Pickle Chicken Legs

Name: Pickle Chicken Legs
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Chicken feet; 3g MSG; 5g ginger; 5g pepper; 1 bottle Pickled red pepper; 8g White vinegar

by CANDEY

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Ingredients: chicken paws about a catty, 1 bottle of pickled peppers, seasonings: ginger slices, white vinegar, pepper, salt, monosodium glutamate Tbsp, 10ml white vinegar, some ginger slices, and a little MSG. Wash the chicken feet, cut off your nails, and chop them into small pieces. 2. Boil water in the pot, add chicken feet, 1 tablespoon of salt, a little cooking wine, pepper, star anise, and continue to cook for 5 minutes after boiling (quickly cook and penetrate smoothly), remove the chicken feet, wash and put Rinse for half an hour with running water (the tap is turned on to the minimum) to remove the surface glue to avoid turbidity when it invades later.

Ingredients

Pickle Chicken Legs

1. About 1 catty of chicken feet, 1 bottle of pickled pepper, a tablespoon of Chinese pepper, 10ml of white vinegar, some ginger slices, and a little MSG. Wash the chicken feet, cut off the nails, and chop into small pieces

2. Boil water in a pot, add chicken feet, 1 tablespoon of salt, a little cooking wine, pepper, star anise, and continue to cook for 5 minutes after boiling (quickly cook and penetrate smoothly), remove the chicken feet, wash them, and put them in running water (Faucet opened to the minimum) flush down for half an hour to remove the surface glue, so as to avoid turbidity when the bubble is infiltrated later

3. Pour boiling water (about 200ml) into the container, soak the pepper and pickled pepper for a while, pour in the pickled pepper water, ginger slices, add salt, monosodium glutamate, and white vinegar, and mix well. Add the washed chicken feet and soak for four or five hours before eating (turn it every hour in the middle to make the soaking even)