What is the authentic way to make chicken feet with lemon pickled pepper?

Ingredients: 1 kg of chicken feet, 2 lemons, 2 peppers, 200 grams of rice vinegar, 20 grams of balsamic vinegar, 200 grams of light soy sauce, 30 grams of sugar, 5 grams of ginger, 15 grams of garlic, 5 grams of cooking wine.

1. Clean the chicken feet and cut off the nails, as shown in the figure below

2. Slice the ginger as shown in the figure below

3. Put the chicken feet, cooking wine and ginger slices into the pot, add water that has not been over the chicken feet and boil for about 7 minutes, cook, as shown in the figure below

4. Put the cooked chicken feet into ice water immediately to cool, and you can change the water several times. After cooling, put it in the refrigerator for half an hour, as shown in the figure below

5. Squeeze the juice of the lemon, slice it one by one, cut the pepper into small rings, and flatten the garlic, as shown in the figure below

6. Put the rice vinegar, balsamic vinegar, light soy sauce, lemon juice and sugar into a basin, and stir with an egg whip until the sugar dissolves, as shown in the figure below

7. Put the chicken feet in the sauce basin, put the lemon slices, pepper rings and garlic and mix well, as shown in the figure below

8. Put on plastic wrap and put it in the refrigerator, and you can eat it after three hours, as shown in the figure below

9. The lemon chicken feet are ready, as shown in the figure below

Ingredients: 400 grams of chicken feet, appropriate amount of lemon.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, 2 spoons of light soy sauce, 2 spoons of oyster sauce, 3 spoons of aged vinegar, 2 spoons of sugar, 3 spoons of oil and spicy seeds, appropriate amount of coriander, appropriate amount of Hangzhou pepper, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of sesame pepper oil.

2. Then cut off the nails of the chicken feet, and put the green onions, ginger, peppercorns, and cooking wine into the pot together.

3. Boil for 10 minutes, remove and cool in ice water.

4. Cut the back of the chicken claw and remove the bones.

5. Seasoning sauce: 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 3 tablespoons of aged vinegar, 2 tablespoons of sugar, appropriate amount of salt, 3 tablespoons of oil and chili seeds, appropriate amount of sesame pepper oil, stir well.

6. Add chicken feet and other ingredients, grasp and mix evenly.

7. Homemade sour and hot boneless chicken feet finished picture.

Ingredients: 500 grams of chicken feet, appropriate amount of garlic, 1 lemon, appropriate amount of millet pepper, 5 slices of ginger, 2 corianders, 2 spoons of sesame oil, 200 ml of rice vinegar, 200 ml of light soy sauce.

1. All ingredients are ready for later use.

2. Wash the raw chicken feet, cut off the nails, and cut them into 3 small pieces for easy flavoring.

3. Finely chop the millet pepper, chop the garlic, cut the lemon into slices, and cut the vanilla for later use.

4. Take a large bowl and add rice vinegar, a little aged vinegar, light soy sauce, sugar, sesame oil and a little cooking wine, then stir until the white sugar melts, then add minced garlic and stir.

5. Add chicken feet, a little cooking wine and ginger slices to the pot with cold water, and cook over high heat for 10 minutes.

6. Prepare a bowl of water, and remove the supercooled water after the chicken feet are boiled to make the chicken feet more crispy.

7. After the chicken feet are cooled, control the moisture and pour the seasoned sauce into the chicken feet.

8. Put the chopped millet pepper, lemon slices and coriander into the chicken feet.

9. Cover with plastic wrap and refrigerate for 4-5 hours until the flavor is ready to eat.

10. Take it out of the refrigerator and start eating.

Ingredients: 1000g chicken feet, 1 celery, 1 onion;

Excipients: 1 lemon, 250g of pickled wild pepper, 5 small red peppers, 50g of salt, 10 slices of ginger, 30g of rock sugar, 5ml of white vinegar

Pickled pepper lemon chicken feet.

Wash and slice the lemon and set aside.

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Soak ginger and rock sugar in boiling water, and when it is cold, add a few slices of lemon and soak for a while.

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Put the cooled ginger water in a glass jar and add salt, celery, onion, and chopped red pepper.

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Add the caster sugar. Please click Enter a description.

Add the white vinegar. Please click Enter a description.

Add the pickled wild pepper.

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Wash the chicken feet and cut them in half for later use.

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Boil the chicken feet until the chopsticks can be forked on the soles of the feet.

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Drain the chicken feet and rinse with water.

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Put the chicken feet in the jar and soak them for two days.

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Tips: Chicken feet must be washed with water, it is rushed, not poured into cold water to cool down, it is necessary to wash off the keratin on the surface, cool it as soon as possible, and then soak it in the jar after it is cold, otherwise it will be muddy water.

Share my recipe for lemon-soaked chicken feet, and follow this method to make chicken feet sour and spicy, which is delicious to eat.

Ingredients: 1000 grams of chicken feet, 1 lemon, 100 grams of onion, ginger and garlic coriander, millet chili, 250 ml of light soy sauce, 50 ml of aged vinegar, 20 grams of sugar, cooking wine, cinnamon, star anise, Sichuan peppercorns.

Production Steps:1Prepare chicken feet, wash them and set aside;

2.Cut off the nails of the chicken feet, then cut them in half, rinse off the mucus on the surface with clean water and set aside;

3.Slice the lemon, cut the onion into cubes, chop the millet pepper, slice the ginger and garlic and set aside;

4.Ginger, garlic, and millet pepper are placed in a large bowl prepared with no water or oil;

5.Put in the lemon slices, wash the lemon, remove the two ends to cut the thin slices, remove the lemon seeds;

6.Add sugar, light soy sauce and aged vinegar to the bowl and mix well and marinate;

7.Put the chicken feet in a pot, add ginger, cinnamon, star anise, and peppercorns;

8.Pour in the cooking wine, add the water that has not covered the chicken feet and bring to a boil over high heat;

9.Skim off the foam, cook for five minutes, remove the chicken feet, rinse with water to cool down;

10.Drain the rinsed chicken feet and place them in a clean, oil-free basin;

11.Add the onion and grasp well;

12.Pour in the soaked sauce and put the coriander, mix well, marinate for half an hour and eat;

13.Put the chicken feet that can't be eaten into a clean, water-free and oil-free bowl;

14.Cover with plastic wrap and put it in the refrigerator to refrigerate, so that the refrigerated chicken feet will taste more flavorful overnight, and you can just clip some out every time you eat;

Chicken feet can be cooked after boiling for five minutes, rinsing with cold water to cool down can maintain the texture of chicken feet meat, I didn't put salt in this way, it tastes just right, if the taste is heavier, you can put a little salt.

Lemon-soaked chicken feet are sour and spicy, and the soaked onions are crispy and delicious.

Ingredients: fresh chicken feet, sliced ginger, coriander, garlic, chili, lemon, light soy sauce, salt, sugar, sesame oil.

1.Wash the chicken feet you bought, remove the chicken toes after washing, and then cut the chicken feet into small pieces.

2.In a pot under cold water, put ginger slices or wine to remove the smell, put the chicken feet down and blanch the water, and take out the chicken feet and wash them when the water boils.

3.In a pot under cold water, put the blanched chicken feet down and cook for about 6 7 minutes, and quickly soak the cooked chicken feet in cold water or ice water for 5 minutes, so that the chicken feet are more crispy.

4.Cut the coriander into a few sections, cut the pepper into a few sections, chop the garlic, wash the surface of the lemon with salt and then slice and remove the seeds, be sure to remove the seeds, otherwise it will be bitter, put all the ingredients into the plate, then add light soy sauce, add sesame oil, add a little salt, salt can be added or not, a little sugar.

5.Pour the chicken feet into a plate and stir well, then let the chicken feet soak for 2 or 3 hours, the longer they soak, the more flavorful they will be, and they can be eaten after soaking for a few hours!

The sour and spicy lemon chicken feet are nutritious and not greasy, and the ingredients tell you that they are more fragrant than pickled pepper chicken feet.

Lemon chicken feet, rural, food, chicken feet, lemon, method, nutrition, don't buy the net red lemon chicken feet, the ingredients tell you, the nutrition is not greasy, more fragrant than pickled pepper chicken feet, 1 lemon, 1 pound of chicken feet, teach you a new method, delicious and enjoyable, my husband can eat 1**.

Ingredients: 10 chicken feet, appropriate amount of minced ginger, 4 tablespoons of cooking wine, 4 grams of salt, 3 tablespoons of vinegar, 1 lemon, half a spoon of soy sauce, 5 millet peppers, 2 coriander, 3 grams of sugar, half a spoon of light soy sauce, 3 cloves of minced garlic, 1 green onion.

Preparation of lemon boneless chicken feet.

1. Prepare about 10 chicken feet.

2. Subtract the nails of the chicken feet.

3. Blanch the water in a pot under cold water and boil for 10 minutes (add cooking wine and ginger slices, remove and put in cold water to wash and put in freezing for 40 minutes.)

4. Prepare the accessories and sauce (chopped coriander, minced ginger, minced garlic, minced shallots, millet pepper rings, lemon slices and remove seeds; 3 tablespoons of vinegar, 1/2 tablespoon of light soy sauce, 1/2 tablespoon of flavored Damei, a pinch of salt, a pinch of sugar, and a spoonful of cooking wine).

5. Take out the chicken feet and remove the bones.

6. Stir-fry in chili oil.

7. Mix all the accessories and chicken feet, cover with plastic wrap and refrigerate for two hours.

8. Finished products.

Question: Okay, I want to make it, the key is the recipe ratio.

Hello, the ingredients are a box of chicken feet, a few millet peppers, a few coriander, two lemons, 5 spoons of light soy sauce, 7 spoons of sugar, 2 spoons of salt, a few slices of ginger, half a garlic, more aged vinegar, 3 spoons of cooking wine, 5 spoons of oyster sauce.

First of all, clean the chicken feet, cut off the nails, put the chicken feet, cooking wine and ginger slices into the pot, add water that has not been over the chicken feet and boil for about 7 minutes, and then cook. Immediately soak the cooked chicken feet in ice water, and you can change the water several times. After cooling, put it in the refrigerator for half an hour, squeeze the juice of the lemon, slice it, cut the pepper into small rings, flatten the garlic, put the lemon slices, coriander, millet pepper, ginger, garlic paste, salt, sugar, light soy sauce, vinegar, oyster sauce, mix together to adjust the juice, stir with egg pump until the sugar dissolves, put the chicken feet in the juice basin, put the lemon slices, pepper rings and garlic mix well, put plastic wrap on the refrigerator and refrigerate, and you can eat it after three hours.

Ask you what it is! What I want is the specific ratio of how much salt and sugar monosodium glutamate vinegar is used for a pound of chicken feet, are you sure you will do it.

Seasoning: 8 slices of ginger, 1 star anise, 2 bay leaves, 1 tablespoon of cooking wine, 90 grams of rice vinegar, 20 grams of apple cider vinegar, 50 grams of light soy sauce, 8 grams of dark soy sauce, 25 grams of sugar, 15 grams of salt, 1 tablespoon of Sichuan pepper oil, 1 head of garlic.

The steps of the authentic production method of lemon pickled pepper chicken feet are as follows:Ingredients: Appropriate amount of chicken feet, appropriate amount of pickled pepper, appropriate amount of lemon, appropriate amount of coriander, appropriate amount of light soy sauce, appropriate amount of oyster oil, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of salt, appropriate amount of water, appropriate amount of cooking wine, appropriate amount of ginger.

Tools: ice packs, bowls, pots, shovels, rice baskets.

1. Wash the chicken feet after processing and set aside.

2. Bring water to a boil, add chicken feet and ginger slices, and put a spoonful of cooking wine to cook.

3. Remove and wash.

4. Soak in cold water for more than 20 minutes.

5. Put the chicken feet in a basin, add lemon slices, salt, sugar sticks, oyster sauce, light soy sauce, vinegar, coriander, pickled pepper and mix evenly.

How to make lemon phoenix feet and ingredients:Ingredients: 500 grams of chicken feet, a small amount of ginger, a lemon, 1 green onion, 8 potato peppercorns, 8 spoons of aged vinegar, 5 spoons of light soy sauce, 3-4 millet peppers, if you want to eat spicy, add a little more, half an onion, 1 spoon of salt, 1 spoon of sugar, 1 spoon of oyster sauce, 1 spoon of cooking wine.

1. Cut off the nails of the chicken feet and chop them into pieces.

2. Put green onions, ginger, peppercorns, cooking wine in a pot under cold water, bring to a boil over high heat, and cook for 10 minutes.

3. Boil the chicken feet, chop the millet pepper, slice the lemon separately, and chop the onion.

4. Put it in a container, put a spoonful of salt, a spoonful of sugar, a spoonful of oil, 5 tablespoons of light soy sauce, and 8 tablespoons of aged vinegar.

5. After the chicken feet are cooked, take them out and put them in cold water, ice water is better, soak them for 10 minutes, and the chicken feet are more vigorous.

6. After soaking the chicken feet in cold water, take them into the adjusted container and mix evenly, cover them with plastic wrap and put them in the refrigerator for two hours.

The preparation method and ingredients of lemon chicken feet are as follows:Ingredients: 400 grams of chicken feet, 1 lemon, 1 piece of ginger, 1 tablespoon of cooking wine, 6 cloves of garlic, 6 millet peppers, 8 grams of rock sugar, 1 tablespoon of light soy sauce, half a spoon of dark soy sauce, grams of salt, 50 ml of cool white boil, 1 tablespoon of sesame oil, 1 large bowl of ice cubes.

1. Cut off the nails of the chicken feet.

2. Clean and set aside.

3. Cut the ginger into slices.

4. Boil water in a pot and add ginger slices.

5. Pour in the chicken feet and add a spoonful of cooking wine.

6. Cover the pot and cook on high heat for 2-3 minutes.

7. Scoop up the cold water, clean it and set aside.

8. Fill half a bowl of water and add ice cubes.

9. Soak the chicken feet in ice water for about 5 minutes, then drain and drain.

10. Use a knife to cut from the middle of the chicken claw to the end of the claw, and each claw is cut open.

11. Grab the main heart bone with one hand, grab the chicken palm with the other hand, and break it with both hands to take out the bones.

12. The claws that are pulled out are like this.

13. Peel it all off, which is a test of patience.

14. Minced garlic, millet pepper and lemon slices are ready, remember to remove the seeds from the lemon slices, and it will be bitter if you don't soak it for a long time, which will affect the taste.

15. In a large bowl, add minced garlic, millet pepper, lemon slices, rock sugar, light soy sauce, dark soy sauce, salt, and cool boiling.

16. Stir well until the rock sugar melts.

17. Pour in the chicken feet and mix briefly.

18. Add sesame oil, mix well, and refrigerate for more than 30 minutes.

19. Take it out and put it on a plate before you start eating. It's so blind to laugh.

1. Main ingredients: chicken feet, millet pepper, lemon, carrot, white vinegar, light soy sauce, star anise, cinnamon.

2. Chop off the chicken feet and wash the nails. Sit in the pot and put star anise, cinnamon, bay leaves, grass fruit, ginger slices and cooking wine in it.

3. Pour the processed chicken feet into cold water, bring to a boil, and then cook on high heat for five or six minutes.

4. Turn off the heat and continue to soak in water for about 10 minutes.

5. Put the cooked chicken feet in cold water to wash off the foam, and choose the ingredients and raw beauty inside. Add ice water to cool completely to soften the meat, then pack it and drain it.

6. Put two bags of millet spicy in spicy bags, and pour both bags of pickled pepper water into the washed pot. Pour out one of the bags of wild peppers and chop the drums.

7. Chop the millet pepper, cut the carrots and celery into sections, and you can also soak the white radish or lettuce.

8. Beat two bags of pickled pepper water, pour the beer into the pot, add 100ml light soy sauce, 50ml white vinegar, a lot of peppercorns, a large piece of rock sugar and the remaining slices, boil the pickled pepper water, turn off the heat after a minute or two.

9. Put the carrots into the pickled pepper water first, then the celery, then the chopped millet spicy and red millet peppers. Then put the pot under the electric fan from the stove and blow it until the water is cool next to the pickled pepper base beam, this step is very important, it must be cooled thoroughly.

10. Add two caps of liquor to the chilled pepper water and stir well. Put the drained chicken feet in and turn them every half hour.