Health benefits
Zanthoxylum bungeanum: dehumidification
White sugar: low protein
Ingredients
Chicken feet ( 500g ) | Pickled peppers ( 258g ) |
Chili padi ( 6 pieces ) | Lemon ( Two slices ) |
Ginger (appropriate amount) | Panthoxylum bungeanum (appropriate amount) |
Salt ( Adequate amount ) | White sugar ( Adequate amount ) |
White vinegar ( appropriate amount ) | Ice water ( A large bowl ) |
How to make pickled pepper and chicken feet
1. Preparation materials: Cut off the nails of chicken feet and wash them.Ginger slices
2.Cut the chicken feet in half, so delicious
3.Put water in the pot, add chicken feet and ginger slices, bring to a boil over high heat, simmer for 15 minutes, drain.Wash with cold water.
4.Soak in iced boiling water for 10 minutes (to make the taste more elastic) p>
5.Cut two slices of lemon and three slices of ginger
6. Prepare a large bowl and put 150ML cold boiled water, appropriate amount of salt, sugar and white vinegar.All pickled peppers and pickled pepper water.Then add the chili pepper, Sichuan peppercorns, lemon slices and ginger slices and mix well
7.Chicken feet Drain and drain, pour into the prepared soup, mix well, cover and refrigerate for 24 hours.
8.Okay.Let’s eat!
Tips
Soak chicken feet for an hour before cooking so that the cooked chicken feet will be whiter.Soaking the chicken feet in ice water can make the chicken feet taste more elastic.After the hot ingredients are adjusted, you can test the saltiness and add appropriate amounts of salt and vinegar.
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