Skillful refrigerated dish—Chicken feet with pickled peppers

Overview

Pickled pepper chicken feet originated in Chengdu, Sichuan. It is a specialty cold snack in Chengdu. It is famous for its spicy and nutritious taste, tough skin and fragrant meat. The characteristics of this dish are white and refreshing color, sour and appetizing, crispy and spicy, refreshing, and beautifying. In the hot summer, a plate of cold chicken feet, paired with a glass of cold beer, will immediately make people feel that their taste buds are stretched and their appetite will be stimulated. If you love him, make a plate of chicken feet for him. Let’s start making it.

Tags

• snacks
• common dishes
• old man
• sichuan cuisine
• dinner with friends
• summer recipes
• chongqing cuisine
• lunch
• braised pork buns
• celery
• chicken feet
• dried chili pepper
• ginger
• onions
• red rice spicy
• wild sansho pepper
• carrot
• garlic

Ingredients

Steps

1. 1 To make pickled pepper chicken feet, you must first make brine. The raw materials include 100 grams of wild pepper, 30 grams of red rice, 30 grams of dried chili, garlic, ginger, and a secret ingredient package (10 grams of star anise, 5 grams of kaempferia, 10 grams of bay leaves, 5 grams of cumin, 3 grass fruits, 15 grams of pepper, 2 grams of cloves, 3 grams of tangerine peel, and 3 grams of galangal).

   

2. 2 First prepare 2500 grams of cold boiled water or mineral water, then add spicy red rice, wild pepper, ginger slices, garlic cloves and dried chili peppers

   

3. 3 Then wrap the spices in gauze and put them into the brine

   

4. 4 Add 1 and a half spoons of salt, half a spoon of MSG, 2 spoons of white vinegar, an appropriate amount of rock sugar, 5 spoons of pickled pepper water (I used a soup spoon), add all the seasonings, stir, then use a small spoon to taste the taste to see if it suits your taste, and then increase or decrease the seasonings according to your own taste. The brine should be a little saltier, so that the chicken feet can taste better

   

5. 5 Then seal it with plastic wrap and refrigerate it for 48 hours so that the spices and chili ingredients can fully dissolve in the water

   

6. 6 After 48 hours, complete the next preparation. The ingredients are: chicken feet, green onions, ginger, celery, carrots, and brine

   

7. 7 First wash the chicken feet, then cut off the chicken nails, then add cold water to the pot and cook with green onion and ginger. After boiling, use a spoon to skim off the scum. Cook for about 2-3 minutes. Take it out immediately and put it in ice water to cool and soak. (Chicken feet should not be overcooked, otherwise they will not be crispy and delicious. After cooking, you need to cool down immediately after taking them out, so it is best to use ice water)

   

8. 8 Then remove the big bones from the chicken feet, then cut them into pieces, and continue soaking them in ice water (if you don’t know how to remove the bones, you don’t need to remove them, just cut them into strips)

   

9. 9 Peel celery and carrots and cut into strips

   

10. 10 Then put the chicken feet, celery and carrots into the brine, cover it, seal it with plastic wrap, and refrigerate it for 24 hours before eating