Booming Money: Pickled Pepper Chicken Feet
by kiss war girl
Favorite
Difficulty
Easy
Time
1h
Serving
2
1.
Ingredients: chicken feet, pickled peppers,
Accessories: carrots, lettuce, celery, cucumber, yellow and red peppers, cooked quail eggs. Seasoning: white vinegar, salt, sliced ginger, pepper, a little sugar.
2. Wash chicken feet to remove nails and soak for 1 hour.
3. Wash all accessories and cut into even strips. Peel the quail eggs for later use.
4. Put a little salt on the pot and bring it to a boil. Add carrots and celery sticks and blanch them.
5. Blanch the cucumber and lettuce strips in the same way as above.
6. Blanch the red and yellow pepper strips and remove all the water to drain.
7. The chicken feet were chopped up and cut open. (In order to taste better, the claw steps are cut open).
8. Bring water to a boil in a pot, add scallions, ginger slices, cooking wine, add chicken feet and cook until broken. (The time should not be too long for 5-8 minutes)
9. Remove the chicken feet and rinse them under running water for half an hour. (Effectively remove grease and congestion).
10. Pour boiling water into the container and soak the pepper and ginger slices for a while.
11. Pour in pickled pepper, pickled pepper water, appropriate amount of salt, white vinegar, and ginger slices and mix well.
12. Put in the chicken feet that have been drenched.
13. Finally, add vegetable strips and quail eggs and mix well.
14. Seal it up and put it in the refrigerator compartment for 12 hours before eating.
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