Chinese Food
Chicken feet with pickled peppers
(70374 views)
LG invited his colleagues home for dinner. I know that some of them like to eat pickled peppers and chicken claws. I think these men will drink and boast for a long time. There is a pickled peppers and chicken claw, and the wine and vegetables are also good at the moment. This practice is learned from master Li Tiegang on CCTV. LG's colleagues all say that the taste is authentic. The master is worthy of being a master. The course is a senior one. The cat copies the whole process. One is to be collected. The other is to be collected I hope you can enjoy it.
Cooking ingredients
Cooking Steps
Step1:Wash the chicken feet, cut off the nails, cut them into small pieces and put them into a basin.
Step2:Pour in a little white wine and vinegar. Grasp until the surface of the chicken feet is dry and astringent. The color is whiter and the taste is crisper.
Step3:Marinate for 5 minutes. Rinse with water.
Step4:In the pot, sit in boiling water, put pepper, star anise and chicken claw into the pot, and then pour in a little high liquor. Further deodorization.
Step5:At the same time, turn the fire to the minimum, and slowly soak the chicken feet.
Step6:At this time, take another pot, put water, pickled pepper juice, star anise, dried pepper, cinnamon, fragrant leaves, and boil over medium heat.
Step7:At the same time, prepare another large bowl. Put in pickled peppers, scallions, ginger slices, garlic, white vinegar, white wine, salt and sugar.
Step8:Pour in the boiled sauce and mix well. Let cool.
Step9:When the bone of the chicken claw has been exposed, pinch it with your fingers. It's elastic, which means it's ripe. Put it into ice water and stir it to make the meat tighter, crisper and smoother.
Step10:The cold chicken feet are put into the pickled pepper juice, sealed with plastic film, refrigerated in the refrigerator and marinated for one night. The next day, they are taken out and eaten. The taste is the bar drop
Cooking tips:1. Cut into small pieces. Use a small amount of white vinegar and white wine to grasp the surface of the chicken feet until they are dry. In this way, the color of the chicken feet is whiter and the taste is crisper. 2. When cooking the chicken claw, please remember that it's slowly soaked in a small fire. It's urgent. The chicken claw is easy to crack, but it can't be fully cooked inside. 3. The way to identify whether the chicken claw is mature is when the bone of the chicken claw has been exposed. Pinch the chicken claw with your finger. It is elastic. It means that it is mature. 4. Stir the cooked chicken feet with ice water. The meat will be more compact, crispy and smooth. 5. The best time to brew chicken feet is one night. There is enough time for the chicken feet to taste. And after refrigeration, the flavor is more abundant. There are skills in making delicious dishes.
