"Pickled pepper and chicken feet" developed by private company(si jia yan zhi suan tian ke kou de pao jiao feng zhao )

"Pickled pepper and chicken feet" developed by private company

Introduction:

"Today, we'll make a side dish with pickled chili and chicken feet. It's a cold dish with sweet and sour taste," pickled chili and chicken feet. ". This kind of "pickled pepper chicken feet" is an alternative method. It is different from Sichuan's pickled pepper chicken feet. Sichuan's pickled pepper chicken feet use pickled water and pickled pepper. It tastes spicy and sour. In order to sell well, it takes a short time to cook, and it's hard to eat, and it's hard to chew. It's often time-consuming and laborious to eat a meal. After eating for a long time, you'll feel sore. Ha ha ！ This "pickled pepper chicken feet" is easy to eat. When I marinate and soak it, I only use a little pickle water, then add flavored soup and sweet and sour sauce. It tastes delicious. The main advantage is that the shape is relatively complete, but it is very soft and rotten, it is easy to Debone, the taste is slightly muscular, but the mouth is not good, it can also be eaten. The specific measures are as follows; "

Production steps:

The first step pickled cabbage, pickled pepper, fragrant leaf, tangerine peel, pepper, onion, ginger, salt, pepper, Baijiu, white rice vinegar, sugar, pickle soup, and clear water.

Step 2: soak the chicken feet in a cold water basin for a period of time to remove the odor and blood. It's better to soak for a long time.

Third step: then cool the chicken feet into the pan, and put the right amount of Baijiu into the pot.

Step 4: bring to a boil for 2-3 minutes, remove and put into cold water basin to cool and wash.

Step 5: cut off the tip of the chicken feet.

Step 6: in another pot, add water, add tangerine peel, fragrant leaves, Chinese prickly ash, scallion and ginger slices, then sprinkle a little salt and pepper.

Step 7: put in the trimmed chicken feet and boil the water. After boiling the water, move the pot to the induction cooker, adjust the minimum heat to 75 or 80 degrees, and simmer for 60 minutes. Do not boil the water, otherwise the skin will be broken. The purpose is to make the skin soft and rotten, but still keep the skin intact. Steaming in the cage over medium heat is also OK.

Step 8: add sugar, white rice vinegar, pickled pepper and pickled vegetable soup.

Step 9: ladle appropriate amount of boiled chicken feet soup into the pot.

Step 10: Boil the pickled pepper sweet and sour soup and pour it into the container to cool.

Step 11: after the chicken feet are cooked, soak them in sweet and sour soup for more than 8 hours.

Step 12: after the chicken feet are soaked, code the plate, cut some pickled pepper shreds and decorate them, then they can be used as drinking dishes.

Materials required:

Chicken feet: 450g

Pickled chili: 10

Pickle soup: a little

Water: moderate

Fragrant leaf: 1 piece

Tangerine peel: 10 grams per piece

Zanthoxylum: 15

Scallion: 20g

Ginger slices: 20g

Salt: 5g

Pepper: a little

Baijiu: 20 grams

White rice vinegar: 50g

Sugar: 50g

Note: this dish features white color, sweet and sour taste slightly spicy, taste smooth and delicious, skinny and chewy, taste very delicious appetizer. Warm tips: 1. When cooking chicken feet, you must pay attention to the control of the heat, and keep it soft and complete. 2. The pickled pepper used to make this pickled pepper chicken feet is better than the dry pepper used to make pickles, while the fresh pepper and wild pepper pickled chicken feet are too spicy. 3. The taste of sweet and sour pickled pepper juice can be controlled by yourself. If you like to eat sweet, you can put more sugar. If you like to eat sour, you can put more vinegar. It's better to use white rice vinegar. Vinegar essence is a chemical preparation. It's unhealthy after eating. Generally, I never buy it. 4. Pay attention to hygiene and temperature when soaking. Soak in water before boiling, taste soup oil must be skimmed. It can be refrigerated in summer, but it tastes too muscular. 5. You can also take off the bone of chicken feet when eating. If the chicken feet are cooked in place, you can take off the bone by hand after soaking and tasting. You can mix some mustard or drench some pepper oil. The taste is very good. It tastes sweet and sour, or sweet and sour. This kind of private cool small dish "pickled pepper and chicken feet" is ready. It tastes sour, sweet and slightly spicy, very delicious, for your reference!

Production difficulty: ordinary

Process: salting

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Si Jia Yan Zhi Suan Tian Ke Kou De Pao Jiao Feng Zhao