How to make pickled pepper chicken feet

Pickled pepper chicken feet, also known as pickled pepper chicken feet, are a traditional snack with good color, aroma and taste. They taste very good and can be used as a side dish or as a snack. They have a good appetizing effect and can promote blood circulation. Eating some at the right time in summer can also have a certain effect of relieving heat. The method of pickled pepper chicken feet is also relatively simple. Let's take a look.

How to make pickled pepper chicken feet

Ingredients: 12 chicken feet, 15 pickled peppers. Method 1. Wash the chicken feet, cut off the toenails and hard skin, blanch them in water and wash them for later use. 2. Put the chicken feet into the pot, add appropriate amount of water, bring to a boil over high heat then turn to medium heat. When the chicken feet are cooked, remove them and put them in a container. 3. Add appropriate amount of water into the pot, put in pickled peppers and appropriate amount of pickled pepper water and boil together. 4. Add appropriate amount of salt and MSG and mix well. Pour the mixed pickled pepper water into the container containing the chicken feet. After it is completely cooled, put it in the refrigerator for two hours and take it out for consumption.

Method 2

Ingredients : Chicken feet (300g) Accessories: 100g chili pepper Seasoning: Garlic (10g) Sichuan pepper (5g) Pepper (2g) MSG (2g) Salt (5g)

Production process: Wash the chicken feet, remove the nails, cut them in half, and blanch them in boiling water to remove the fishy smell. Change the water, add onion, ginger slices, rice wine, peppercorns, star anise and appropriate amount of salt into the water, put the chicken feet in, bring to a boil, and cook over high heat for 8-15 minutes. If you like it crispy, cook it for 8 minutes; if you like it softer, cook it for 15 minutes. Pour all the liquid in a bottle of chili into the pot, just a little bit, and add some chili. If you like spicy food, add more. Add an appropriate amount of drinking water (depending on the amount of chicken feet to be soaked), then add white vinegar (according to your taste), sugar, an appropriate amount of salt, a little pepper, a little ginger and star anise, simmer on low heat for about 30 minutes, cool, and put into a plastic or glass container for later use. After taking the chicken feet out of the pot, put them into cold boiled water to cool thoroughly. You can rinse them in water several times to remove the oil. Then put it into the reserved sansho water and make sure it is soaked in the juice. Cover the lid and put it in the refrigerator. Take it out after two days, pick out the chicken claws and pickled peppers and you can eat it!

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