Do you put garlic in the pickled pepper chicken feet, and how to deal with the pickled pepper chicke

It depends on personal taste, you can put it or not. How to make pickled pepper chicken feet: 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 and 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 with boiling water thoroughly.

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. 7. Serve on a plate.

You can also use your hands directly to take hehePrecautions: 1. Garlic and mountain and sea pepper are poured in boiling water when they are not cold, which can force out their fragrance. 2. The phoenix claws can also be poured in when the boiling water is not cold, but after cooling the next day, a kind of "frozen" will be formed.

Like jelly, sauerkraut flavored. There are also people who specifically like to eat this. But the phoenix claws are a little salty on this.

3. Personal opinion, adding too much celery, red pepper, etc. is not right, and it should not be done. 1. Whether it is a claw or a wing, cut it into two sections. Boil the green onions, ginger, peppercorns, star anise, put the chicken, and salt to cook.

Remove and let cool with cold water several times. 2. Prepare a small pot, put green onions, ginger slices (put a little more), Sichuan pepper, 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 and water is about the same, and the amount should be just enough to cover the chicken.

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

Of course, if you don't let it go, you won't scream.

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: chicken feet, cucumber (can be omitted), wild pepper (it is best to taste the taste first, some brands are not delicious), pepper, sugar, salt, chicken essence, garlic cloves.

Production method: 1. Put water in the pot, boil, put in the chicken feet, and cook until the chicken feet can be poked through with chopsticks.

2. Put it in ice water and debone the chicken feet with a knife.

3. In a larger container, put Sichuan pepper, salt, sugar, chicken essence, minced garlic, then pour in wild pepper, then put in an appropriate amount of cold boiled water, and stir well.

4. Put the chicken feet and cucumber slices in it and soak them completely, pull the plastic wrap, put them in the refrigerator for 2 hours and then you can start.

Postscript: The first time I made chicken feet, I owe some cooking, the hard ones are not delicious, and they must be cooked badly.

The chicken feet were taken out in the refrigerator, and they were not eaten directly, but they were fried with oil and fried some chili flakes, sesame seeds, and Sichuan peppercorns, and poured them on the surface of the chicken feet while they were hot, which was also very fragrant

Give it a try.

Pickled peppers, they all have their names on them.

1kg of chicken feet

Appropriate amount of pickled pepper as an adjunct.

Pickled pepper juice to taste.

White vinegar to taste. 2 star anise.

10 peppercorns.

Cooking wine to taste. Chicken feet bought in a bag, a bag of 1kg, 22 yuan, wash and remove the tip of the claw.

Prepare enough water to cover the chicken feet, add peppercorns to it, and bring star anise to a boil for later use.

After the water boils, pour in the washed chicken feet, pour in cooking wine, and cook for about 10 minutes.

The boiled chicken feet can be pierced with chopsticks, so that it is basically OK, don't cook it too badly, so that you won't eat it.

I use red millet spicy peppers, this pickled pepper is not particularly spicy, the red color is very beautiful.

Cut the cooked chicken feet into small pieces and rinse them several times with cold water until the water is clear, and the chicken feet are relatively refreshing and not greasy.

Drain the chicken feet, pour in the pickled pepper juice, add some pickled peppers, white vinegar, if there is no white vinegar, rice vinegar can also be used, and then add the cold boiled water that has not passed the chicken feet and mix well.

Mix the pickled pepper and phoenix feet covered with plastic wrap, refrigerate overnight, the next day will be more flavorful, eat sour and spicy palatable, QQ, very chewy, is a very good appetizer, you can also eat a small snack when watching TV, are very good.

Tips: Add cold boiled water to the leftover pickled peppers, and then let them sit for a few days, and the taste is basically the same. If you don't feel spicy enough, you can cut the pickled pepper so that the flavor will be stronger.

How to soak the chicken feet is delicious, hurry up and eat me, let me feel that of course it is pickled, and then the chili pepper is indispensable.

The chicken feet should be cooked first, and then soaked in cold water for 1 hour, so that the skin of the chicken will become very elastic, and then prepare light soy sauce, rock sugar, vinegar, oil consumption, sesame oil, salt, coriander, green onion, millet spicy, lemon, pickled pepper and pickled pepper water. Marinate for one night and you can eat.

<> pickled pepper chicken feet. Ingredient main

6 chicken feet and 3 pickled peppers.

Excipients others

1 teaspoon salt, 3 teaspoons sugar, 3 teaspoons white vinegar, appropriate amount of boiling water, 1 gram of Sichuan pepper, 2 tablespoons cooking wine, 15 grams of ginger, 2 star anise.

The practice of pickled pepper and phoenix feet.

Step 1

Wash the chicken feet, remove any remaining dry clothes from the chicken feet, and cut off the nails of the chicken feet.

Step 1

Chop the chicken feet into small pieces one by one (one chicken foot can be chopped into 3-4 small pieces) step

Then soak it in clean water for about half an hour to remove the blood.

Step 1

Remove the soaked chicken feet and set aside.

Step 1

Pour an appropriate amount of water into the pot.

Step 1

Add the ginger slices. Step 1

Add Sichuan pepper and star anise.

Step 1

Add the cooking wine. Step 1

Put the chicken feet in a pot and bring to a boil over high heat.

Step 1

After boiling, turn to medium-low heat and continue to cook for 15 minutes (the lid is half covered to avoid overflowing)Step step

Take out the boiled chicken feet, soak them in clean water for more than half an hour, and change the water two or three times halfway.

Step 1

Take 1 large bowl and pour in an appropriate amount of pickled pepper and pickled pepper water.

Step 1

Add 1 teaspoon of salt.

Step 1

Add the sugar. Step 1

Add the white vinegar. Step 1

Add boiling water to taste.

Step 1

Stir well and let cool for later use.

Step 1

Put the chicken feet into the pickled pepper water, and try to put as much pickled pepper water as possible to cover the chicken feet and make the chicken feet soak into the flavor.

Step 1

Cover with plastic wrap and refrigerate overnight before serving.

Picture of the finished product of pickled pepper phoenix feet.

<> cooking techniques of pickled pepper chicken feet.

Tips:

1. Soak the chicken feet in water before boiling to remove the blood in the chicken feet;

2. Put as much pickled pepper water as possible to submerge the chicken feet to soak the chicken feet into the flavor;

3. If you have enough time, you can soak the chicken feet for a longer time, which will make it more flavorful.

Wash the chicken feet and cut them into pieces, cut the ginger shreds, and marinate in cooking wine for 15 minutes.

Put the ginger slices, salt, green onions, bring to a boil and put the chicken feet in a pot with cold water.

Bring the chicken feet to a boil over high heat, and remove the chicken feet from the cold water.

Pickled pepper, pepper, ginger, garlic, onion, lemon finely chopped.

Add soy sauce, salt, chicken essence, oyster sauce, vinegar and sugar to the freshly chopped pickled pepper and pepper, stir well.

Slice the lemon in a bowl and squeeze in the juice of half a lemon.

Mix and put in the refrigerator to marinate, take it out and mix well.

Ingredients: 500 grams of chicken feet, pickled pepper, salt, sugar, white vinegar, white wine, bay leaves, star anise, cinnamon, Sichuan pepper, green onions, dried chilies, ginger, garlic.

Method: Wash the phoenix claws, cut the nails, cut into small sections, put them in a bowl, add an appropriate amount of liquor and white vinegar to marinate for 5 minutes, wash the phoenix claws, add an appropriate amount of water to the pot and boil, add pepper, star anise, white wine, and phoenix feet and cook slowly over low heat until the phoenix claws are cooked, put another pot, put water, pickled pepper water, star anise, dried chili, cinnamon, bay leaves, boil over medium heat, put in pickled peppers, green onions, ginger slices, white vinegar, white wine, salt, sugar, take out the boiled phoenix claws and let them cool, mix with the sauce, and put them in the refrigerator to soak overnight.

Efficacy: The pickled pepper phoenix feet made in this way are plump and white, and the flesh and bone are fragrant when chewing, which is very strong, and also has the effect of appetizing and promoting blood circulation.

Ingredients. Chicken feet 500

Pickled pepper 250 excipients.

A little white vinegar, half an onion, 50 grams of millet pepper, a little refined salt, a little cooking wine, a little ginger, half a lemon.

1. Wash the chicken feet first, soak them in white wine and water, first put them in the pot and water them, then change the water and add cooking wine, peppercorns, and ginger and cook for 5 minutes.

2. Wash the ginger, garlic and millet pepper and cut into cubes.

3. After cooking, put in cold water and then change to cold water, so that the meat is more elastic.

4. Put pickled pepper, millet pepper, lemon, garlic, ginger, white vinegar, salt, chicken essence into the kimchi jar, and finally put in the chicken feet, mix well, and seal.

5. It is best to cover it with plastic wrap to ensure good sealing.

Note: Chicken feet must pay attention to the time and soak them in cold water to ensure the quality of the meat.

Wash the chicken feet and remove the tip of the claws, put pepper and water in the pot to boil, open the water into the chicken feet, add some cooking wine and cook for a few minutes, cook until the chopsticks can be inserted, take out the cold water to wash off the grease, put it into a large bowl and pour the pickled pepper over the chicken feet, put some salt and white vinegar to increase the taste of the chicken feet, sprinkle a little crushed red pepper, seal it with plastic wrap, put it in the refrigerator and refrigerate, marinate it overnight and start eating.

Buy chicken feet from the supermarket, put them in a pot and blanch them with cooking wine and ginger slices, wash them with cold water after blanching, put them in a glass jar, add wild pepper and white vinegar, generally about 2 days, you can eat them.

First cut off the nails of the chicken feet, then remove the bones, wash them, put them in salt, vinegar, lemon, coriander, and chili peppers to soak, and eat them after two hours.

<> pickled pepper chicken feet.

Materials: 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).

5. Take it out and put it on a plate when eating.