How to make pickled pepper and phoenix gourd

1.About ten chicken feet (you can increase or decrease the amount according to your preference), wash and chop, one chicken foot can be cut into 3 pieces, so that it tastes good, soak in cold water after cutting, and wash the blood water.

2.Two small bags of pickled peppers, a large piece of ginger, a little peppercorns, cut the pickled pepper into pieces, and cut the ginger into slices.

3.Pour water into the pot, not too much, it is advisable to be able to just pass the chicken feet, boil, put the cut pickled pepper and ginger in, and then put in the peppercorns, immediately turn off the heat, pour the water into the container of the chicken feet, and put salt (put more), chicken essence and pepper in the pickled pepper water.

4.Pour water into the pot, bring to a boil, put the chicken feet in, put a little salt (you can put more, because there is more water), and cooking wine to remove the fishy, boil for about ten minutes, the chicken feet are more cooked as well, so that the soak is more tasteful, not too bad, not too raw.

5.Pass the cooked chicken feet in cold water and drain.

6.After the chicken feet and pickled pepper water are cold, pour the chicken feet into the pickled pepper water, pour in a small half bowl of white vinegar (if you don't like to be jealous, you can also use lemon instead), stir well. Wait for two or three hours to eat, and if you want a stronger flavor, seal the container and put it in the refrigerator to refrigerate, and after 10 hours, the flavor will be very strong.

1. Traditional pickled pepper and phoenix feet.

500g chicken feet, 150g celery, 100g of ginger and wild pepper, 50g of dried red pepper, salt, monosodium glutamate, sugar, Jiangmi wine, Sichuan pepper, star anise, fennel.

Cut off the nails of the chicken feet, remove the calluses in the palms, clean them, blanch them in a pot, and drain them. Wash the ginger and cut into thin slices, and the celery and cut into diamond-shaped pieces. Red pepper, Sichuan pepper, star anise, and fennel are packaged.

Put an appropriate amount of water in a pot, put in the spice packet and bring to a boil. Add salt, monosodium glutamate, sugar, rice wine, chicken feet, ginger slices, celery and cook. After cooking, take it out, rinse off the surface gum, put it in the pickled pepper (add some pickled pepper water, if not, add some cold boiled water) and soak it and refrigerate.

2. Lemon pickled pepper and phoenix feet.

Chicken feet, lemon, salt, peppercorns, pickled pepper.

Wash the phoenix feet between removing them, add water phoenix feet and peppercorns to the pot, cook and remove them, and rinse them with cold water. Wash and slice the lemon with salt, put the pickled pepper and pickled pepper water and salt into the container, add the showered phoenix feet and cut lemon, seal it and refrigerate it overnight before eating. If you like the sour and spicy taste, you can't miss it, the lemon is not only sour, but also has the unique aroma of lemon.

3. Thai-style hot and sour pickled pepper chicken feet.

Chicken feet, onion, salt, star anise, bay leaves, Sichuan peppercorns, pickled peppers, Thai chutney, mint leaves, ginger, sugar, lemon.

Put bay leaves, star anise, ginger, and Sichuan pepper into the seasoning package, add water to the pot, add the packing package and cleaned chicken feet, and an appropriate amount of salt. Cook the chicken feet and take them out, and rinse them with cold water. Put the chicken feet in a pot with shredded onions, pickled peppers, Thai chutney, sugar, lemon slices or squeeze out the juice.

Stir well and refrigerate in an airtight container.