Chicken feet with pickled pepper(pao jiao feng zhao kan bi sai zen neng shao de xia jiu cai )

Chicken feet with pickled pepper

Introduction:

"My husband's favorite dish is also my specialty. Once I had to cook it 2 or 3 times a week, so that I could ensure that he had claws to chew every day. I can't remember how many times I have made it myself. Because I have done it too many times, I'm not interested in pickled peppers and chicken feet at all. I don't eat any of them. Only her father, my child, is still happy to do this and never do that... "

Production steps:

Step 1: first, wash the chicken feet, and then use a knife to split the chicken feet in half, which is convenient to taste. Prepare the spices.

Step 2: put chicken feet into the pot, add ginger, garlic, pepper, fragrant leaves, star anise, cinnamon, salt.

Step 3: cook for about 13 minutes until the chicken feet are cooked, not too bad.

Step 4: take out the chicken feet and put them under the tap water to cool, so as to avoid the occurrence of meat jelly later. Wash away all the gelatins and then cool them.

Step 5: prepare a glass or porcelain container and add pickled pepper and pickled pepper water.

Step 6: {if you like spicy food, you can chop pickled peppers, I'll do it), add some pure water or cool water, then pour in some white vinegar, stir well and add chicken essence and salt. In fact, the amount of vinegar depends entirely on personal taste. I determined the proportion after tasting it with a spoon. This is up to you.

Step 7: throw the cold chicken feet into the pickled pepper water, cover it and let it taste.

Materials required:

Chicken feet: right amount

Pickled pepper: right amount

Ginger: moderate

Garlic: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Purified water: right amount

White vinegar: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: it is said that you can eat it in 3-5 hours. It doesn't matter if you put it overnight. My husband likes to soak it for 2 days. He thinks it's spicy and delicious. Turn it over at intervals to make the taste more uniform.

Production difficulty: simple

Process: salting

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Pao Jiao Feng Zhao Kan Bi Sai Zen Neng Shao De Xia Jiu Cai