Pickled pepper chicken feet

Overview

Today is the weekend, a rare leisure and good mood, and the weather is getting hotter. I always want to eat something while watching TV, so I think of the simple and delicious chicken feet with pickled peppers. Eating more can not only soften blood vessels, but also has beautifying effects. So I made a plate. The refreshing and spicy taste of the wild mountain uncle and the toughness of the chicken feet complemented each other and complemented each other. It looked very white and plump. But when I came home from a walk and turned on the TV to eat, I found that my wife had already finished eating. I had no choice but to say that this is my favorite. She also very sensible said that you are also my favorite because you will be my favorite and make you less angry.

Tags

• side dishes
• home cooking
• old man
• sichuan cuisine
• summer recipes
• dinner
• banquet
• aged vinegar
• chicken feet
• cooking wine
• garlic
• msg
• millet pepper
• star anise
• white sugar
• wild sansho pepper
• cinnamon slices
• fragrant leaves
• ginger
• peppercorns
• salt

Ingredients

Steps

1. 1 Material diagram

   

2. 2 Add water to the pot and bring to a boil, add chicken feet, add 1 tablespoon of salt, cooking wine and a few pieces of ginger, wait until it boils again and simmer over low heat for about 8 minutes. The chicken feet should be freshly cooked, don't cook them for too long, otherwise they won't be chewable.

   

3. 3 Take out the chicken feet and rinse them with water.

   

4. 4 Soak in cold water for 10 minutes.

   

5. 5 Cut off the chicken nails and divide the chicken feet into two halves. The chicken feet have exactly four claws, and they are evenly divided to make them more delicious.

   

6. 6 Shred the ginger, pound the garlic into large pieces, cut the red pepper into small pieces, wash the star anise, cinnamon, peppercorns and bay leaves, add the chicken feet and pour them all into a bowl. Add salt, vinegar, cooking wine, monosodium glutamate and a small amount of sugar and mature vinegar. Pour in the wild sansho pepper and the pickled pepper water in the bottle and mix well.

   

7. 7 If the water is not enough, you can add cold boiled water or mineral water to just cover the chicken feet.

   

8. 8 I seal the mouth of the bowl with plastic wrap and put it in the refrigerator for one night to let the flavor develop. During this period, you can open it to taste the salt and sourness, and add salt and vinegar as appropriate.

   

9. 9 After one day, take it out and serve on a plate.