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

Chicken feet with pickled pepper

Introduction:

Production steps:

Step 1: remove the toe of chicken claw and cut it from top to bottom. Soak in water for six hours and change water halfway.

Step 2: put the chicken feet into the pot, and the water is over the chicken feet. Bring to a boil and wash off the foam. Add onion, ginger, Angelica dahurica, baikou, Amomum villosum, salt, chicken essence and water, bring to a boil. Cook for about 20 minutes over medium heat (the soup turns white, there is oil on the soup surface, and the skin of chicken feet is slightly open), turn off the heat.

Step 3: take out the chicken feet, cool them twice, put them in a ventilated container and put them in the vent to dry the water.

Step 4: put the chicken feet into a sealed container and add the spiced lees and wild pepper.

Step 5: seal and refrigerate for more than 4 hours.

Materials required:

Chicken feet: 500g

Scallion: right amount

Angelica dahurica: 10

Baikou: 8

Amomum villosum: 6

Spiced lees: 500g

Wild pepper: 50g

Salt: right amount

Chicken essence: appropriate amount

Ginger: right amount

Note: This pickled pepper chicken feet program is simple, but the process is very particular about. In order to do a good job, the key is to do three things: 1. Although the skin of chicken feet is covered with bone, it still has the peculiar fishy smell of chicken. Soaking in water and removing blood foam are all for fishiness. 2. Cooling. Chicken feet contain collagen. If they can't cool quickly after heating, the chicken feet with pickled peppers will be sticky and lose their refreshing taste, and the shelf life is not long. 3. The scalpel. Don't underestimate the knife in the middle of the chicken feet. In addition to quickly removing the blood from the inside of the chicken feet, it can also help to taste. The key role is to make the inside and outside of the chicken feet taste the same, so as not to make the chicken tendons in the chicken feet too hard. Pickled pepper chicken feet on the refrigerator, want to take out, super long shelf life. After eating, don't throw the brine, put it in the freezer, and it can be used next time.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Mi Zhi Pao Jiao Feng Zhao