Pickled pepper chicken feet
Overview
How to cook Pickled pepper chicken feet at home
Tags
Ingredients
Steps
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Prepare the main raw materials
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Remove the nails from the chicken feet, cut them in half, wash them in cold water, and then soak them in clean water for 5 minutes
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Pour an appropriate amount of water into the pot, add ginger slices and Sichuan peppercorns, bring to a boil, add chicken feet, cook for about 7 minutes, then rinse with cold water, cool down, and set aside
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While the chicken feet are cooking, peel the lotus root and cut it into slices. Cut the carrot into slices and set aside
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Prepare a large bowl of kimchi brine, spices, ginger and garlic slices, Sichuan peppercorns, two dried red chili peppers, green onions, and chop more than a dozen mountain and sea peppers into fine pieces to facilitate the flavor when soaking
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After the chicken feet are cooked, pour the water back into the boil and add the lotus roots. It will take about 5 minutes to soak them in cold water.
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Then prepare a basin, pour all the spare materials into it, put in half a bottle of white soy sauce, an appropriate amount of white vinegar (don't pour too much, otherwise it will be sour), a large bowl of salt water, and the remaining uncut sea peppers. All the materials need to be submerged (if it is not submerged yet, you can add some purified water). Add a few rock sugars, and then taste the water for salt. If you have not added an appropriate amount of salt, cover it with plastic wrap and leave it for 5 hours.
