Pickled pepper chicken feet

Overview

I saw this chicken feet with pickled peppers from a friend a few days ago. The recipe is not complicated, and I really wanted to try it. Because my daughter likes to eat it, I made it myself, and she has enough food and clothing.

Tags

• hot dishes
• old man
• late night snack
• dinner with friends
• summer recipes
• chongqing cuisine
• chicken feet
• chicken powder
• cooking wine
• ginger
• white vinegar
• wild sansho pepper
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Pour wild pepper and soup into the pot, add salt, ginger slices, peppercorns, water, bring to a boil over high heat and then add chicken powder. (The amount of water is estimated to be enough to cover the chicken feet)

   

2. 2 Pour in white vinegar, turn off the heat, pour into a container and let cool before use. (Do not pour white vinegar too early, it is easy to volatilize. If you like sourness, add more; if you don’t like sourness, add less)

   

3. 3 Cut off the nails of the chicken feet and wash them.

   

4. 4 Then chop the chicken feet into two pieces.

   

5. 5 Put the processed chicken feet into the pot, pour in water, add a few pieces of ginger and bay leaves, pour in cooking wine, and bring to a boil over high heat.

   

6. 6 Cook for another five or six minutes and turn off the heat. (Don’t cook it too much. The cooking time is only about eight minutes)

   

7. 7 Take out the cooked chicken feet and rinse them with water several times until the chicken feet are completely cooled, then put them in cold boiled water and rinse them again.

   

8. 8 Pour the cooled pepper pickling water into the cooled chicken feet. The pickled pepper water should cover the chicken feet, and then put it in the refrigerator to refrigerate until it is ready to eat.

   

9. 9 These are soaked chicken feet.