Yuan Ma’s private room-Pickled pepper falls in love with chicken feet

Overview

How to cook Yuan Ma’s private room-Pickled pepper falls in love with chicken feet at home

Tags

• snacks
• common dishes
• children
• old man
• sichuan cuisine
• dinner with friends
• summer recipes
• dinner
• chicken feet
• garlic
• green onions
• millet pepper
• pickled pepper
• star anise
• white sugar
• white vinegar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Clean the chicken feet.

   

2. 2 Cut into small pieces and trim off the nails.

   

3. 3 Big bag of pickled peppers bought at the market

   

4. 4 Cut 2/3 of the pickled pepper into small pieces. If you can't eat it too spicy, you don't need to cut it.

   

5. 5 Put the remaining 3/1 and the pepper pickling water in a bowl for later use. The peppers are not cut here mainly for the sake of appearance.

   

6. 6 Pour cold water into the pot, add chicken feet, 4 slices of ginger, 5 cloves of garlic, 3 small pieces of green onion, a small claw of Sichuan peppercorns, 2 star anise, and 2 bay leaves.

   

7. 7 The fire comes to a boil.

   

8. 8 After boiling, skim off the dirty foam from the soup noodles and cook it for 7 minutes. Do not cook it for too long as it will be too soft and not delicious.

   

9. 9 Take out the cooked chicken feet and rinse them with water 3-4 times to wash away the fat on the surface.

   

10. 10 Rinse several times until the water becomes clean, remove and put into a bowl.

    

11. 11 Soak in pure water for 10 minutes.

    

12. 12 Prepare a large bowl for seasoning: 1. Pour in the pickled peppers cut into small pieces and the pickled pepper water. 2. Add the chicken feet and uncut pickled peppers. 3. Pour in a little cold boiled water, just enough to cover the chicken feet. 4. Add two small spoons of salt, two small spoons of white sugar, and a large spoonful of white vinegar to taste (add salt and vinegar according to your own taste).

    

13. 13 After adjusting the taste, put it in a crisper, add a few red millet peppers and a handful of Sichuan peppercorns, seal it and you can eat it the next day.

    

14. 14 Each brand of pickled peppers has a different taste, some are salty, some are spicy, and some are mild, so when seasoning, add salt, vinegar, or spiciness according to your own taste. Remember to have a stronger taste, so that the pickling will be flavorful.

    

15. 15 Seal it overnight and eat it the next day. The longer it marinates, the more delicious it will be.