How to make pickled phoenix feet, how to make pickled phoenix feet

Ingredients: chicken feet.

Ingredients: pickled millet spicy, pickled bell pepper, ginger, green onion, kimchi water, Sichuan pepper, cooking wine, salt, lemon, onion, celery, star anise.

Sichuan cuisine. Pickled pepper phoenix feet method:

1. First clean the claws and paws that you bought, boil water in the pot at the same time, add cooking wine, a little salt, a star anise (if you don't like the spice flavor, you can not put it), green onions, peppercorns, and wait until the water is boiling, put the processed claws and claws;

2. After the water boils again, stop the fire, take out the claws and claws and flush the cold water (can make the claws more elastic), and then put the claws and claws that have been washed through the cold water into a small basin and add salt, pepper, green onions, and ginger to marinate for five minutes;

3. Prepare pickled pepper soup at the same time as pickling, prepare a part of pickle water and pickled pepper (because I soaked millet spicy, wild pepper, bell pepper and other varieties, so this time I chose millet spicy and bell pepper) and put them together in kimchi water, then add a little sugar and white wine, and then add half a lemon and a celery (you can put your favorite dishes according to your taste, green bamboo shoots, radish, etc.) and soak onions (onions I put in the kimchi jar a day in advance, and you can also soak them again on the same day) Throw two peppercorns, green onions, Stir the ginger well, then pour the marinated claws into it and place in the refrigerator to refrigerate.

4. Generally, you can eat it after soaking for two or three hours, hehe, I only spent five yuan and eight cents to buy a lot of claws, and cut each one from the middle, so you can soak a full pot without ten yuan, which is great!

a pound of phoenix claws; b

half a lemon; c

half an onion; d

3 stalks of celery; e

two bottles of wild pepper; f

peppercorns, cinnamon, star anise, pepper; g

Garlic, ginger (if it's pickled ginger from Sichuan, it's even better).

Step 1: Slice the lemon, slice the onion, break the celery stalk with a knife, release the fragrance of the celery, break the ginger and garlic, and put it in a glass jar;

Step 2: Wash the peppercorns, cinnamon and star anise and put them in the jar;

Step 3: Wash the phoenix claws, boil them with water until they are just broken (be sure to grasp the heat, do not cook for too long, otherwise the claws will be very "cotton"), take them out after cooking, wash them with water to remove the floating powder, cut them into two to three pieces, and dry them;

Step 4: Chop the wild peppercorn, put it in a jar, and add an appropriate amount of cold boiled water;

Step 5: Put the dried phoenix feet into the jar, cover them with lemon and other materials, add salt and monosodium glutamate, and then add water to the mouth of the jar to seal, and you can take them out and eat them after a day to two days.

Why is it so complicated!

I'll teach you! I do it a lot!

Buy a pound of chicken feet and come back. ($10).

Put it in a pot, put some ginger slices, put some cooking wine, and the water should submerge the chicken feet. Wait for the water to boil, reduce the heat, cook for 20 minutes, remove it, rinse it with cold water, and split the chicken feet from the middle.

When it is cold, put it in the jar, and the water in the jar will flood the chicken feet. Remember "soaked water, cold boiled water, mineral water is fine).

3 bottles of pickled peppers for a dollar, put some dried red peppers, put more if you like the heavy taste, put 2 spoons of salt, and put some peppercorns! Put a little MSG! Put some cooking wine! Put some ginger slices!

OK! Put it in the fridge and soak it for 8 hours, and you're ready to enjoy!

Teach you three ways to make cold chicken feet, which are sour, appetizing and delicious, and are too suitable for summer to eat.

The method of making the soaked phoenix claws is as follows:Ingredients: chicken feet, millet pepper.

Excipients: sugar, rice vinegar, garlic, coriander, ginger, lemon, liquor.

1. Chop off the chicken feet you bought, process the nails of the chicken feet with the land, cut them in half, wash them and set aside.

2. Blanch the chicken feet and flush the bucket.

3. Wash and cut the parsley, wash and chop the millet pepper, do not peel the ginger, wash and shred and then cut into sections, peel and wash the garlic, crush and chop with a knife.

4. Wash the lemon and slice it.

5. Control the chicken feet after soaking in ice water, and pour the accessories into the enlarged basin.

6. Pour in a small bowl of rice vinegar, half a bowl of light soy sauce, a bottle cap of high liquor, two drops of soy sauce, three spoons of salt, pour the lemonade from the empty lemon bowl, pour a bowl of cold white and mix well, put the lemon slices on the table, and put it in a container.

<> "Seafood Cakes. 1. Cut the nails into small pieces, green onions, silver ginger, 2 tablespoons of cooking wine, 1 tablespoon of salt hand, boil in a pot under cold water for 7 minutes, prepare a basin of ice water, if not, use cold water to rush through the ice water until the chicken feet cool quickly.

2. 3 tablespoons of salt, 1 can of pickled pepper water, 3 tablespoons of light soy sauce, 3 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 3 tablespoons of sugar, some lemon slices, a bottle of white vinegar (see container), 6 tablespoons of fish sauce.

3. Marinate overnight and eat.

Ingredients: Ingredients500g chicken feet

Excipients

Appropriate amount of pickled pepper, appropriate amount of salt, appropriate amount of ginger slices, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of white vinegar.

Step 1

1.Prepare the ingredients.

2.Cut off the nails of the chicken feet.

3.Chop into small pieces.

4.Soak the chopped chicken feet in water for half an hour, and change the water several times in the middle to allow the blood to precipitate.

5.1 tablespoon of salt in the pot, an appropriate amount of Sichuan pepper, ginger slices, star anise, and cooking wine to a boil.

6.Put in the soaked chicken feet.

7.After the pot is boiling, skim out the foam from time to time.

8.In about five minutes, the chopsticks can easily penetrate the chicken's feet and turn off the heat.

9.Remove the boiled chicken feet, keep the water flowing with cold water, and brew for more than 20 minutes.

10.In the process of making chicken feet, pour peppercorns, pickled pepper and salt into the basin, add an appropriate amount of boiling water to soak out the spicy fragrance, and then pour in pickled pepper water and ginger slices. Then depending on the amount of pickled pepper water, add an appropriate amount of white vinegar.

11.Put the brewed chicken feet into the pickled pepper water and soak for about two or three hours to taste, and then eat. (Stir and turn several times in the middle to evenly absorb the flavor).

12.Move the soaked chicken feet to the refrigerator and finish eating as soon as possible.

How to make it: Method 1

Select a large phoenix claw, wash it, chop it from the middle (the whole is OK), boil it in a pot of boiling water for 10-15 minutes, then remove it to cool.

2. Chop the garlic and the pepper and set aside.

3. Put boiling water in a wide-mouth container, pour in minced garlic and mountain and sea pepper, 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 Sichuan pepper, a small amount of pepper, the whole Shanhai pepper, Shanhai pepper water, monosodium glutamate, and a little chicken essence to the kimchi water.

6. Pour the boiled chicken feet into the cooled kimchi water and soak for 30 minutes. (Generally, it can be left for a longer time to taste better).

Method 21, a jar of kimchi water.

2. A bottle of wild pepper.

3. Cook the chicken feet and let them cool (don't forget to cut off the chicken's nails before cooking the chicken feet :P).

Mix the above three points together, put it in a special kimchi jar, seal it for a week, and it will be done.

Method 3 Ingredients: chicken feet, salt, and pickled peppers bought in the market.

Method: After the chicken feet are washed, connect the pot with water, start to cook, about 3 minutes later, boil the pot, put in the appropriate amount of salt at this time, and then continue to cook. As long as the chicken feet are cooked until nine are ripe, they are too old to taste, and they are boiled for about 12 minutes with chopsticks, and the chopsticks can be inserted to indicate that they are cooked.

Put the chicken feet on a plate and let them cool for five minutes, after five minutes, pour in the purchased peppers, boil the chicken feet, and pour in a small bottle of pepper with the juice. Finally, just let it cool for half an hour, and it's best not to put it in the refrigerator, because it's easy to carry over the smell.

Method 4: Wash the claws, 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 the phoenix feet in, bring to a boil on the heat, and simmer for 15-20 minutes on medium-low heat.

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 the phoenix grabs out of the pot, it is put into cold water to cool thoroughly, and the water can be used several times to remove the oil. 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 phoenix grab and pickled pepper!

Boil the chicken feet until medium-rare, cut the celery and carrots into strips, soak all the ingredients with the best mountain and sea pepper and his pickled mountain sea pepper juice, add the appropriate salt, monosodium glutamate and a little ginger, and Sichuan peppercorns.

You're talking about pickled pepper phoenix feet.

When mixing the juice, the amount of salt can be used to taste the spine, and it should be a little salty in order to better absorb the flavor.

There are many methods, and there is a tutorial in pickled pepper phoenix claw pjfzw.

The ingredients for making the chicken feet soaked in the pepper:

Ingredients: 500 grams of chicken feet.

Excipients: 100 grams of ginger, 100 grams of celery, 500 grams of wild pepper Seasoning: 3 grams of salt, 1 gram of monosodium glutamate, 3 grams of white sugar, 5 grams of Jiang rice wine, 50 grams of chili pepper (red, sharp, dry), 5 grams of Sichuan pepper, 20 grams of star anise, 20 grams of fennel.

Characteristics of pepper soaked phoenix feet:

The meat is smooth and tender, salty, fresh and slightly spicy, with a slightly sour aftertaste and a strong sansho flavor.

Teach you how to make pepper soaked phoenix feet, how to make pepper soaked phoenix feet to be delicious 1Remove the tips of the chicken feet, clean them, and cut them in half with a knife;

2.Dried chili peppers, Sichuan peppercorns, spices, wrapped in gauze to make spice packets;

3.Wash the ginger and cut into thin slices;

4.Wash the celery and cut into diamond-shaped pieces;

5.Put the pot on medium heat, mix with water and bring to a boil, put in the spice packet, boil for a while, pour out and let cool;

6.The chicken feet are soaked in boiling water and cut off, and then removed and colded;

7.Add salt, monosodium glutamate, sugar, mash water, wild pepper and juice to the chilled juice and mix evenly;

8.Add ginger slices, celery, and phoenix feet, and soak together for 4 6 hours;

9.Take out the chicken feet, ginger and celery and arrange them on a plate, and garnish with wild peppers.

If you want a video tutorial, go inside.

The practice of pickled pepper and phoenix feet.

Wash the chicken feet and cut off the nails.

After washing, put the chicken feet in boiling water and boil, preferably with a piece of ginger.

Skim off the foam so that the chicken feet don't smell.

It takes about 10 minutes, and you can easily prick it with chopsticks. Do not cook for too long, otherwise it will affect the taste.

Rinse repeatedly with water to remove the greasy surface of the chicken feet, then divide them into suitable pieces, and finally soak them in ice water for 15 minutes.

Pour the pickled pepper into the chicken feet box, preferably over the chicken feet. If the pickled pepper water is not enough, you can add rice vinegar and cool it.

Cover the box, put it in the refrigerator, and after a day, you can eat.

Or 1. Pickling: 200 grams of wild pepper, 25 grams of salt, 5 grams of brown sugar, 5 grams of white wine, a little Sichuan pepper, 5 dried chili peppers, a slice of old ginger, three cloves of garlic, and an appropriate amount of cool white boiling.

2. Wash the chicken feet, cut off the tips of the claws, chop small pieces, and cook in hot water for 10 minutes.

3. Rinse the boiled chicken feet with cold water to remove the oil slick, put them in the soaking sauce, and marinate for more than one day.

Put the kind of small pickled pepper you bought, boil some cold boiled water, put in an appropriate amount of white vinegar, green onions, ginger, garlic, celery, and bell peppers to make sour water, and then add the boiled chicken feet that have been rinsed in cold boiled water.

After the chicken feet are cooked, soak them in cool boiled water mixed with white vinegar and chili peppers.