Pickle Chicken Legs
1.
To make chicken feet with pickled peppers, the first step is to make brine. The raw materials are 100 grams of wild san pepper, 30 grams of red rice, 30 grams of dried chili, garlic, ginger, and secret ingredients (10 grams of star anise, 5 grams of sana, and bay leaves). 10 grams, 5 grams of fennel, 3 grass fruits, 15 grams of pepper, 2 grams of cloves, 3 grams of tangerine peel, 3 grams of ginger).
2.
First prepare 2500 grams of cold boiled water or mineral water, then pour the spicy red rice, wild mountain pepper, ginger slices, garlic cloves, and dried chilies, then wrap the spices with gauze and put them in the brine
3.
Add 1 and a half tablespoons of salt, half a tablespoon of monosodium glutamate, 2 tablespoons of white vinegar, appropriate amount of rock sugar, 5 tablespoons of pickled pepper water, (I used a soup spoon), after all the seasonings are put in, stir, and then take a small spoon to taste. If it suits your own taste, add or reduce the seasoning appropriately according to your own taste. The brine should be adjusted to a bit saltier, so that it is conducive to the taste of the chicken feet.
4.
Then seal it with plastic wrap and keep it in the refrigerator for 48 hours, so that the ingredients of spices and peppers can be fully melted in the water
5.
48 hours later, to complete the next production, the ingredients include chicken feet, green onion ginger, celery, carrots, brine
6.
First wash the chicken feet, then cut off the chicken nails, then add cold water to the pot and add green onions and ginger to boil. When it is boiled, use a spoon to skim the scum, cook for about 2-3 minutes, immediately remove it and put it in ice water. Soak in cold (chicken feet should not be cooked too well, otherwise they won’t be crispy and tasty enough, so it’s best to use ice water)
7.
Then remove the large bones of the chicken feet, then cut them into individual roots, and continue to soak them in ice water (if you won’t be able to remove the bones, you don’t need to go, just cut into strips)
8.
Peel the celery and carrots, then cut into strips
9.
Then put the chicken feet, celery and carrots in brine, change the lid, seal it with plastic wrap, and refrigerate it for 24 hours before serving.
Tips:
If you like spicy food, you can boil the brine to cool down and soak the chicken feet
