Chicken Feet with Pickled Peppers(pao jiao feng zhao )

Chicken Feet with Pickled Peppers

Introduction:

"Some of the chicken feet sold outside are not at ease. They try to make their own chicken feet! The taste is strong! "

Production steps:

Step 1: wash vegetable ingredients, cut scallion and celery into sections, shred carrot, ginger and garlic.

Step 2: wild pepper and spicy millet bought in the supermarket.

Step 3: wash the chicken feet and change the knife.

Step 4: put chicken feet into the pot, add cold water, appropriate amount of pepper, ginger, clover, fennel, star anise, scallion, open fire, boil, skim foam. Cook a few more minutes.

Step 5: take out the chicken feet, cool water, keep changing the water, remove the glue on the chicken feet.

Step 6: bring to a boil with cold water, add Chinese prickly ash, star anise, green onion, celery, carrot, wild pepper and millet, and bring to a boil again. Turn off the fire. Add salt to taste.

The seventh step: fish out the chicken feet which have been over the cold water for a few times, drain them and put them into 6 medium sized juice water.

Step 8: after marinating for 4 hours, I can't help catching a plate to eat. It tastes delicious!

Materials required:

Raw chicken feet: 1kg

Celery: how many

Carrot: short segment

Green onion: one

Wild pepper: 75g

Spicy millet: 100g

Jiang: a paragraph

Garlic: how many

Pepper: a handful

Fennel: right amount

Fragrant leaves: appropriate amount

Star anise: right amount

Salt: right amount

Precautions: 1. When cooking chicken feet, according to the taste, if you want to eat chewy, you can cook less for a while, if you want to eat soft and rotten, you can cook more for a while. You can poke chicken feet with chopsticks to test the degree of maturity. 2. Don't be reluctant to drink cold water. The color of washed water is good-looking, and the juice will not be turbid. 3. The amount of pepper depends on your taste.

Production difficulty: simple

Process: boiling

Production time: several days

Taste: medium spicy

Chinese PinYin : Pao Jiao Feng Zhao