How to make the dish of pickled pepper and phoenix feet, how to make pickled pepper and phoenix feet

1. Wash the chicken feet first, put salt, cooking wine, and ginger slices in cold water and boil, pay attention not to cook too crispy;

2. Rinse the boiled chicken feet in water, wash off the oil slick on the surface of the chicken feet and pass them with cool boiled water;

3. Put the chicken feet that have been watered into the pickled peppers bought in the supermarket, it is best to have pickled pepper water, if there is no pickled pepper water, use cold boiled water to adjust it into salt water, pay attention to the pickled pepper water to soak the chicken feet, otherwise the chicken feet will come out of the five flowers.

4. After soaking the pepper for two to three days, you can start eating.

Ingredients: 10 to 15 yuan chicken feet, a bag of slot marinade, a bag of millet spicy.

Method: Now the chicken feet are stewed, then drain the water, and then put the drained chicken feet in the utensils, and then put the slot marinade and millet spicy into the utensils, it is best to soak all the chicken feet in the slot marinade and millet spicy, and wait for 24 hours before eating (it is best to put them in the refrigerator for 24 hours to prevent deterioration).

Summary: My mother does this every time, it's delicious, although it's not as delicious as the phoenix feet I bought, but after all, I made it myself, without adding any preservatives to bleach, etc., it's still very healthy and delicious.

Buy the chicken feet, break them, soak them in water to remove the blood, then put them in a pot and cook them for ten minutes, and then take them out and soak them with pickled peppers for six days.

Open each chicken leg in half, then wash it and cook it in a pot half-cooked, take it out and stir it with cold water so that it will taste very q, and then soak 3 bottles of pepper, add the water in the kimchi jar you used to have, it is good to drown the chicken feet, add some celery, and you can eat it for three or four days. Be careful not to cook the chicken feet too badly.

The practice of pickled pepper phoenix claws shouting nucleus is as follows:

Ingredients: 15 chicken feet.

Excipients: a lemon, a small piece of ginger, 6 cloves of garlic, an appropriate amount of green pepper, an appropriate amount of millet spicy, 400ml of white vinegar, an appropriate amount of cooking wine, 400ml of light soy sauce, an appropriate amount of sesame oil, an appropriate amount of historical salt, and a little white sugar.

1. Cut off the nails of the chicken feet with scissors, chop each into three pieces and clean them.

2. Add water to the pot and pour chicken feet, add ginger slices, cooking wine, spices, star anise, etc. After the water is boiled, it can be boiled for about 10 minutes, and it is easy to pierce with chopsticks.

3. Wash the boiled chicken feet in cold water and soak them in ice water for more than one hour.

4. Prepare the ingredients for soaking chicken feet, cut the chili pepper into small pieces, cut the lemon into thin slices after cleaning the appearance with salt, peel the garlic and cut it into small pieces. Prepare a plate and mix with light soy sauce, white vinegar, salt, sugar, cooking wine and sesame oil, then add chili rings, garlic cloves and lemon.

5. Take out the chicken feet soaked in ice water and soak them in the juice, cover them with plastic wrap, and put them in the refrigerator for 12 to 24 hours.

Production method 1 pickling tools: glass bowl or other large container raw materials: a pound of good quality chicken feet, half a lemon, half an onion, three celery, two bottles of wild pepper (that is, millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger, and other vegetables (carrots, lettuce and other crisp vegetables can be) 1, slice the lemon, slice the onion, and break the celery stalk with a knife 2, old ginger, garlic shoot, pepper, cinnamon, star anise wash and dry, cut the wild pepper, and put it in a container; 3. Wash the chicken feet, boil them with water and cut them off (the flavors are different in various places, the practice of Mianzhu Qingdao is to cook the chicken feet to be softer and boneless, and do not cook them for too long to make them soft and too rotten), take them out after cooking, wash them with water to remove the floating powder, cut them into two to three pieces, and dry them; 4. Put the dried phoenix feet into the jar, cover the patted lemons, onions, and celery on them5, put boiling water in a large bowl, add garlic, pickled red peppers, wild peppers, ginger slices, and Sichuan peppercorns after cooling6, take the old altar kimchi water (the weight is equal to boiling water), and pour it into the water 7. Dry the phoenix feet, put the patted lemons, onions, and celery into a large glass bowl and soak for more than 30 minutes.

The difference between the second method and the first method is that this method does not use the old altar kimchi water, but uses brine to ferment directly. Steps 1 and 3 are basically the same as Method 1. Pickling tools:

Glass kimchi jar (Sichuan kimchi jar made of glass) Raw materials: a pound of chicken feet of good quality, Laotan kimchi water, half a lemon, half an onion, three celery, two bottles of wild pepper (that is, millet pepper), flower pepper, cinnamon, star anise, pepper, garlic, ginger (the best is pickled ginger soaked in Sichuan pickle jar), other vegetables (carrots, lettuce and other crisp vegetables can be) 1, slice the lemon, slice the onion, and break the celery stalk with a knife 2, old ginger, garlic smash, pepper, cinnamon, Wash and dry the star anise, cut the wild pepper into pieces, and put it in a glass jar; 3. Wash the chicken feet, boil them with water and cut them off (the flavors are different in various places, the practice of Mianzhu Qingdao is to cook the chicken feet to be softer and boneless, and do not cook them for too long to make them soft and too rotten), take them out after cooking, wash them with water to remove the floating powder, cut them into two to three pieces, and dry them; 4. Put the dried phoenix feet into the jar, cover the patted lemon, onion and celery, then put in Sichuan well salt and monosodium glutamate, cover the lid, add water to seal the altar, and you can take it out and eat it after one to two days.

Teach you how to make pickled pepper chicken feet simple and delicious.

How do you cook pickled pepper chicken feet? Chicken feet in a pot under cold water, add ginger and shallot cooking wine to remove the smell, cook for 15 minutes, remove the supercold water, add seasonings, half a bottle of Sprite, millet spicy pickled pepper water, lemon together with refrigeration.

I won't teach you to eat it yourself, but if you say it's a special salesperson, I can teach you. Whether it's safe or not depends on how you do it

Main ingredients: a bag of chicken feet pickled pepper, cooking wine, white vinegar, sugar, pepper, ginger, celery, onion, purified water, and salt.

Steps. 1.Buy back the chicken feet first cut off the nails of the chicken feet, and then put them in clean water to wash clean, in order to better taste, a chicken feet can be cut in half, so that it is easier to taste when pickling, the cut chicken feet are directly beamed with cold water pot, and then you can add an appropriate amount of cooking wine to the pot and boil and then drain the water for later use.

2.Don't boil the chicken feet for too long when you blanch them, you can pick them up after cooking until they are cooked thoroughly, if you like to eat softer, you can cook them for a while, cook them until the chicken feet are soft and then scoop them up, after cooking, the chicken feet need to be quickly put into cold water to soak and rinse, so that you can wash off the grease and gum on the surface of the chicken feet.

3.After draining the chicken feet, put them directly into the ceramic vat or glass jar, and then put the pickled pepper, pepper, sugar, white vinegar, a little celery, onion and purified water into it and stir well.

4.You can taste the adjusted juice, if the saltiness is not enough, you can add a little salt, after marinating, directly seal the container mouth with plastic wrap, and then put the chicken feet in the refrigerator and refrigerate them, and marinate them in the cold field for a day and a night.

Cooking skills: After cooking, it is best to soak the chicken feet in cold water to wash off the gum of the epidermis, because in this way the soaked chicken feet will be refreshing and delicious. The water used to marinate chicken feet can be pure water or cold boiled water; If you make pickled pepper chicken feet in winter, you can not put them in the refrigerator and refrigerate them, just marinate them at room temperature. Friends who like spicy taste can directly use chopped pepper to pickle, the spicy taste of chopped pepper is thicker and spicier than that of soaked pure pepper, no white vinegar can be replaced by a slice of lemon, and the taste is the same.

Pickling tools and beats: large glass bowls or other large containers.

Ingredients: one pound of good quality chicken feet, half a lemon, half an onion, three celery, two bottles of wild pepper (that is, millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger, and other vegetables (carrots, lettuce and other crisp vegetables are available).

1. Slice the lemon, call Gaoxiang onion and slice it, and break the celery stalk with a knife.

2. Break the ginger and garlic, wash and dry the pepper, cinnamon and star anise, cut the wild pepper and put it in a container;

3. Wash the chicken feet, boil them with water and cut them off (the flavors are different in various places, the practice of Mianzhu Qingdao is to cook the chicken feet to be softer and boneless, and do not cook them for too long to make them soft and too rotten), take them out after cooking, wash them with water to remove the floating powder, cut them into two to three pieces, and dry them;

4. Put the dried phoenix feet into the jar and cover them with the lemon, onion and celery.

5. Put boiling water in a large bowl, cool and add garlic, soaked red pepper, wild pepper, ginger slices, and Sichuan pepper.

6. Take the old altar kimchi water (the weight is the same as the boiling water) and pour it into the water.

7. Put the dried chicken feet, slapped lemon, onion and celery into a large glass bowl and soak for more than 30 minutes.

The difference from the first method is that this method does not use the old altar kimchi water, but uses brine water for direct fermentation. Steps 1 and 3 are basically the same as Method 1.

Pickling tools: glass kimchi jar (Chongqing kimchi jar made of glass).

Ingredients: one pound of good quality chicken feet Niancong, Laotan pickle water, half a lemon, half an onion, three celery, two bottles of wild pepper (or millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger (the best is pickled ginger from Chongqing pickle jar), other vegetables (carrots, lettuce and other crisp vegetables are available).

1. Slice the lemon, slice the onion, and break the celery stalk with a knife.

2. Break the ginger and garlic, wash and dry the pepper, cinnamon and star anise, cut the wild pepper and put it in a glass jar;

3. Wash the chicken feet, boil them with water and cut them off (the flavors are different in various places, the practice of Mianzhu Qingdao is to cook the chicken feet to be softer and boneless, and do not cook them for too long to make them soft and too rotten), take them out after cooking, wash them with water to remove the floating powder, cut them into two to three pieces, and dry them;

4. Put the dried phoenix feet into the jar, cover the patted lemon, onion and celery, then put in salt and monosodium glutamate, cover the lid, add water to seal the altar, and you can take it out and eat it after one to two days.

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.