Health benefits
Zanthoxylum bungeanum: dehumidification
Ingredients
Chicken feet ( 500g ) | Pickled pepper water ( 2 cups ) |
Ginger ( 30g ) | Panthoxylum bungeanum ( Number of grains ) |
Salt ( 5 grams ) | Sugar ( 5 grams ) |
Rice vinegar ( 30ml ) | Vietnamese Spring Roll Sauce ( 30g ) |
Garlic (sliced) ( 4 cloves ) | Fruit radish peel (appropriate amount) |
How to make pickled pepper and chicken feet
1. Wash the chicken feet, cut off the nails, and divide the chicken feet into two halves;
2.Put cold water into the pot, add peppercorns, and bring to a boil;
3.Cook until there is no blood, about 3-5 minutes, then turn off the heat;
4.Take a large bowl, fill it with cold water and add ice cubes;
5.Remove impurities and quickly put the chicken feet into ice water;
6. Boil the sealed jar in boiling water for about 5 minutes to sterilize, and dry it for later use;
7.Mix the pickled pepper water and all the ingredients evenly;
8. Wash the chicken feet in ice water and put them into a sealed jar;
9.Pour into bubbles pepper marinade, cover the sealed jar and put it in the refrigerator to marinate;
10.24 hours From now on, the sweet, sour, refreshing and slightly spicy Cantonese chicken feet with pickled peppers will be ready.
Tips
1.Boil the chicken feet for 3 to 5 minutes until the bleeding water is gone.Do not cook them for too long;
2.After the chicken feet are cooked, immediately put them into ice water so that the chicken feet can be crispy;
3.Fruits You can add radish skin or not, the purpose is to make the color of the chicken feet look better;
4.Because the pepper pickling water itself contains salt, be careful not to add too much salt.The amount of salt and sugar depends on the individual.Increase or decrease according to preference.
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