Crispy Lemon Chicken Feet with Cold Vegetables
1.
Remove the nails of the chicken feet, and see if you need to cut them into two according to your own taste. Xiaomei did it. It was cleaned to the point of being particularly clean, bloodless and in vain.
2.
Put water, chicken feet, and white wine in the pot.
3.
When it boils, you can clearly see a layer of foam on it. Then pour out the water in the pot and rinse the chicken feet with water.
4.
Put clean water in the chicken feet.
5.
Add the boiled spices in turn, 5 bay leaves, 2-3 star anises, a few ginger slices, and a proper amount of salt. The amount of salt can be based on your usual stewing soup, or a little more salt. After the water boils, cook for 7 minutes and turn off the heat.
6.
Rinse the chicken feet with water until there is no oily water. Here is whether you should use tap water, cold boiled water, or ice water. Make your own decision. You can put in an appropriate amount of ice cubes to cool it down again, and you can omit it if you don’t have ice cubes at home.
7.
Add 1 green pepper, 1 carrot, half an onion, appropriate amount of millet pepper, 1 lemon, a lot of soy sauce, black vinegar, sugar, MSG, and the amount of condiments. It won't be unpalatable anyway.
8.
well mixed.
9.
Add an appropriate amount of direct drinking water to submerge the chicken feet. At this time, you can try the taste of the water, you can add some soy sauce appropriately, Xiaomei added a lot of soy sauce in it again
Tips:
I added sesame oil and chili oil. You can decide whether to add it according to your own preference. If you don't add it, it will be refreshing, just like pickled chicken feet.
If you eat spicy food, put more millet peppers.
Sugar is to neutralize the sour taste of lemon, so the sweetness is not tasted later.
If you want to eat something that is more crispy, turn off the heat for 7 minutes after boiling. If you want to eat more, add time, such as 10 minutes and 15 minutes.
It tastes better if you soak it overnight, so remember to keep it in the refrigerator.
