The practice of pickled pepper and chicken feet, and the procurement of raw materials

Ingredients: chicken feet, wild pepper.

Ingredient A: 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.

Method 1:1, mix ingredient A with wild pepper and soak for more than one hour.

2. Wash the chicken paws, cut off the tips of the claws, chop small pieces, and boil in hot water for about 20 minutes.

3. Rinse the boiled chicken feet with cold water to remove the oil slick, put them in Ingredient A, and marinate for more than half a day. It is best to marinate for a day or two.

2. The time of boiling chicken feet should not be too long, otherwise the stew will affect the taste.

3. Wild pepper is very spicy, you don't need to put too much, you can pour some wild pepper water in Ingredient A.

Method 2: The ingredients are simpler: one pound of chicken feet, half a bottle of pickled pepper, half a cup of cold boiled water, and an appropriate amount of salt and monosodium glutamate.

1. After the chicken feet fly into the water, put them in boiling water and cook. You can put a little bit of edible alkali, so that it will be white and crispy.

2. After taking it out, rinse it with cold water and put it in a bowl, then add pickled pepper, salt, monosodium glutamate, and water to submerge the chicken feet. Cover and seal and refrigerate for more than a day. (ENDS).

There are pickled peppers everywhere! The one to be filled, there is a bag, the bag is only a few dollars, and the filling seems to be 10 yuan!! A lot of · It's too simple

Ingredients: Buy bottled pickled peppers, phoenix feet, monosodium glutamate, sugar, white vinegar, salt.

Wash the chicken feet and cook them in water for about 15 minutes, adding an appropriate amount of salt while cooking. When cooked, remove and soak in cold water. Find a small jar or a large enough glass bottle, put Gao Kai phoenix claws, pour the Chaotian pepper and the juice into it, add water (don't too much, all the juice can overflow the phoenix claws), monosodium glutamate, sugar, white vinegar, salt, soak it up, it is best to put it in the refrigerator.

1. Wash the chicken feet and wash the Zen Nian family, cut off the nails, slice the ginger, and crush the garlic.

2. Bring hot water to a pot, add ginger slices, wine and chicken feet, and cook for 10 minutes.

3. Remove the chicken feet and soak them in cold water for about 15 minutes.

4. Pour the white vinegar into a large bowl, add garlic, sugar, salt and pickled pepper, and stir until the sugar melts.

5. Pour in the chicken feet and marinate overnight, it's super crispy.

Many people don't know how to make pickled pepper phoenix claws, pickled pepper type refers to the phoenix early macro claw land rental book.

The practice of pickled pepper and phoenix paw is copied with the material: 1 kg of phoenix paw (3 people), kimchi salt (Huai salt), a bottle of wild pepper, a number of peppercorns, ginger, cooking wine, white vinegar, sugar, monosodium glutamate.

1. Cut off your nails. Cut in half (two finger halves).

2. Take up a pot of water (the mineral water I use, cold boiled water can also be used), put kimchi salt, and then put in, soak wild peppercorns, a few peppercorns, sprinkle in a little white wine and a little white sugar. Add white vinegar, add some monosodium glutamate, and put in the refrigerator to cool into ice water. The purpose of cold water is to make the skin of the phoenix claws more crispy.

3. Boil a pot of water, add cooking wine, ginger slices, and cook the phoenix feet first. Seven ripe, take out, rinse with cold water, the purpose is to remove the glue.

4. Put the brewed phoenix feet in it, soak it for a day, and taste it.

Pickled pepper phoenix feet Ingredients:

1. One pound of chicken feet.

2. Half a bottle of pickled pepper.

3. About half a cup of purified water or cold boiled water.

4. Appropriate amount of salt and monosodium glutamate.

Method: 1. Cut a knife longitudinally at the large bone on the instep of the chicken to the joint connected with the toe.

2. Cut it horizontally at this joint, and then remove the big bone.

3. After flying water, put it in boiling water and cook it (you can put a little edible alkali, so that it will be white and crispy).

4. After taking out, rinse with cold water and put it in a bowl, then add pickled pepper, salt, monosodium glutamate, and purified water (the amount of water is to submerge the chicken feet), cover and seal it and put it in the refrigerator for more than a day (if the refrigeration time is longer, the taste will be better).

Pickled pepper phoenix feet 1Wash the chicken feet and cut them into two pieces. Boil the green onions, ginger peppercorns, star anise, chicken feet, and salt to boil.

Fish out with cold water a few times to cool. 2. Prepare a small pot, put green onions, ginger slices (put a little more), peppercorns, star anise, pickled pepper (put a little more), salt, chicken essence, pour white vinegar on top, and pour a little pure water into it. The ratio of vinegar to water is about the same, and the amount should be just enough to cover the chicken feet.

3. Put the submerged phoenix feet in the refrigerator and soak for more than 5 hours before eating.

1.First wash the chicken feet with water, boil a pot of boiling water, pour out a bowl of boiling water and put it aside, then add ginger, Sichuan pepper, cooking wine to the pot, then pour in the chicken feet, cook for about 15 minutes until just cooked, remove and drain the water.

2.Add bay leaves, star anise, Sichuan peppercorns, and tangerine peel to a bowl of boiling water, and let it slowly burn the flavor.

3.Cut the ginger and garlic, slice the red pepper, and the green pepper segment, if you use fresh red pepper, you need to remove the pepper seeds inside, otherwise it will affect the taste, and the phoenix feet will be very spicy.

4.After the boiling water of the spices is completely cooled, pour it into the phoenix feet, then put the chopped chili pepper in, and then add the pickled orange pepper and pickled pepper water, add salt, a small amount of chicken essence, a small amount of vinegar according to the taste, and stir well. then socks.

5.Seal the finished pickled pepper phoenix feet with plastic wrap and put them in the refrigerator for preservation, take them out and stir them one day later, let the phoenix feet that have not touched the pickled pepper water on the surface stir down, seal the bowl again, put it into the Bingsun's box, and eat it two days later.

I do it every summer. Kept in the fridge for delicious snacks and snacks.

Ingredients: 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.

3. Wash the chicken feet and boil them in boiling water, preferably with a piece of ginger.

4. Skim off the foam, so that the chicken feet will have no peculiar smell.

5. About 10 minutes, you can easily pierce it with chopsticks. Do not cook for too long, otherwise it will affect the taste.

6. 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.

7. Put the chicken feet into the Lockme Metera 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.

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

Sichuan's authentic pickled pepper phoenix feet, today I will teach you all the secrets, and the wine is just right.

The practice of pickled pepper and phoenix feet is detailed Cuisine and efficacy: refreshing and cold dishes.

Ingredients for pickled pepper phoenix feet: Ingredients: chicken feet, Sichuan pepper, salt (preferably of course special pickle salt, if you don't have it, it doesn't matter, you can use general salt), star anise, cinnamon, a little sugar, a little liquor to teach you how to make pickled pepper phoenix feet, how to make pickled pepper phoenix feet delicious 1, a jar of pickled cabbage 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) Mix the above three points together, put them in a special pickle jar, and seal them for a week.

Here is a special explanation of this kimchi water: Use cool boiled, Sichuan pepper, salt (preferably of course special kimchi salt, if you don't have it, it doesn't matter, you can also use ordinary salt), star anise, cinnamon, a little sugar, a little white wine can be put into the kimchi jar.

Pickled peppers, you can put a few less peppercorns, fragrant, 1 star anise, a piece of cinnamon, a little cooking wine, a little sugar, an appropriate amount of salt, soak after boiling, and you can eat it after flavoring I do it myself The pickled pepper phoenix feet that I do this myself feel better than those sold outside.

1. 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) Mix the above three points together, put them in a special pickle jar, and seal them for a week.

Here is a special explanation of this kimchi water: Use cool boiled, Sichuan pepper, salt (preferably of course special kimchi salt, if you don't have it, it doesn't matter, you can also use ordinary salt), star anise, cinnamon, a little sugar, a little white wine can be put into the kimchi jar.

Ingredients: 500 grams of chicken feet, 200 grams of wild pepper, a little Sichuan pepper, two star anise, a piece of ginger, 4 cloves of garlic, a little salt, and an appropriate amount of chicken essence.

Method 1Put water in the pot, bring to a boil, add the chicken feet, and cook until the chicken feet can be poked through with chopsticks (remember to cut your nails).

2.Remove and place in ice water.

3.Cut the green onion into sections, slice the ginger, mince the garlic and peppercorns, put the star anise in the box, and set aside a bottle of wild pepper.

4.I took a part of the wild pepper and chopped it, and for the sake of the beautiful color, I also cut some of the Chaotian pepper that I soaked myself.

5.Cut the cooled chicken feet from the back and remove the bones.

6.Put the chicken feet into a box with green onions, ginger, garlic, peppercorns, star anise, then add minced wild pepper, salt and chicken essence, then pour in wild pepper, then put in an appropriate amount of cold boiled water, stir well, cover and put in the refrigerator for a few hours to eat.

I've done it before, 1Cook the phoenix feet first and let them cool. Put it in a container, add the pickled peppers you bought at the supermarket (you should also put the water for the pickled peppers), and add salt appropriately.