How to make pickled pepper chicken feet, how to make pickled pepper chicken feet

Soak the chicken feet in double-nourishing water for half an hour and then remove the bones, add millet peppers, carrots and so on.

A pound of pheasant feet, wild pepper, ginger, garlic, Sichuan pepper, white vinegar, rice wine, salt, monosodium glutamate, sugar, chili.

Method: 1. Wash the chicken feet, remove the roots of the chicken feet, and cut two petals, put water in the pot to boil, pour in the chicken feet, put salt, ginger slices, rice wine, vinegar, peppercorns to remove the smell, boil the water for 7 minutes and start the pot (don't cook it out of date, it won't be refreshing for a long time);

2. After getting out of the pot, rinse in cold boiled water, then drain the water and set aside, rinsing with cold boiled water is to make the chicken feet taste more refreshing;

3. Pour a small amount of cold boiled water in the basin first, put peppercorns, wild pepper (pickled pepper water should also be put in, I only put half a bottle, it is already quite spicy), ginger slices, garlic, salt (more), monosodium glutamate (a small amount), white vinegar (the same amount of cold boiled water as before), white sugar (preferably rock sugar, rock sugar plays a refreshing role, the rock sugar at home is used up, only replace it with white sugar), chili pepper (you can not put it, I put it to take pictures to look good), you can also adjust it according to your own taste, if you like spicy food, put more wild pepper, If you like to eat sour, put more vinegar;

4. Then pour the drained pepper into the prepared soup to soak, the soup should cover the chicken feet, put it in the refrigerator, soak it for more than a day, and turn it every few hours to make it taste even.

3. It is best to soak for more than a day and turn it every few hours so that the flavor is even.

Ingredients: chicken feet; Excipients: pickled red pepper, water, ginger, star anise, bay leaves.

Seasoning: cooking wine, Sichuan pepper, salt.

Method. 1. Wash the chicken feet, cut off the nails of the chicken feet, and chop them with a knife to make it easy to taste.

2. Put the chicken feet in a pot, add an appropriate amount of water, add ginger and cooking wine to blanch, then remove and drain.

3. Add water from another pot, put in the chicken feet, and then put in the peppercorns, spices, and bay leaves.

4. Add salt, bring to a boil over high heat and turn to medium-low heat.

5. Cook for about 8 minutes, and turn off the heat if the chopsticks can easily penetrate the chicken feet.

6. Remove the chicken feet, rinse with tap water, and then let them cool thoroughly.

7. Prepare a glass container and put in a layer of pickled pepper.

8. Put the rinsed chicken feet in again.

9. Add another layer of pickled pepper. Pour in the pickled pepper water, cover with a lid, soak and marinate for a day or more before serving.

Tips: 1. After the chicken feet are cooked, rinse them with running water, so that the gelatinous and greasy on the surface can be washed away to avoid the appearance of meat jelly.

2. If the pickled pepper water you bought is not enough, you can put in the same amount of purified water and 2 tablespoons of rice vinegar.

3. If time permits, you can soak it for 3 days, which will be spicier and more flavorful. Stir it every once in a while to make the flavor more even.

5. When boiling chicken feet, you can put more salt to achieve the purpose of flavoring in advance.

6. Chicken feet don't have to be cooked too soft to maintain the taste and appearance.

7. When buying chicken feet, try to choose bright colors and no blood stains.

Wash the chicken feet, cut the nails, and soak them for half an hour to soak in bloody water.

Please click Enter a description.

Add water to the pot, put chicken feet, Sichuan pepper, star anise, and cooking wine to a boil over high heat and cook for 10 minutes.

Please click Enter a description.

With chopsticks, you can easily insert the chicken feet out of the pot and soak them in ice water.

Please click Enter a description.

Slice the lemon, put a little salt and white sugar in the millet pepper cube bowl, pour in the white vinegar, and stir until the white sugar melts.

Please click Enter a description.

Put the chicken feet into another bowl, put millet pepper, pickled pepper, lemon slices, sweet and sour sauce, and cool and boil an appropriate amount.

Please click Enter a description.

Mix well, marinate and you're done.

Please click Enter a description.

Boil the cooking wine, ginger slices and chicken feet together, boil the water for 2 minutes, and scoop up. Then rinse the cooked chicken feet with cold water until the water is no longer cloudy. Pour an appropriate amount of pickled pepper, vinegar, salt, sugar, chicken essence, and minced garlic into the bowl, stir well with the chicken feet, seal it, put it in the refrigerator, and store it for 1-2 days before eating.

After washing the chicken feet, cut off the toenails to avoid scratches when preparing and eating.

The pot at the feet of the chicken can not be boiled for too long, the water is boiled for 2 minutes, and then rinsed repeatedly with cold water.

The side dishes and containers should not be oily to avoid accelerated spoilage.

1. The toes of the chicken claws must be cut clean, and the inside of the seam must be cleaned little by little for later use.

2. Cleaned chicken feet, cut them in half into small pieces, put them in hot water and cook them, you can put some ginger slices to remove the fishy smell.

3. After the chicken feet are out of the pot, they can be cooled and watered again, so that the taste is better.

4. Take another container, prepare to make the pepper juice, and introduce white vinegar, minced garlic and pickled pepper.

5. Pour the cooled chicken feet into the pickled pepper liquid, seal them with plastic wrap, and put them in the refrigerator for a few hours before they can be eaten.

Ingredients for pepper chicken feet:

Ingredients: 1000 grams of phoenix feet, 50 grams of wild pepper. A little pepper adjuncts: some kimchi sour water, celery, pepper, monosodium glutamate, chicken essence, salt,.

1. Select a large phoenix claw, wash it and 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) Serve on a plate.

Pepper Chicken Ingredients: 1 fresh chicken.

Ingredients: Pepper to taste.

Salt to taste. Peanut oil to taste.

A pinch of sesame oil.

1 Kill the chickens, wash them and drain them. Then sprinkle the salt over the chicken. Sprinkle the pepper evenly over the chicken and set aside when it is ready.

2 Wash the rice cooker and rinse it dry. Put oil (apply a layer of oil to the bottom of the rice cooker) and then put some sesame oil (sesame oil is mainly used to enhance fragrance).

3 Put the cooked chicken on the rice cooker and steam it. (No water, no other things) 20 minutes is fine, too long will directly affect the texture and taste of the dish.