Pickled pepper chicken feet and duck wings

Overview

This recipe is the content of an open class edited by Sister Xin, who is actually doing real shooting. I post it to share with my friends. In addition, by the way, I would like to tell you that the food dating tribe associated with the Love Life Love Food Q group has been officially launched. Friends are welcome to follow and contribute to inherit the spirit of mutual help and mutual learning! Submission methods are diverse, including original recipes with step-by-step diagrams; chat topics about local delicacies; sharing of daily delicacies; or reprinting daily life tips and recipes through Baidu or reprinting. When submitting, please add a note in front of the title: "Original Recipe", "Food Chat", "Food Photography", "Baidu Reprint", "Recipe Reprint", etc. The group has a tribe that is convenient for everyone to communicate about food. We will launch some prize-winning contribution activities from time to time. Please pay more attention to the top topics of the tribe!

Tags

• cold dishes
• home cooking
• chicken feet
• duck wings
• pickled wild sansho pepper
• saccharin
• star anise
• white vinegar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Before making the chicken feet and duck wings, rinse them with cold water to remove some of the blood.

   

2. 2 Put the washed duck wings into a pot of boiling water and cook over high heat for 5 minutes, then add the chicken feet and cook over high heat for 10 minutes.

   

3. 3 After 10 minutes, turn off the heat and continue to soak for 10 minutes without covering the lid. Then take it out and put it in a large basin. Put the faucet under the running water and brew until it is completely cool. Drain the water and set aside.

   

4. 4 Put the chicken feet and duck wings after the water is drained into a ceramic or glass pot. Pour in white vinegar and soak for more than 1 hour. You may not soak it, but the color will not be that white. Of course, the white color soaked in vinegar cannot be compared with what is sold outside. Without adding anything, the effect cannot be achieved.

   

5. 5 Everyone knows that vinegar is very sour, so after soaking in vinegar, you need to add beer and soak it in water to reduce the sourness. Therefore, pickled pepper chicken feet are delicious, but in fact, after processing, there are very few nutrients left. If you only want the taste and not the appearance, the previous step can be omitted...

   

6. 6 Wash the wok, do not put any oil in the pot, then add peppercorns and star anise, turn to the lowest heat and slowly roast until fragrant, then add the white vinegar in which the chicken feet have been soaked before, pour in all the chopped pickled peppers and the original juice, bring to a boil, then reduce the heat to medium and simmer for 15 minutes, add salt, turn off the heat and let the cooked pickled juice cool naturally.

   

7. 7 Add an appropriate amount of saccharin to the cooled soaking juice. Of course, you can also use white sugar instead of saccharin, but the amount of sugar you use will be very large.

   

8. 8 Remember three sentences: "salty enough, sweet enough, sour enough". You must taste the seasoning. You can never go wrong by relying on your taste buds to adjust the taste. After adjusting the taste, pour the soaking juice into the pottery pot with chicken feet and duck wings. It is usually made at night and will be very tasty the next day after soaking.