feet to turn off the fire.

4. Remove the chicken feet, rinse with tap water, and then let them cool thoroughly.

5. Prepare a glass container and put in a layer of pickled peppers, if you want the chicken feet to be super spicy, this step is the key, be sure to put more pickled peppers!

6. After putting in a layer of pickled peppers, then put in the rinsed chicken feet, and then put in a layer of pickled peppers 7. Finally, pour in a full of pickled pepper water, cover with a lid, and soak and marinate for a day or more.

Then you have to buy the super spicy chili, you can clean the chicken feet and put in the chili, and then cut the hard-boiled eggs into small pieces, and soak them with him to make them spicy.

I think the only way to make super spicy is to put more chili peppers in it.

Sour and spicy pickled pepper phoenix feet. If you want to make it the best, be sure to use homemade pickled chilies. and soaked chili soup. After the chicken feet are cooked, they are marinated overnight in the soup of pickled chili peppers and pickled chili peppers, and the pickled pepper chicken feet made are the most delicious.

First of all, the phoenix feet are washed and put into the pot to blanch it to stew, then take it out, put the pickled pepper in the ginger water, and then pickle it all the time, which is very delicious.

After cleaning the chicken feet, remove the nails, add cooking wine, ginger and green onion to the pot and cook them, remove them, put them in ice water for a while, then put in the pickled pepper water and pickled peppers, and refrigerate them in the refrigerator overnight, and they can be eaten on the second day.

Method 1. Wash the chicken feet, remove the nails, and cut in half. Rinse the fishy smell in boiling water first.

Change the water, put green onion and ginger slices, rice wine, Sichuan pepper, star anise and an appropriate amount of salt in the water, put it in, bring to a boil on the heat, and simmer over medium-low heat for 15-20 minutes. 15 minutes if you like it to be crispy, and 20 minutes if you like it to be softer.

Prepare a large enough refrigerator container with a lid, pour all the liquid in a bottle of pickled pepper, just a little bit, put in part of the pickled pepper, put more spicy ones, put about 1 5. Add drinking water to half of the container, add white vinegar, sugar, salt, and cooking wine to taste. The taste should be sufficient, and you should master it according to your personal preference for being sour and sweet, but it should be salty enough, otherwise it will not taste good.

Put some Sichuan peppercorns, a star anise, and a few thick ginger slices to help remove the fishy flavor.

After removing from the pot, put it into cold water to cool thoroughly, and you can remove the oil with water several times. Then put it in the right pickled pepper water, so that it can be soaked with the juice. Cover and place in the refrigerator. After soaking for two days, take it out and pick out the pickled peppers!

Practice 2. Pickled pepper phoenix feet.

1.Wash the chicken feet, chop them in the middle, boil them in a pot of boiling water for 10-15 minutes, then remove them to cool;

2.Chop garlic and chili peppers and set aside;

3.Boiling water in a wide-mouth container, pour in minced garlic and chili peppers and cool;

4.Take the old altar kimchi water (about the same amount as boiling water), pour it into a container of boiling water, and mix it well with cold boiled water;

5.Add pepper and pepper to the kimchi water, whole chili pepper, chili water, monosodium glutamate, and a little salt;

6.Pour into the cooled kimchi water and soak for 30 minutes (generally it can be left for a longer time to taste better);

7.Serve.

Craft tips. If you don't have pickled pepper water, you can use a bottle of wild pepper you bought (good quality), chop the wild pepper finely, put it in a basin, add wild pepper water, salt, monosodium glutamate and cold boiled water to mix it into kimchi water.

How to make pickled pepper phoenix feet.

Ingredients: chicken feet, three packets of pickled peppers, 5 red fresh millet spicy, 8 slices of ginger, a spoonful of white vinegar, half a spoonful of salt, a glass of water, a basin of ice water (this must be prepared in advance, very important!) ）

1. Wash the chicken feet and cut them into three pieces, anyway, they are broken to make it easy to taste.

2. Put water in the pot, add 34 sections of green onions (such a long section of the thumb), two star anise, a pinch of peppercorns between three fingers, 4 slices of ginger, and a spoonful of cooking wine (that is, the kind of small ceramic soup spoon, all the spoons referred to in the back are this kind of spoon). Then throw the processed chicken feet in and bring to a boil.

To what extent is it boiled, immediately after falling asleep, take one up and look at it, poke it with chopsticks, you can easily puncture the skin, that is, it is cooked, and you can pick it up immediately, otherwise it will be too soft to eat and chewy.

3, the chicken feet are scooped up and put in a draining basin with cold water to flush the oil off (it is said that this is washed with water, the longer it is washed, the whiter the paws will be, but it is too wasteful of water = = on the wood to try). Then immediately put it in ice water and soak it. (Why do you want to use ice water to soak it, because the chicken feet are soft when the meat is cooked, and if you use ice water, the meat will be tighter and chew better, so the ice water blister step must not be omitted.)

4. When the chicken feet are soaked, mix the pickled pepper juice: three packets of pickled peppers, a spoonful of white vinegar, 5 millet spicy cut into small rings, 4 slices of ginger, 4-5 rock sugar, a small half spoon of salt, and half a cup of water (the amount of an ordinary paper cup).

5. Soak the chicken feet until the water is not icy, scoop them up, drain the water slightly, and put them in the pickled pepper water.

Oh, by the way, when soaking the pepper juice, try your best to make sure that the juice can submerge most of the chicken feet, and if the juice is not enough, just add more ingredients evenly on it.