Duck web with pickled pepper
Chicken feet with pickled pepper is my favorite snack. Especially in late summer and early autumn, it is really a kind of enjoyment to watch TV with delicious beer!Pickled pepper is an essential raw material for Sichuan cuisine. In the past, my mother used to pickle it. Now I'm wandering around alone without this skill. Fortunately, there are bottled wild pepper in the supermarket. Although the taste is not as good as home cooking, the good thing is that it is convenient.1. Duck web Cooking: it takes about 20-25 minutes to cook before it is soft. At this time, it still retains a little strength, not completely soft and rotten; It can become crisp after being chilled by ice water. When you cook, you can come as needed2. Cold boiled water: after the duck web is cooked, it must be used for washing, cooling and finally brewing. Otherwise, it cannot be saved for too long. Brine spoils easily3. People who like spicy food can chop up pickled peppers to make them more mellow4. All the duck webs, after I cooked them, were broken into two parts. Although it looks like a whole duck web, in fact, there is only one tendon connected to the palm. This is easier to taste; You can also chop it into two pieces and cook it.
Step 1 . This is a pickled pepper that can be sold in supermarkets.
Step 2 . Wash duck webs and cut off fingertips for use
Step 3 . Wash and slice the Bergamot melon, blanch and control the water for use
Step 4 . Boil star anise, cinnamon, pepper, ginger slices, cooking wine and rock sugar for 10 minutes; Add duck webs and cook over high heat for 25 minutes.
Step 5 . Take out the duck web, wash it with cold boiled water to reduce temperature, and quickly put it into ice water; When the duck web is completely cooled, take out and control the water
Step 6 . Be sure not to pour out all the wild peppers in the big bowl; Put in a crystal sugar, a proper amount of pepper, a spoonful of balsamic vinegar, a spoonful of cooking wine, and add duck webs with good water control. Seal it completely with cling film, put it in the refrigerator and soak it for at least 12 hours. When you want to eat, take it out and put it on a plate
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