Chinese Food
Chicken feet with pickled peppers
(65393 views)
At one stage, I especially like to eat pickled peppers and chicken feet. It's a small package. At that time, I never thought that one day I would make this myself. The advantage of writing a food blog is that you will get in touch with more and more food materials, and you will also browse the blogs of many experts. So one day, you will become an expert in the eyes of others. Pickled peppers and chicken feet are special snacks originated from Sichuan. They belong to Sichuan cuisine. It is famous for its spicy, nourishing skin, tough meat flavor. Pickled peppers and chicken claws are popular among ordinary people. This delicious food has the effect of appetizing and promoting blood circulation. The production process is more exquisite. Only in this way can the strong and spicy taste of pickled peppers seep into the chicken feet. The authentic pickled peppers and chicken feet are plump and white. When chewing, the bone and meat are fragrant. They have strong flavor promoting effect. Pickled peppers and chicken feet. Home-made is very simple. After learning this method, we can draw inferences from others. For example, quail eggs with pickled peppers, chicken wings with pickled peppers and so on. They can never be separated from their ancestors.
Cooking ingredients
Cooking Steps
Step1:Prepare the material. The chicken feet need to be clipped off.
Step2:Rinse it with water and put it into the pot. Add the water to the chicken's paw. Add ginger slices and cooking wine to remove the smell.
Step3:Cook for about 15 minutes. The claws can be easily pierced with chopsticks. Do not cook for a long time. The taste is not good after too soft and rotten.
Step4:Take out the claws and wash them with running water for several minutes until the surface is clean and free of greasiness. Soak them in ice water for 5 minutes, so that the taste of the claws will be crisper.
Step5:Cut each claw into 2-3 pieces. It's convenient to taste; pour the whole bottle of pickled peppers on the chicken claws. The standard is that the water can't pass the claws. If it's not enough, it needs to be filled with white vinegar and salt. According to personal habits, it's also good to put a little white sugar in it. Put it in the refrigerator for a day or so to taste. Take it as you like.
Cooking tips:If you buy enough pickled pepper water, you don't need to add white vinegar to taste it. In addition, pay attention to the formula table when selecting white vinegar. There are two kinds of white vinegar on the market. One is edible acetic acid, and the other is pure grain brewing. It is better to select white vinegar brewed from pure grain. This pickled peppers method can be used flexibly. For example, quail eggs with pickled peppers / pig's feet with pickled peppers. Make sure that the juice can be soaked without the ingredients. But one thing must be reminded - the juice is very sensitive. The soaking time should be well controlled, especially for small pieces. Try the taste after two or three hours of soaking. Take it out in time to avoid being too salty. There are skills in making delicious dishes.
