Chicken Feet with Pickled Peppers
When cooking chicken feet, put a little more salt in proper amount to achieve the purpose of taste in advance. In short, if you can easily pass through them with chopsticks, the taste will be less tenacious after cooking for a long timeThe purpose of rinsing chicken feet is to rinse off the colloid on the surface so as not to muddy the soup during soaking. The longer the rinsing time, the whiter the chicken feet and the more beautiful the color of the finished productYou can also soak Zanthoxylum bungeanum and chopped Zanthoxylum in boiling water for better taste. If you don't like too much spicy taste, you can use cold boiled water. If you like spicy, you can chop the chopped ZanthoxylumAt last, the amount of salt used in juice mixing can be tasted. It needs to be salty to taste better
Step 1 . Rinse pickled pepper, white vinegar, ginger, Chinese prickly ash, chicken feet and ginger
Step 2 . Clean the chicken feet, cut off the nails and chop them into small pieces
Step 3 . Boil water in a pot, add a tablespoon of salt, cooking wine, and cook for 5 minutes until cooked
Step 4 . After cooking, remove the chicken feet and wash them with water
Step 5 . After washing, rinse the chicken feet with running water for half an hour, and then wash the chicken feet again before soaking them to remove the glue on the surface, so as to prevent turbidity after soaking
Step 6 . Take a fresh-keeping box and put in cold boiled water, ginger slices, white vinegar, Chinese prickly ash and salt (salt can be more appropriate). MSG, pickled pepper and hot pickled pepper can be cut and mixed evenly
Step 7 . After the water is prepared, pour it into the chicken feet
Step 8 . Cover and soak for 5-6 hours before serving (shake every hour to make the soaking even)
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