Pickled pepper chicken feet

Overview

This is a dish that my family likes. It is appetizing, refreshing, and suitable for hot and sour dishes. It’s also a side dish for those who love drinking. lp always buys bags of them. One is that it is not enough to eat, and the other is that I don’t know whether it is hygienic. I followed other people's methods and combined them with my own method to make pickled pepper chicken feet. LP said the taste was okay. I think the taste is also good, mainly the real ingredients, so you can eat it with confidence.

Tags

• cold dishes
• sichuan cuisine
• chicken feet
• soak your feet
• star anise
• sugar
• vinegar
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash the chicken feet and cut off the toe caps

   

2. 2 Cut the chicken feet in half from the middle. The first part can absorb the flavor and the second part will be more cooked. The third part will taste just right

   

3. 3 Put it into water and add some cooking wine. Soak for half an hour. The first is to remove the fishy smell and the second is to remove some blood foam

   

4. 4 Add star anise, ginger slices and bay leaves to cold water. Add chicken feet and cook over high heat

   

5. 5 Let it cook for about a quarter of an hour, scooping out the blood foam while it's cooking.

   

6. 6 After cooking, put it in a basin and wash it. Wash it several times. The purpose is to wash away the grease and oil. Otherwise, it will be easily damaged when soaked and it will taste crispy

   

7. 7 A bag of pickled peppers, a bigger one because there are more chicken feet. If there is not enough water for pickling peppers, you can add some cold water and let it boil. I prefer spicy food, so I cut off the peppers. If you are afraid of spicy food, you don’t have to cut it

   

8. 8 After washing the chicken feet, dry the surface moisture. Because of the oil and raw water, the surface of the kimchi water is prone to blooms. Containers should be clean and dry. Add chicken feet and carrots. Carrots can be omitted. I prefer carrot kimchi, so I added some. Then add the pickled peppers. If the water does not cover the chicken feet, add cold water and boil

   

9. 9 After the chicken feet are diluted, the soup will taste lighter. Now you can add some vinegar and salt, and add Sichuan peppercorns. You can add a small spoonful of sugar to enhance the taste. Cover and store in a cool, dry place for one day before consumption. Remember, use dry chopsticks when taking out chicken feet to avoid damage to the soup.

   

10. 10 It’s ready to eat after soaking for a day! It tastes pretty good