Pickle Chicken Legs
by Hart Energy
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Prepare pepper, bay leaves, star anise and cinnamon;
2. Put it into the steel seasoning ball after washing;
3. Put salt in an oil-free pot, then add seasoning balls;
4. Boil for two minutes after the water is boiled, then pour it into a container and let it cool;
5. After the chicken feet are washed, remove the nails and cut a knife in the middle. The water in the soup pot is boiled, and then green onions, 2 slices of ginger and cooking wine are added.
6. Cut pickled peppers in half, beat ginger slices and garlic for later use;
7. Boil the chicken feet until they are about eight mature, about 12 minutes later, remove them;
8. Rinse off the oil on the surface with cold water, then let cool;
9. Prepare a container that is free of oil, pour the chilled pepper water, add the chilled chicken feet, ginger slices, and garlic;
10. Then add the cut pickled peppers and pickled pepper water, stir well, and pour in an appropriate amount of white vinegar;
11. Cut cucumbers and carrots into small strips, add some salt, and pickle them;
12. Cut the lotus root into small strips and blanch it in salted boiling water;
13. After the water is boiled again, it is too cold;
14. After the lotus roots are completely cooled, strain the pickled cucumber and carrot brine, pour it into the pickled pepper water and marinate the chicken feet;
15. Then add an appropriate amount of white wine;
16. Cover them with plastic wrap and put them in the refrigerator to marinate overnight.
