How to make simple and delicious pickled pepper phoenix feet?

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.

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.

1. Materials: 500 grams of chicken feet, 200 grams of wild pepper, 40 grams of rice vinegar, 100 grams of cool white open (because wild pepper has a salty taste, there is no need to add salt at all, and it is best to choose wild pepper with more pickled pepper juice, in that case, there is no need to add rice vinegar and cool white open).

2. Wash the chicken feet and cut off the nails. Then put the washed 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.

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

4. Put the chicken feet into the Lock Metela box, pour in the pickled peppers, and it is best to cover the chicken feet. If the pickled pepper water is not enough, you can add rice vinegar and cool it.

5. Cover the lid of the Metrole box, put it in the refrigerator and refrigerate, and after a day, you can eat.

The chicken feet are washed, split in half, put in a pot and add water to cook, (you can add a little spiced star anise to cook, no fishy smell o(o) and then scoop it up and put it in a bowl with cold water, (put salt to cook before fishing) put it into the bad brine (sold in the supermarket, a few dollars, the amount should cover the chicken feet) and pickled peppers, after two or three hours, it's OK, it's quite delicious o(o

Method 1.

Pickling tools: glass bowl or other large containers Raw materials: one pound of chicken feet of good quality, 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. Break the old 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 the patted lemons, onions, and celery on them 5. Put the boiling water in a large bowl, and add garlic, pickled red pepper, wild pepper, ginger slices, and Sichuan pepper after cooling 6. Take the old altar kimchi water (the weight is the same as 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.

Buy chicken feet, peppercorns, orange peel, sour peppers, and garlic cloves. Cook the chicken feet four mature, then scoop them up and put them in the container and put those ingredients into it and mix well, put in an appropriate amount of salt, ensure that the pickled water in the container just submerges the chicken feet, and store them for 3 days to scoop them up and eat, the taste is very good.

Millet pepper, also known as wild pepper, soak it in this water, add ginger, pepper, rock sugar, appropriate amount of salt, wash and cook the chicken feet until they are seven mature, scoop them up and let them cool completely, pour them into a container and seal them, and it is best to put them in the refrigerator for 4 to 5 days.

Go to the stalls selling dry goods in the vegetable market to buy bags of millet peppers, also called wild peppers, and soak them in that water, which is simple and delicious.

Put the chicken feet into boiling water and boil for about 10 minutes, drain the water, wait for cooling, and then put the wild pepper into the container, if there is a Sichuan bubble jar, directly take some bubble jar salt water in the bubble jar and add some ginger slices, peppercorns, green onions, cut raw celery and stir well, put in the cooled chicken feet, and then put it for 4 hours to eat; If you don't have a bubble jar, add water directly, add ginger slices, peppercorns, salt, green onion and stir well, and finally pour a little vinegar, and then put the cooled chicken feet in, but this time to put a little longer to be able to taste, the most important point of the above method: be sure to overflow the chicken feet with water!

Soak the raw chicken feet directly with pickled peppers until cooked.

That's what I do at home, and it tastes good!

Steps to make pickled pepper phoenix feet:

1. Go to the supermarket or vegetable market to buy some chicken feet and cut off the tips (nails) of the claws;

2. Cut it into small pieces, and cut it as if it is convenient to eat;

3. Put cold water in the pot, add a little salt (a small amount is OK), ginger slices (add more, remove the smell), cooking wine, put the chicken feet in the cold water and boil, cook for 10 minutes to 15 minutes (12 minutes if you want to eat crispy, 15 minutes if you want to rot);

4. Skim off the foam that floats up during the cooking process to prevent it from being stained on the chicken feet and it is not easy to wash, and then take out the chicken feet and rinse them with cold water more than 5 times, the more the better, mainly to remove the oil of the chicken feet;

5. In addition, add a pot of cold water to the pot, put salt, sugar, white vinegar, pepper, star anise, millet pepper or wild pepper (go to the supermarket to buy the kind of bag or bottle, the kind with soup, the soup of millet pepper should also be put in) put millet pepper and soup salt does not need to put too much, the proportion of these ingredients according to personal taste, it is recommended that star anise and pepper are not too much, just put some seasoning, like the soft taste is not too spicy, put more sugar, like sour more vinegar, the soup boils and cools, Remove the star anise and peppercorns and throw them away;

6. Find a sealed box (similar to the Lock fresh-keeping box, mainly to prevent the smell from being placed in the refrigerator, if not, the general lunch box is covered with two layers of plastic wrap, and then cover the lid), pour the cleaned chicken feet and cold soup into it, and the soup should not be over the chicken feet;

7. Close the lid and put it in the refrigerator to keep it fresh;

8. Under normal circumstances, it can be eaten after 2 days, and the taste is just right after 7 days.

Ingredients: Spices: bullet pepper chili, ginger, Sichuan pepper, star anise, three resistance, grass fruit, cinnamon old Wang peel.

Ingredients: white wine, white vinegar, sugar, salt, monosodium glutamate, bottled pickled pepper bought in the supermarket.

Garnish: 1 onion, a pinch of celery.

Step 1. When selecting and buying good chicken feet, you can ask the master to cut off the nails of the chicken feet at the time of purchase.

You can also buy it and cut it yourself, wash the chicken feet and put them in a basin.

2.Add ginger, Sichuan pepper, star anise, three nai, grass fruit, and cinnamon to the chicken feet.

Let the chicken feet add more flavor and soak out more fragrant.

3.Add the bullet pepper and peppercorns.

4.Baijiu is essential, prepare a bottle of baijiu.

5.Pour the white wine into the chicken feet, mix it with spices, add a pinch of salt, and marinate for an hour.

Add spices and liquor according to the amount of chicken feet you buy.

6.Add cold water in a pot and start cooking.

7.Cook for about 15-20 minutes. Turn off the heat and steep for 10 minutes.

8. When the chicken feet are cooked, scoop them up and wash them with cold boiled water.

You can wash it a little, not too long, so that you can wash off the excess glue of the phoenix feet.

9Then put the phoenix feet into the water with the wild pepper.

Slice the onion into strips and cut the celery into strips and soak them together.

Add some sugar, white vinegar, salt, and flavored bread covering.

After soaking for 2 days, you can eat it.

A delicious phoenix claw came out.