My mother was obsessed with pickled pepper and phoenix feet, and knelt down to beg for a way!!!

Wash the chicken feet (take care to cut off the nails).

Chop the chicken feet into small pieces and soak the chopped chicken feet in water for half an hour (change the water in the middle to wash off the blood).

Fill a pot with water and add 1 tablespoon of salt, appropriate amount of Sichuan peppercorns, ginger slices, star anise, cooking wine, and bring to a boil.

When the water is boiling, put the soaked chicken feet in it (after the pot boils, skim out the foam from time to time).

Turn off the heat when the chopsticks can easily penetrate the chicken's feet (about 5 minutes).

Remove the boiled chicken feet, keep the water flowing with cold water, and brew for more than 20 minutes.

In the process of making chicken feet, pour peppercorns, pickled pepper and salt into the basin, add an appropriate amount of boiling water to soak out the spicy fragrance, and then pour in pickled pepper water and ginger slices (depending on the amount of pickled pepper water, add an appropriate amount of white vinegar).

Put the brewed chicken feet into the pickled pepper water and soak for about two or three hours to taste before eating (stir and turn several times halfway through to evenly absorb the flavor).

1. Wash the chicken feet and set aside.

2Cut the chicken feet off the nails.

3. Chop into small pieces.

4. Soak the chopped chicken feet in water for half an hour, and change the water several times in the middle to allow the blood stains to precipitate.

5 pots of water, 1 tablespoon of salt, appropriate amount of Sichuan pepper, ginger slices, star anise, cooking wine to boil.

6. Put in the soaked chicken feet.

7. After the pot is boiled, skim out the foam from time to time.

8 In about five minutes, the chopsticks can easily penetrate the chicken feet and turn off the heat.

9. Remove the boiled chicken feet, keep a small flow of water with cold water, and brew for more than 20 minutes without interruption.

10. In the process of brewing chicken feet, pour peppercorns, pickled pepper and salt into the basin, add an appropriate amount of boiling water to soak out the spicy fragrance, and then pour in pickled pepper water and ginger slices. Then depending on the amount of pickled pepper water, add an appropriate amount of white vinegar.

11. Put the brewed chicken feet into the pickled pepper water and soak for about two or three hours to taste, and then eat. (Stir and turn several times in the middle to evenly absorb the flavor).

Move the soaked chicken feet to the refrigerator and finish eating as soon as possible.

Go straight to buy --

Make your own not enough flavor

Give her food every day, and stop eating it when she gets tired of it.

You tell her it smells of in it.

As soon as you come in, it's all advertising; Pickled pepper chicken feet to the origin of Shenzhen.

Truly authentic? Let's go to the land of abundance!

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Cut the chicken feet and separate the nails, add the ingredients, alcohol, salt, shallots and ginger, boil the water and pull it out with water, and add the white vinegar and chili pepper salt to the chicken feet and lemon.

Pickled pepper chicken feet are crispy and strong, and the whole family loves to eat them.

Pickled pepper phoenix feet, spicy and delicious, delicious and delicious.

Teach you how to make pickled pepper chicken feet simple and delicious.

How do you cook pickled pepper chicken feet? Chicken feet in a pot under cold water, add ginger and shallot cooking wine to remove the smell, cook for 15 minutes, remove the supercold water, add seasonings, half a bottle of Sprite, millet spicy pickled pepper water, lemon together with refrigeration.

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.

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.

Seasoning of pickled pepper and phoenix feet: 1 kg of chicken feet (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. 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.

Prepare the materials:

1.Spices: bullet pepper pepper, ginger, Sichuan pepper, star anise, three-nai, grass fruit, cinnamon 2Ingredients: white wine, white vinegar, sugar, salt, monosodium glutamate, bottled pickled pepper bought in the supermarket.

3.Ingredients: Chicken feet.

4.Garnish: 1 onion, a pinch of celery.

Step 1. To select and buy good chicken feet, you can ask the master to cut off the nails of the chicken feet when you buy them, or you can buy them and cut them yourself, wash the chicken feet and put them in a basin.

2.Add ginger, Sichuan pepper, star anise, three resistance, grass fruit, and cinnamon to the chicken feet to make the chicken feet more flavorful and fragrant.

3.Add the bullet pepper and peppercorns.

4.Baijiu is essential, prepare a bottle of baijiu.

5.Pour the liquor into the chicken feet, mix with the spices, add a pinch of salt and marinate for an hour.

Add spices and liquor according to the amount of chicken feet you buy.

6.Add cold water in a pot and start cooking.

7.Cook for about 15-20 minutes.

8.After cooking, it will be the color on the picture, and then turn off the heat and soak for ten minutes for a time of 9When the chicken feet are cooked, scoop them up and wash them with cold boiled water.

You can wash it a little, not too long, so that you can wash off the excess gum of the phoenix claws10Then put the phoenix feet into the water with wild pepper.

Slice the onion into strips and cut the celery into strips and soak them together.

Add some more sugar, white vinegar, salt, monosodium glutamate.

After soaking for 2 days, you can eat it.

A delicious phoenix claw came out.

Pickled pepper chicken feet are crispy and strong, and the whole family loves to eat them.

Pickled pepper phoenix feet, spicy and delicious, delicious and delicious.

Teach you how to make pickled pepper chicken feet simple and delicious.

1. Wash the phoenix feet, blanch them with boiling water, and boil them in cold water. Because I wanted to use pickled peppers, I estimated that there was no need for spices, so I just put some ginger slices to remove the fishy smell and a little salt. Remove the cooked chicken feet into a large glass bowl and set aside.

2. Make the juice. I made half a pot of water (if I could completely stop the chicken feet so much water), put sugar and vinegar to boil, and also got half a bottle of pickled peppers, and immediately the whole room was full of choking pepper smell, and after a while, quickly turned off the heat and poured the juice onto the chicken feet while it was hot.

3. Seal with plastic wrap. No need to put it in the refrigerator. The original post said that it could be eaten after three hours.

I made it at night, so I put it there and took it out for dinner the next day. Hehe, unexpected surprise——— a bowl of water is all crystal clear and frozen! It's even better than doing it on purpose.

It's not as tough as the jelly of the skin, it's soft and slippery and slippery and shivering slightly when scooped into the spoon, hehe, it's a bit like yogurt in its best state. Why doesn't the score say that there will be freezing? My biscuit bucket loves to eat this kind of frozen, hehe.

Taste the chicken feet, well, very spicy, the taste of pickled peppers covers the sweet and sour flavor also. +1 I feel enjoyable to eat, I can't do it, next time put less pickled peppers. Hehe.

Second, the pepper soaked phoenix feet is a kind of Sichuan cuisine and kimchi.

1 Change the chicken feet into small pieces, blanch the water, change the water and add white vinegar to cook for 15 minutes until cooked, and rinse with water.

2 Pour wild pepper into the container with water, add ginger slices, green onions, Sichuan peppercorns, Sichuan pepper sections, refined salt, water, stir until dissolved, add the main ingredients, put it in the refrigerator, soak for 3 12 hours and eat.

3. Raw materials: 400g of raw chicken feet, 1 small bottle of wild pepper (available in the supermarket), 5 bell peppers, 300 grams of white vinegar, 200g of sugar, a little salt monosodium glutamate, a little green onion, ginger and pepper.

Method: Wash the chicken feet and cut off the toes, put water in the pot, put in the chicken feet, put cooking wine, green onion and ginger and cook on high heat for 5 minutes, pay attention, do not cook the chicken feet rotten.

Take out the chicken feet and cool them thoroughly, prepare a sealed container, generally use the glass jar for microwave ovens, put the white vinegar, sugar, pickled pepper, wild pepper, salt, and monosodium glutamate down, and then put in the chicken feet and mix well, you can add an appropriate amount of cold boiled water, to the limit of the chicken feet.

Then it's a long wait, so put the soaked chicken feet in the refrigerator for 3 to 5 days, and then take them out and eat them.

1.First, wash the chicken feet, and then use a knife to split the chicken feet in half to make it easier to absorb the flavor. Prepare the spices.

2.Put the chicken feet in a pot and add ginger, garlic cloves, Sichuan peppercorns, bay leaves, star anise, cinnamon, salt. 3.

Cook for about 13 minutes until the chicken feet are cooked through, not too rotten. 4.Take out the chicken feet and put them under the running water to shower, so as to avoid the appearance of meat jelly later, wash away all the gelatin, and then let it cool.

5.Prepare a glass or porcelain container and put in the pickled pepper and pickled pepper water. 6.

If you like spicy food, you can chop the pickled pepper, I do), add some purified water or cool white boil, then pour in an appropriate amount of white vinegar, stir evenly and add chicken essence and salt. In fact, the amount of vinegar depends entirely on personal taste, and I tasted it with a spoon to determine the proportion. It's up to you to master this.

7.Throw the cold chicken feet into the pickled pepper water, close the lid, and let it taste on its own.

Tips for how to make pickled pepper and phoenix feet.

It is said that you can eat it in 3-5 hours, and it doesn't matter if you want to leave it overnight. My husband likes to soak it for 2 days, he thinks it's spicy and flavorful. Stir at intervals to make the flavor more even.

First, boil the chicken feet, take them out and put them in cold water, change the water several times, and let it cool. Cold boiled water, salt, monosodium glutamate, vinegar, wine, millet pickled pepper, buy a bag of foot soaking seasoning at the market, and put it in proportion.

Teach you how to make pickled pepper chicken feet and how to make pickled pepper chicken feet to be delicious.

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.

It is also good to put some vinegar in moderation. And sugar is essential. Ingredients:

Chicken feet, a bottle of wild mountain pickled pepper (sold in supermarkets), excipients: a little sugar, vinegar to taste. A small carrot.

A pinch of salt. Production: 1. Select large phoenix feet, wash them, boil them in a pot of boiling water for 10-15 minutes, then remove them and put them in cold water to cool.

2. Put the pickled pepper water and a little pickled pepper into a large bowl, cut the carrots into small slices (be careful not to be too thick) and place them in a small bowl first. Dissolve a little sugar with a little boiling water 3, chop the cooled phoenix feet from the middle, and then put it in a large bowl with pickled pepper water, and then put in a small piece of carrot, an appropriate amount of edible vinegar after dissolving white sugar water, and a little salt mix evenly for ten or twenty minutes before eating. If you like to eat chili peppers, you can put a little red pepper in it and put it in the refrigerator to refrigerate, the taste is better.

It can be adjusted appropriately according to your own taste.

I hope you enjoyed eating.

I'm going to teach this pickled pepper phoenix claw to my wife and teach him how to make pickled pepper phoenix claws!