Pickle Chicken Legs

Pickle Chicken Legs

1. First, prepare the soup first, keep it in the refrigerator, and cut the onion, ginger, and garlic thinly

2. Take a large container, put the sliced green onion, ginger and garlic into the container, add one star anise and a small handful of peppercorns

3. This is the millet pepper I use. I used a bottle. It is not too spicy. If you like spicy food, you can add more. You can also use wild pepper, or it is in a bag. There are also special ones written for pickled pepper and chicken feet. Millet is spicy, it's sold in supermarkets or condiment markets

4. Pour the whole bottle of millet pepper and soup into the basin

5. Use kitchen scissors to cut the millet pepper, cut two sections or cut both of the gaps, so that the flavor of the millet pepper can be fully released

6. Add clean water to the basin

7. Add salt

8. MSG

9. White vinegar,
White vinegar uses grain vinegar. I use Hengshun’s 9-degree rice vinegar. I’m not advertising for anyone here. The formulas of vinegar and vinegar are different in acidity. Therefore, I use this vinegar which may have the same taste. Use other vinegar. Vinegar may be more sour or not sour.

10. Add sugar, add all the ingredients, stir well and put it in the refrigerator for later use

11. Next, deal with the chicken feet:
The chicken feet I bought are cleaned,
My husband bought the chicken feet. He bought these 1,300 grams and I made them according to this ratio.

12. When you buy it, let people chop it into the picture like this, all two

13. Prepare scallion, ginger, star anise and a little peppercorns

14. Add water to the pot, pour the aniseed into the pot, add a tablespoon of cooking wine, and bring to a boil

15. Put the chicken feet in after the water is boiled

16. Cook for 10 minutes

17. Take the cooked chicken feet into cold water and brew. Change the water about three or four times until the water is clear. When flushing, you must gently flip it. The purpose of this is to cool down the chicken feet quickly. And wash off the gelatin of the chicken feet, and the texture will be crisp and crunchy.

18. The cleaned chicken feet cut off the toenails, and a knife in the palm of the palm to make it more delicious when soaking (cutting the toenails can be done before cooking, I forgot to cut it, so I cut it after cooking)

19. Wash the processed chicken feet with pure water at the end and then transfer the water into the previously refrigerated soup

20. After being sealed and sealed, put it in the refrigerator. You can eat it overnight. However, it tastes better when it is soaked for 2 to 3 days. The longer it is soaked, the stronger the flavor! So, how many days are you going to soak? Let's figure it out.

21. In addition, the chicken broth that has been boiled can be kept if you don’t want to throw it away.
After sedimentation, filter it in a sealed container and put it in the refrigerator. It can be used to make stock, boil vegetable soup, make rice noodles, or mix with meat fillings.

Tips:

I think the taste of the ingredients in the recipe is okay. Those who like spicy don’t think it’s too spicy.
So, even after pressing this button, it can be adjusted.
For example, you can taste it after soaking for a day,
If you feel that the flavor is not strong enough, you can still add more ingredients to the soup, mix well, and continue to soak.
Taste the taste of the soup when it suits your taste once and write it down,
If you make it next time, you don’t need to weigh it. You can taste the soup while adding it.
I usually do it!