Chicken feet soaked in fresh vinegar

Overview

It seems that I have been spending time with Phoenix Claw recently, but that is not the case. This is a diary I wanted to post a long time ago, but I have been putting it off until now. When it comes to soaking chicken feet in pickled peppers, I usually think of soaking them in pickled peppers. I really like eating chicken feet in pickled peppers, and I have always wanted to make it. However, since I can’t eat spicy food, I always think of making pickled peppers, a delicacy in the eyes of spicy lovers. Until one time I saw that I could do this, so I tried it right away. It was really delicious, haha. This method is simply good news for those who can’t eat spicy food but also want to eat pickled chicken feet! It can be used as a cold dish for banquets, or as a drink for daily drinks. Even if you eat it directly as a snack, you can't stop eating it. (Of course, if you like spicy food, adding pickled peppers will be more palatable to your stomach.) I remember I made a small bowl at night for the first time. After soaking it, I couldn't help but go to the refrigerator to grab a piece and nibble it a few minutes later. I ate most of it in the evening before it even tasted. I quickly made it again the next morning. After soaking, the family of three ate deliciously in the evening.

Tags

• cold dishes
• home cooking
• common dishes
• old man
• late night snack
• dinner with friends
• winter recipes
• aged vinegar
• chicken feet
• cinnamon
• cooking wine
• ginger
• sesame oil
• star anise
• yipin fresh soy sauce
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 Cut off the nails of the chicken feet, cut each into three pieces with a knife, and rinse with water.

   

3. 3 Put cold water and a little cooking wine into the pot, and add the chicken feet.

   

4. 4 After boiling, pour away the water and rinse with clean water and set aside.

   

5. 5 In another pot, add cooking wine, star anise, peppercorns, ginger, cinnamon, and salt (optional), bring to a boil, and cook for a few more minutes.

   

6. 6 Add the chicken feet and cook for 5 minutes after the water boils.

   

7. 7 Take out the chicken feet and rinse them with running water to remove as much of the grease as possible. The time can be longer or shorter, depending on whether you are worried about the water.

   

8. 8 Rinse chicken feet with cold water and drain.

   

9. 9 Take a container and pour 5 tablespoons of soy sauce, 4 tablespoons of mature vinegar, 1 tablespoon of white vinegar, and a small amount of sesame oil. (The approximate ratio of soy sauce and vinegar is 1:1, which can be increased or decreased according to personal taste. In fact, I use two kinds of vinegar because I like it to be more sour. I think the sourness of white vinegar is purer than that of mature vinegar, so I added a small amount of white vinegar)

   

10. 10 Put the chicken feet into a crisper, pour on the sauce, mix, and refrigerate, usually 4 or 5 hours, flipping a few times in between. I like to soak it longer, overnight, but I also want to consume it as quickly as possible. (It’s best to have more sauce, as it will absorb the flavor quickly. I felt sorry for myself so I didn’t add more. I can achieve the desired effect by turning it over a few times later.)