Pickled pepper chicken feet

Overview

Chicken feet are not called chicken feet in gourmet recipes, but are called chicken feet. In the south, chicken feet are a high-end famous dish, and its cooking method is also more complicated. Lots of skin, tendons, and large gelatin. It is often used to make soups, and is also suitable for stewing and sauce. The thick texture can also be cooked and removed from the bones to make it crispy, tender and delicious. Taboo: 1. Chicken is warm in nature, helps fire, and should not be eaten by those with excessive liver yang, oral erosion, skin boils, and constipation. 2. People with colds and fever, excessive internal fire, excessive phlegm and dampness, obesity, people suffering from heat poisonous boils, cholecystitis, and cholelithiasis should not eat it. 3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should avoid drinking chicken soup; 4. People with colds accompanied by headache, fatigue and fever should not eat chicken or chicken soup. 5. It is not advisable to eat while taking iron preparations. 6. The rich protein in chicken will increase the burden on the kidneys, so people with kidney disease should eat as little as possible, especially those with uremia, who should fast

Tags

• snacks
• cold dishes
• home cooking
• chicken feet
• cucumber
• green onions
• liquor
• pickled pepper
• rock sugar
• star anise
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Wash the chicken feet and plunge them into water first.

   

2. 2 Wash the chicken feet, cut off the toes and cut them into two parts.

   

3. 3 Add water to the pot, add ginger slices, scallions, star anise, bay leaves, peppercorns, cooking wine, salt, add chicken feet and cook for 8-10 minutes. Take out the chicken feet and put them in a basin. Under the faucet, boil the water for about 1 hour until the color of the chicken feet becomes white. (In order to save water, you can also soak it in clean water and change the water several times in between)

   

4. 4 Boil the pickled peppers and add some rock sugar.

   

5. 5 Cucumber, carrot, garlic slices, green onion, cut into pieces and set aside

   

6. 6 Add the boiled pepper water to the white wine and white vinegar.

   

7. 7 Add the chopped chili segments, Sichuan peppercorns, chicken feet, cucumbers, carrots, green onions and a few slices of lemon,

   

8. 8 Cover and refrigerate overnight before serving.