How to make homemade pickled pepper chicken feet? Don t look for it on the Internet, have experience

Put the chicken feet in the water, add peppercorns and ginger slices and cook for 5 minutes, then boil the pot under water. Cook and let it cool.

Put the white vinegar into the cold water, add the appropriate amount of chicken essence and salt, and finally put the cold chicken feet into the soak for half an hour.

That's the essence.

The chicken feet sold on the street, with peppers, radish, celery, or whatever, don't mean much. You can also add according to your preference.

The really best soaking water is the water in the kimchi jar and chicken essence, but in many places there is no habit of kimchi, so vinegar is used instead.

Isn't it written by experienced people on the Internet?

In the hot summer, in addition to the delicious melons and cold dishes that strengthen the spleen and appetize the heat, how can you miss pickled pepper and phoenix feet? How to make pickled pepper chicken feet? What ingredients do you need to prepare for homemade pickled pepper chicken feet?

Prepare the ingredients for pickled pepper and phoenix feet in advance: chicken feet, wild pepper, millet spicy, salt, chicken essence, white rice vinegar, white sugar, ginger, food-grade plastic hydrogen peroxide, Xiaohongshu finger pepper, radish, garlic, star anise, ginger, fennel, sannai, cinnamon, sand kernels, sannai, dried lemon slices. After this food is ready, we will process the chicken feet.

Since it is eaten by myself and my family, the chicken feet are handled neatly. After the chicken feet are unfrozen, the fingernails of the chicken feet should be cut off, put the fingernails of the fingernails cut off into the pot, add an appropriate amount of cold water, boil over high heat, and then change to a simmer and blanch again for about 10 minutes after boiling, and then put it in cold water, so that the meat texture can be eaten more crispy. If you want to eat more conveniently, you can give the chicken feet out of the bone, cut the meat along the bones of the chicken feet one after another, and then take out the bones.

The first time to soak the phoenix feet. Put the cut chicken feet into the container, then add food-grade hydrogen peroxide and cold water, mix well, cover the outer cover of the container, soak for more than 4 hours, after the soaking time is up, throw away the water inside, wash it with water 5-6 times, the purpose of this is to completely wash away the hydrogen peroxide remaining in the chicken feet. After washing, soak in cold water for 10min and set aside.

Wrap fennel, ginger, sannai, cinnamon, star anise, sand kernels, and ginger slices with gauze, put them in a pot, add a lot of cold water, boil the spice packets over a fierce fire, and then steam them for 15-20min after boiling, and after cooking, pour them out and let them cool for reservation.

The second time to soak the phoenix feet. Prepare food in advance: soak the chicken feet, ginger slices, dried lemon slices, white radish slices, garlic cloves, millet spicy Xiaohongshu finger pepper, white rice vinegar, chicken essence, white sugar, salt, spice water, cold and warm boiled water.

Put the phoenix feet into the container, add the ingredients just prepared in advance one by one, mix well, cover the outer lid of the container, put it in the refrigerator, and soak it for 12 hours before eating.

The chicken feet need to be cooked, and then you can add chili peppers to marinate them, and it will be fine for a while, and they need to be refrigerated, only the chicken feet, green onions, ginger, and garlic are needed.

1. Remove the nails of the chicken feet, wash and blanch for 20 minutes, then remove them and put them in ice water. 2. Prepare millet spicy, lemon, pickled pepper, coriander, extremely fresh, light soy sauce, oil consumption, salt in a basin and add a little ice water to put in the chicken feet, refrigerator refrigeration taste is better.

Buy the appropriate phoenix feet, and then buy a pack of pickled peppers, wash the phoenix feet after coming back, add the appropriate pickled peppers to pickle, and then steam them in the pot.

Ingredients for pickled pepper and phoenix feet.

Chicken feet A bottle of pickled peppers.

Cooking wine to taste, white vinegar to taste.

Appropriate amount of sugar, appropriate amount of Sichuan pepper.

Ginger to taste Purified water to taste.

The practice of pickled pepper and phoenix feet.

Step 1: Bring the chicken feet to a boil in a pot under cold water and remove them.

Step 2: Cut off the nails of the blanched chicken feet.

Step 3: Chop a chicken claw into three pieces.

Step 4Add water to the pot, add ginger and peppercorns, pour in a little cooking wine, bring to a boil and add chicken feet.

Step 5: Cook the chicken feet on high heat for about 6 minutes and turn off the heat.

Step 6: Quickly soak the chicken feet in cold water to wash off the grease and gum on the surface.

Step 7: Pour the pickled pepper into a porcelain bowl, add the peppercorns, sugar, pour in white vinegar and purified water, and mix thoroughly.

Step 8: Add the washed chicken feet, and the sauce should almost overflow the chicken feet.

Step 9: Cover with plastic wrap and refrigerate for about a day and a night.

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

1. Rinse the phoenix claws with water many times, drain the water, and remove the nails.

2. Add an appropriate amount of water to the pot just over three to five centimeters of phoenix feet.

3. Put more than a dozen peppercorns, peppercorns and ginger will exude fragrance when cooking, and they can have the effect of removing the smell and greasy.

4. After the water is boiled. Pour in an appropriate amount of cooking wine to remove the smell and improve the freshness.

5. Cover the lid and cook for about 10 minutes, and it's almost done.

6. Just use chopsticks to easily pierce through, don't cook for too long, otherwise there will be no chewiness when eating, and it will not be strong.

7. Rinse off the fat of the chicken feet with cold water, and rinse it several times, so that it tastes crisp and refreshing after soaking.

8. Cut the washed chicken feet into two knives, the larger the bevel, the better, and it is easier to soak in the flavor.

9. Put the pickled pepper into the chicken feet and pour the pickled pepper water into it.

10. Add a teaspoon of salt to taste and taste. If the pickled pepper water can submerge the chicken feet, there is no need to add salt, and the pickled pepper water has a certain saltiness.

11. Add a small amount of white vinegar to neutralize the spicy taste of the pickled pepper and make the soaked chicken feet more crisp.

12. Add plain or mineral water, not over the chicken feet.

13. Finally, it can be eaten after 12 hours.

14. When serving, you can use carrots, celery and small red peppers as garnishes.