Chicken feet with pickled pepper(mi zhi pao jiao ji zhao )

Chicken feet with pickled pepper

Introduction:

"It tastes delicious, with the spicy flavor of pickled pepper and the flavor of bittern. It's refreshing and crisp. You can't stop eating one. The sweet flavor of bittern neutralizes the flavor of pickled pepper, so the spicy degree is very palatable, and the spicy is sweet and fresh, and the aftertaste is very fragrant."

Production steps:

Step 1: clean the chicken feet, remove the nails, cut them, and then divide them into two. The whole bubble is hard to taste.

Step 2: marinated grains, ginger strips, pickled peppers, salt, sugar, vinegar, mix, 1 tsp salt, 2 tsp sugar, 1 tsp vinegar. Vinegar and vinegar are OK.

Step 3: bring the marinade to a boil, pour in the chicken feet, bring the water to a boil, pour in 1 tbsp cooking wine, 1 tbsp salt, and cook for 10 to 12 minutes. I cooked it for ten minutes and it was crisp.

Step 4: after washing with cold water, change the water frequently and soak for two hours. If you're afraid of trouble, change it every half an hour, or turn down the water and don't turn it off.

Step 5: control the dry water of chicken feet, soak them in the juice, and eat them in more than five hours. But the longer it tastes, the hotter it gets.

Materials required:

Chicken feet: right amount

Pickled pepper: right amount

Bittern: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Sugar: right amount

Vinegar: right amount

Salt: right amount

Cooking wine: moderate

Note: later: 1, pickled peppers must buy clear juice, because I bought a bad pickled peppers last time, a little cloudy, the taste is not very pure. There are some places to sell pickles in the supermarket, but we need to see if they are fresh. If they are almost sold out, don't buy them, because they must have been put away for some time. 2. Lees and gravy can add flavor and fragrance. There is a big difference between putting them and not putting them, but if they don't, they won't be put. 3. The reason why we put salt, sugar and vinegar is that salt can improve the taste, sugar can increase the fragrance, and vinegar can make it taste better. 4. When cooking, other spices are optional, but Chinese prickly ash must not be less. Chicken feet are not fishy, and they are very fragrant. Put more Chinese prickly ash, one teaspoon. Put some salt in the cooking to remove the dirt. 5. Brew chicken feet, the longer they are, the whiter and crispy they are, but not more than two hours. An hour to two hours are OK, less than an hour, chicken feet are not very white.

Production difficulty: simple

Process: salting

Production time: one day

Taste: medium spicy

Chinese PinYin : Mi Zhi Pao Jiao Ji Zhao