Chicken Feet with Pickled Peppers(pao jiao feng zhao )

Chicken Feet with Pickled Peppers

Introduction:

"Pickled pepper and chicken feet is one of my favorite snacks. Unfortunately, I stayed in a small village after I went abroad. I didn't have any raw materials, so I never ate any more.".. Last time I saw pickled peppers and fresh chicken feet in the supermarket. I bought them in a hurry. After a few days, they tasted as delicious as I remember. Sausage mouth is also worth it

Production steps:

Step 1: 1. Wash the chicken feet and cut the nails with scissors.. 】It's hard to cut raw chicken feet with a knife. You can cut them from the joints in the chicken feet as much as possible. That's better. If you can't cut them, at least the whole chicken's skin will be cut open. That's better.

Step 2: 2, pickled pepper chicken feet to do delicious, pickled pepper water is the most important. Use a container with a lid, preferably a fresh-keeping box. It's better to cut the pickled peppers and soak them in warm water, so that the taste can disperse well. For example, I like spicy chicken with about one third of the water.

Step 3: 3, ginger 3-5, and Zanthoxylum anise together with boiling in water. Add salt and chicken essence after boiling. It's better to add more salt and chicken essence than usual. This is to make chicken feet taste ahead of time, because it needs to be prepared later. If the amount is too small, the taste will be light.

Step 4: 4. Put the chicken feet into the soup pot to cook. Because of the pepper, the color will be a little strange, but don't worry. Cook until you use chopsticks to put it through. Too bad will affect the taste.

Step 5: 5. Put chicken feet under cool water and wash them with running water. Because the water charge at home is included in the rent, so I washed it for ten minutes. If I was afraid of waste, I could clean it one by one, just to wash away the glue of chicken feet.

Step 6: 6. Put the cleaned chicken feet into the incubator, pour in the pickled pepper water originally carried by the pickled pepper, and then pour in an appropriate amount of white vinegar. The total water level is parallel to the chicken feet. Cover and refrigerate in the refrigerator.

Step 7: complete! Basically, you can eat it after soaking for more than 10 hours. If you don't think it tastes good enough, you can soak it for a while, or turn it every 7 hours to make it more even.

Materials required:

Chicken feet: one jin

Pickled pepper: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Salt: right amount

Ginger: right amount

White vinegar: right amount

Chicken essence: appropriate amount

Note: after soaking, it's better to eat with waterless and oil-free chopsticks in a small bowl, which can keep a certain freshness, not so easy to break.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Pao Jiao Feng Zhao