Homemade safe pickled pepper chicken feet
Overview
It seems that everything is about my old man, maybe because I can only hang around him now. The old man loves to eat chicken feet. He used to buy him a small bag occasionally, and sometimes he would buy it himself. I really don’t know what’s so delicious about these skinny chicken feet, but many people can’t stop. It’s just that the hygienic problems of chicken feet outside are really unbearable, so I can only eat them myself. I have learned how to make it. I found a recipe in Meitian last year and learned it, but I always felt that the taste was not enough. Later, Sister Tong in the group also shared her experience. She bought some beef two days ago and soaked some chicken feet as a surprise for the old man.
Tags
Ingredients
Steps
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First prepare the spices: star anise, cinnamon, bay leaves, dried chilies, grass fruit, ginger, high-quality white wine, and an appropriate amount of salt
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Wash the chicken feet, remove nails, split into two halves, add appropriate amount of salt and mix well
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Wash the spices slightly, stir-fry in a dry pan over low heat until fragrant, and let cool
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Add spices to the chicken feet and add an appropriate amount of white wine and mix well, cover with plastic wrap and marinate in the refrigerator overnight
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Take out the chicken feet, add water over the chicken feet, bring to a boil over high heat, skim off the foam, turn to low heat and simmer for 10-15 minutes, turn off the heat and soak for half an hour
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Remove the soaked chicken feet, rinse them, and dry them
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Pour a bottle of pickled pepper water into the container, add a little onion, coriander, Sichuan peppercorns, wine, salt, a little sugar, and white vinegar, mix well, add the chicken feet, add an appropriate amount of cold boiled minced chicken feet, cover and refrigerate for 2-3 days before eating
