Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Star anise: regulate qi, relieve pain, and dispel cold
Ingredients
Chicken feet ( 18 pieces ) | Onion knot ( 1 ) |
Ginger slices ( 5 slices ) | Cooking wine ( 1 spoon ) |
Zanthoxylum bungeanum ( 5 grams ) | Octagonal ( 3 ) |
Geranium leaves ( 3 pieces ) | Pickled peppers ( 1 small bag (available in supermarkets) ) |
Ginger and garlic ( appropriate amount ) | Millet pepper ( 4 pcs ) |
Lemon ( 1 ) | Perilla ( 1 root ) |
Perilla lemon pickled pepper chicken feet taste unique and super delicious sour and spicy How to make
1.Clean the chicken feet and cut off the nails
2.Cut the chicken feet in half for easy flavoring, then put them into the pot under cold water
3.Add green onion, ginger and cooking wine to remove the fishy smell, then skim off the foam, then turn to low heat and cook for another 5 minutes
5.Cook the sauce.Pour the peppercorns, star anise, and bay leaves into the pot, wait for the water to boil, and simmer for another 10 minutes
6. Let the juice and water cool down (no dregs)
7. Mix chicken feet.Add pickled pepper, ginger garlic, millet pepper, lemon, perilla, vinegar water (2 cups rice vinegar, half cup sugar, 1 cup light soy sauce, 2 tablespoons salt) and the prepared sauce, mix well
8.Put it in the refrigerator for 4 hours before eating.
9.QQ bullet, acid Spicy
4. Take the chicken feet out and soak them in ice water to make them crispier.Then wash off the surface oil with cold water
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