Pickled pepper duck web

Overview

Pickled pepper chicken feet is my favorite snack. Especially in late summer and early autumn, watching TV with delicious beer is really a pleasure! Pickled peppers are an essential raw material for Sichuan cuisine, and my mother used to make them. Now I am wandering alone, without this skill. Fortunately, there are bottled wild peppercorns in supermarkets. Although the taste is not as good as home-made, it is convenient.

Tags

• cold dishes
• home cooking
• late night snack
• snacks
• summer recipes
• lunch
• dinner
• chayote
• cinnamon
• cooking wine
• duck web
• pickled pepper
• rock sugar
• star anise
• vinegar
• zanthoxylum bungeanum
• fragrant leaves
• ginger slices

Ingredients

Steps

1. 1 These are pickled peppers sold in supermarkets.

   

2. 2 Wash the duck webs, cut off the fingertips and set aside

   

3. 3 Wash and slice chayote, blanch in water and set aside

   

4. 4 Boil star anise, cinnamon, Sichuan peppercorns, ginger slices, cooking wine and rock sugar for 10 minutes; add duck webs and cook over high heat for 25 minutes.

   

5. 5 Take out the duck webs, rinse them with cold boiling water to cool down, and quickly put them into ice water; when the duck webs are completely cooled, take them out and control the water

   

6. 6 Make sure the bowl is large, pour out all the wild pepper; add a rock sugar, an appropriate amount of peppercorns, a spoonful of balsamic vinegar, a spoonful of cooking wine, and add the duck web to control the water. Seal completely with plastic wrap, place in refrigerator, and brew for at least 12 hours. When you want to eat, just take it out and put it on a plate