Chinese Food
Chicken feet with pickled peppers
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Pickled pepper is really a miracle. It can be matched with almost all meat and vegetables such as chicken, duck, fish and meat. It also assiduously infiltrates its own spicy and sour into the main dish and gives it a new taste. The main thing is to make these meat dishes have no greasy taste. It tastes better.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients firs
Step2:After cleaning the chicken claws, cut off the tips of each cla
Step3:Put pepper and water in the pot to boil. Pepper can remove the peculiar smell of chicken fee
Step4:Put the chicken feet into the water and boil it, then add some cooking wine and cook for a few minutes
Step5:Cook until chopsticks can be inserted. Don't cook it crudely. It will affect the taste of
Step6:Take out the chicken feet and wash them with cold boiled water to remove the grease. Chop the chicken feet into two parts and put them into a large bowl. Pour in the self-made pickled peppers
Step7:Pour in water with pickled peppers. No chicken fee
Step8:Add a little salt and mix it to make it salty. Because the pickled peppers are salty, you can put less salt
Step9:Add some white vinegar to increase the Q taste of chicken fee
Step10:Sprinkle some chopped red peppers on it and decorate it. Wrap the bowl with plastic wrap and put it in the refrigerator
Step11:Marinate for one night. If you want to taste better, put it in the refrigerator and refrigerate for two or three days more. Taste better
Step12:Delicious.
Cooking tips:1. Pickled peppers are simple and self-made. Wash and dry the millet peppers. Make sure there is no water. Stir fry ginger, pepper and salt in a small heat. Boil some water. Turn off the heat and air cool. Mix in the white wine and mix well. Cook the millet peppers for 12 minutes. Cool them and put them in a clean water-free bottle. Seal them upside down and cool them. Store them in a cool place for 30 days to make pickled peppers. 2. Pickled chicken feet. Pickled pepper water has skills to taste better than the surface of chicken feet.
