Chicken feet with pickled peppers(pao jiao feng zhao zheng yue li da chan liang de xiao cai )

Chicken feet with pickled peppers

Introduction:

"In the first month, when I met with my sisters, the most popular dish was pickled pepper and chicken feet, which was made four times in such a large ceramic jar. It's almost on the table for three meals a day, and sometimes it's necessary for everyone to drink together in the evening. On the days when they don't go shopping, the three sisters often huddle on a sofa, watching TV with their eyes, chatting about home affairs with their mouths, and eating bubble claws with their hands. In the past, when I made this small dish, I used to use pickled peppers and chicken feet. Later, I tried to change the method a little. In addition, I added carrot strips to make pickles. As a result, carrot strips are much more delicious than chicken feet. Every time I pickled them, the carrots were eaten first. "

Production steps:

Step 1: prepare the chicken feet.

Step 2: prepare the brine. (slice ginger and chop scallion)

Step 3: pour proper amount of water into the pot, add all brine materials, and add salt. (leave some Zanthoxylum and fragrant leaves)

Step 4: bring to a boil over high heat and turn to low heat for about 10 to 15 minutes. Let the spices blend into the brine completely.

Step 5: clean the chicken feet while boiling water, cut off the nails and cut them in half.

Step 6: wash and dry the carrots, and cut them into small strips of suitable size on a knife board without raw water. (the knife can't have raw water)

Step 7: after the brine is cooked, add the cooking wine, pour in the chicken feet and mix well.

Step 8: cover and cook for 3 to 5 minutes. (this time depends on the degree of crispness required for chicken feet. If the cooking time is shorter, it will be crispy. If the cooking time is longer, it will be soft.)

Step 9: take out the cooked chicken feet, rinse them under the faucet, and then boil the smallest amount of water for about 2 hours. (the purpose of this is to remove the gum from the chicken feet, so that the chicken feet are not sticky, but brittle. In addition, I'm afraid of wasting water, so I soak the chicken feet and change them into water several times. The effect is no different from that of flushing.)

Step 10: add the right amount of pickled pepper into the container, together with the pickled water of pickled pepper. If the quantity is enough, the chicken feet will be submerged. Add 1 tbsp sugar, pepper and fragrant leaves. Mix well. (with white sugar, it's spicy and a little sweet when eating. It's OK without sugar.)

Step 11: wash the soaked chicken feet with cold water, drain the water, pour in and mix well.

Step 12: add carrot sticks and mix well.

Step 13: put on the sealing cover, marinate in the refrigerator for one day, and then start to eat. (the curing time is relatively short at the beginning, so it's not so spicy. The more salting, the heavier the flavor. Of course, it's also more spicy. So if you marinate more, you can eat it slowly. If you marinate less, you can wait until it tastes better.)

Step 14: pickled chicken feet with pickled pepper.

Materials required:

Chicken feet: 1000g

Carrots: 2

Pickled pepper: right amount

Ginger: 1 piece

Chives: how many

Chinese prickly ash: 1

Star anise: 5

Fragrant leaves: 10 pieces

Cinnamon: 1 small piece

Sugar: 1 tbsp

Cooking wine: 1 tablespoon

Salt: 1 / 2 tbsp

Note: the heart of the poem phrase: 1: when marinated chicken feet, the time should not be too long, according to the amount, about 3 to 5 minutes. It's too bad. 2: Boiled chicken feet should be washed or soaked with water to remove the gum. The chicken feet with pickled peppers made in this way will be crispy. 3: If you add radish sticks, you can't have raw water on them.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: hot and sour

Chinese PinYin : Pao Jiao Feng Zhao Zheng Yue Li Da Chan Liang De Xiao Cai