Chicken Feet with Pickled Peppers(pao jiao feng zhao )

Chicken Feet with Pickled Peppers

Introduction:

Production steps:

Step 1: prepare a glass bottle with a capacity of 1l, wash it and disinfect it with hot water. [Note: pickles are generally divided into cold water jar and raw water jar. If it is a cold water jar, the materials inside should be washed with cold boiled water to ensure that there is no raw water (tap water) into the jar, otherwise it is easy to deteriorate. 】Dry the bottle and cut the pickled peppers with scissors, so that the pungent flavor can be sent out. The number of pickled peppers to be cut depends on your taste. [Note: scissors should also be disinfected with hot water. What you need to do at home is clean and hygienic]

The second step: add 350g white rice vinegar into the bottle, add sugar or sugar, salt and boiling water to the right flavor of the pickled peppers. The water content of the final pickled peppers is about 40%~50% of the bottle.

Step 3: wash the chicken feet and put them in a basket. [children's shoes that like to eat chicken crutches can choose those with larger joints when choosing chicken feet]

Step 4: cut off the fingernails of chicken feet and cut them into small pieces. [don't cut open the position of the treasure in the palm, or the meat will shrink when it is cooked later]

Step 5: soak the chicken feet in water, otherwise it will not show blood color. During soaking, change the water until the color of the water is no longer blood. The process takes about two hours.

The sixth step: set up a pot, pour the water in the pot, add the spices such as ginger, star anise, cinnamon, and then boil the water, boil the chicken, then add a little Baijiu and salt to the chicken, and cook for about ten minutes until the chicken feet are ripe.

Step 7: take out the cooked chicken feet, continuously wash off the oil slick with cold boiled water, or soak them in cold boiled water or ice water for cooling.

Step 8: prepare a large bowl and a colander.

Step 9: take out the cooked chicken feet, drain the water, put them into a large bowl, sprinkle with salt and marinate for 20 minutes.

Step 10: finally put the chicken feet into the prepared pickled pepper water bottle, and seal the bottle mouth with preservative film. Leave the bottle in a dark place for a day and a night. You can take it out and enjoy it the next day!

Materials required:

Fresh chicken feet: 750g

Pickled pepper: 100g

Star anise, cinnamon, prickly ash, licorice: a little

Vinegar: 350g

Salt: a little

Note: 1. Chicken feet can be cooked longer, no problem within 20 minutes, cooking longer will make the cartilage of joints easier to chew. 2. pickled cabbage jar must be cleaned, no oil, raw water, cold water do not mix, although chicken feet contain certain oil, but after cooking chicken feet, we must try to wash the grease, and you can add some Baijiu to the jar to ensure that it does not deteriorate. 3. Keep chopsticks clean when eating.

Production difficulty: ordinary

Process: salting

Production time: one hour

Taste: hot and sour

Chinese PinYin : Pao Jiao Feng Zhao