Pickle Chicken Legs

Name: Pickle Chicken Legs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 7 Chicken feet; 4g salt; 2 tablets ginger; 4g Cooking Wine; 15 Wild Sansho

by Lin Binger

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Recently, my colleague madly bought a certain brand of chicken feet with pickled peppers on the Internet. They usually buy 20 bags of chicken feet per person. I am particularly wondering whether this chicken feet is so delicious. After tasting it, I found the sweetness of the chicken feet. It's too big, but the spiciness is not bad, so let's tell everyone that we are still DIY.

Ingredients

Pickle Chicken Legs

1. Cut off the toenails of the chicken feet. This step seems a bit scary. If you can’t stand it, don’t cut it.

2. Cut off chicken feet, wash and set aside

3. Put the chicken feet in the pot, add an appropriate amount of water, add ginger and cooking wine

4. Bring to a boil for about four minutes until you can poke it with chopsticks

5. Let the cooked chicken feet cool and put them under the faucet to rinse to remove the gum. Cut the ginger into strips and the wild pepper into two pieces

6. Put the washed chicken feet into a bowl to control the moisture

7. Pour in the water soaked in wild sansho pepper, as far as possible to cover the chicken feet