Secret pickled pepper and chicken claw

Published Aug 28, 2022 at 04:51am ET

In cold dishes, I like to eat pickled pepper and chicken claws very much. Almost every time I go out to eat, if I order cold dishes, pickled pepper and chicken claws will be ordered, but, very few can eat to satisfy myself, either only salty or insipid. My cousins husband is a cook. He tasted his pickled pepper and chicken feet. Since then, his soul has been haunted by dreams. The taste is really a word of praise. The chicken feet have a strong fragrance. They are not only fresh and hot, but also sour and sweet. They are very appetizing. It is suitable to cook wine and dishes. So, he asked Lai Fang Zi on the phone, though not. Especially know how to operate step by step, so a bit blind, but fortunately, the taste is also a little godlike, sweet and sour, salty and spicy, that afternoon, good, at night was bitten by his father completely.~

Food Material List

1 Chicken feet 2 jin
2 onion Less than half
3 Carrot Half a piece
4 Celery Few

Operational steps

1 Wash the chicken feet and cut off the toes. Cut each into 3 pieces. Shred onion, carrot and celery.
2 Put the chopped chicken feet into the pot, turn the big fire to low heat and cook for 10 minutes until cooked. Remove cold water and cool it. Rinse repeatedly with water until no grease is found.
3 All spices are collected in a small pot, pour boiling water, open the pickled pepper, put a few together (like hot taste more), add more salt and chicken essence, boil for 10 minutes to cool;
pour the cooked spice soup into the fresh-keeping box, and pour the water and pickled pepper in the pickled pepper bottle, put white vinegar, sugar and monosodium glutamate (root). According to personal taste, taste salty and light in time. Pour in boiled chicken claws and carrots, onions and celery. Cover with a fresh cover and refrigerate for more than 10 hours.

Tips

1. All seasonings should be put as much as possible, and the chicken feet will taste when the flavor is strong;

2, white vinegar must be put in the end, and boiling together too early will evaporate the sour taste;

3, the water in the pickled pepper bottle must not be poured out, and mixed with the spice soup to soak the chicken feet

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