Pickled pepper chicken feet
Overview
The meat of pickled pepper chicken feet is soft and crispy, with the refreshing taste of pickled vegetables and the delicious taste of chicken. There are exposures on the Internet of poisonous pickled chicken feet soaked in hydrogen peroxide, so people are always suspicious of the pickled chicken feet sold outside. In fact, making it yourself is convenient, clean and hygienic. You can also experience the infinite fun in the tearing of the thin layer of skin and meat, on the edge of eating and not eating, and it will leave a fragrance on your lips and teeth
Tags
Ingredients
Steps
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Wash the chicken feet and cut off the nails
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Use a knife to split the chicken feet into 3 halves, as shown in the picture
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Prepare ginger, garlic, peppercorns, bay leaves, star anise, cinnamon and chicken feet
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Put the chicken feet into the pot and blanch them, take them out and put them under tap water to cool down
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Add ginger, garlic cloves, peppercorns, bay leaves, star anise, and cinnamon to the pot
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Add the chicken feet and cook over high heat for about 10 minutes until chopsticks can penetrate it. (Don’t overcook the chicken feet, otherwise they will lose the crispy texture after soaking.) Remove, rinse with cold water and let cool
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Prepare a container, add a total of 400 grams of pickled peppers and pickled pepper water (if you like spicy food, you can chop the pickled peppers), and add 400 grams of cold boiled peppers. (If the purchased pickled peppers have enough pickling water, you don’t need to add white vinegar or sugar for seasoning. White vinegar brewed with pure grains is better) Stir evenly, add chicken essence (the pickled peppers are already very salty, so there is no need to add salt), and then refrigerate and soak overnight to let the flavor infuse.
