Homemade Northeast Pickled Pepper Chicken Feet

Overview

Why is it called Northeast Pickled Pepper Chicken Feet? Because the chicken feet I choose are not the white ones that have been soaked, but chicken feet from free-range chickens in rural areas of Northeast China. This kind of chicken feet is fat and thick and tastes good

Ingredients

Amomum villosum Appropriate amount
Aniseed Appropriate amount
Chicken feet Appropriate amount
Cinnamon Appropriate amount
Cooking wine Appropriate amount
Fennel Appropriate amount
Garlic Appropriate amount
Laotangjing Appropriate amount

Licorice Appropriate amount
Lilac Appropriate amount
Onions Appropriate amount
Pickled pepper Appropriate amount
Vinegar Appropriate amount
Zanthoxylum bungeanum Appropriate amount
ginger Appropriate amount
salt Appropriate amount

Steps

Wash the chicken feet and soak them in water for 1 hour to remove the blood
Chop the soaked chicken feet into two pieces with a knife for easy flavoring
Pour cold water into the pot, add chicken feet and all the ingredients
Take it out while it's hot and put it into the pickled pepper water immediately. The chicken feet will shrink immediately when it gets cold, which is easy to lock in the flavor. Soak in the refrigerator for 2 or 3 hours and you can eat it

Overview

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Ingredients

Steps