Chicken feet with pickled pepper(pao jiao feng zhao xiu xian bi bei )

Chicken feet with pickled pepper

Introduction:

"Before I joined the gourmet world, I didn't know how many bags of pickled peppers and chicken feet I chewed. When I went out to eat, I would order as long as there was a pre meal snack restaurant. When I watched TV and surf the Internet every night, this snack accompanied me through a long night But now it's different, join the gourmet world, all kinds of snacks, as long as you like, can do to eat, taste good, clean and sanitary, and the most important point to our people, affordable. This is my first time to make pickled peppers and chicken feet. I learned how to do it in the gourmet world. When I eat it, it's no different from what I sell outside. Thank you all the masters in the gourmet world. You are so great

Production steps:

Step 1: buy the fresh chicken feet, cut them in half, and soak them in clear water for 3 hours (this soaking step is mainly to soak away the blood stains of the chicken feet and make the later soaked chicken feet white and clean)

Step 2: prepare a clean glass bottle and a bottle of pickled peppers (I only used half of them, which depends on the number of chicken feet)

Step 3: wash and drain the seasoning (Zanthoxylum, dried pepper, cinnamon, ginger)

Step 4: because I like spicy, I cut up the pickled peppers (friends who don't like spicy can make the whole pickled peppers)

Step 5: add water to the pot, and cook all seasonings (ginger, pepper, cinnamon, Chinese prickly ash) with chicken feet

Step 6: in the process of boiling, add a little sugar, 10 minutes is enough, turn off the heat and wait for 2 minutes to remove

Step 7: rinse the chicken feet with clean water for 5 minutes, then cool them with boiled water, drain and cool them

Step 8: put the chopped pickled pepper into the bottle, add the right amount of cold boiled water, the right amount of vinegar, the right amount of salt, a little chicken essence to make pickled pepper water

Step 9: put the chicken feet in the air and tighten the cover. It tastes best after 2 days. (I got half eaten in a day)

Materials required:

Chicken feet: right amount

Pickled pepper: right amount

Ginger: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Salt: right amount

White vinegar: right amount

Precautions: 1. When the chicken feet need to be soaked for several times, I think this step is very important. If the blood stains can't be soaked out, the chicken feet behind will turn black and affect the appearance. 2. The red pepper is decorative, not added to the production process, please know

Production difficulty: simple

Process: firing

Production time: several hours

Taste: hot and sour

Chinese PinYin : Pao Jiao Feng Zhao Xiu Xian Bi Bei