Ingredients
Chicken feet ( 250g ) | Ginger slices ( Four or five slices ) |
Dried Sichuan peppercorns ( 10 pcs ) | Cinnamon (optional) ( Fingernail size ) |
Celery (optional) ( Appropriate amount ) | Salt ( a little ) | Millet Pickled Peppers ( Several ) | Salt ( a little ) |
Cool boiled water ( a plate ) |
A must-have appetizer with pickled pepper chicken feet
1. Wash the chicken feet, cut off the chicken nails and cut into three pieces.Try to cut it diagonally when possible - the larger the cut surface, the easier it will be to taste.Cut and set aside on a plate.
2.Put the chicken feet into a pot of cold water so that the water covers the chicken feet by 1 to 2 cm.Add ginger slices, dried peppercorns, and cinnamon.Wait for the cold water to boil and cook for another three to five minutes (depending on whether you prefer a crisper or softer taste), then remove the chicken feet.
3.Put the chicken feet in cold water to wash away the oil, and drain the water.Add water and wash again - several times.Don't waste the rinse water - you can wash the celery.Wash the celery and cut it into 3 to 5 cm sections (those who like to eat can cut it shorter to absorb the flavor faster and have a stronger flavor).
4.Put the chicken feet into a porcelain vessel (no other utensils or utensils can be used because the acid will be corrosive), add ginger slices, celery, vinegar, and pickled peppers (Cut in half), soak in pepper water, and a little salt.Add cold boiled water until the surface of the chicken feet is covered.Mix well.
5. Seal step 4 and place it in an environment below 20 degrees Celsius.Soak for 3 days and 3 nights and you're done!
Tips
You can stir it during the soaking process, or test whether the taste of the water suits your taste.
For those who like spicy food, you can add fresh chili peppers and soak them for a longer time until the pickled peppers are fully flavored.But remember that it cannot exceed 10 days at most.
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