Pickle Chicken Legs

Name: Pickle Chicken Legs
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 750g Chicken feet; 1 large bowl Old bittern; 8g Green onion leaves; 3g ginger; 15g White vinegar; 450g Cold water; 20g salt; 220g Pickled peppers

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Since I was young, I have always loved eating the bones and brains in meat foods, such as duck head, duck four pieces, pig feet, hooves, chicken feet, etc.; the elderly are commonly called: live meat; to be honest, There is nothing to do, eat open, and it is no problem to eat two catties per meal. I have always loved to eat chicken feet with various flavors, but I haven’t made "Pickled Pepper Chicken Feet" for a long time. This time I saw that many friends were making them, and my heart was very itchy. So when I went to the supermarket, I bought some and prepared to make some "pickled chicken feet" to relieve the worms~~~

Ingredients

Pickle Chicken Legs

1. Wash the chicken feet and cut off the fingertips

2. Cut another chicken foot into three halves

3. Bring water to a boil in a pot, add chicken feet

4. After blanching and discoloring, pick up and rinse

5. Bring the prepared old marinade, add ginger and spring onion to boil again

6. Put the chicken feet in the blanched water and cover the fire

7. After the water is boiled, turn the heat to a low heat and keep it stuffy for about 5 minutes to turn off the heat

8. Pick the chicken feet that have just been cooked, one by one, into the cold boiled water basin prepared in advance

9. To wash off the oil from the chicken feet, I passed the cold water three times and took it out for use.

10. Adjust pickled pepper water: 220g pickled pepper, 450g cold boiled water, 20g salt

11. Add chicken feet, add 15 grams of white vinegar, and mix well

12. Attach plastic wrap, cover again, soak for 24 hours and eat it

Tips:
1. Chicken feet: the nails must be fried before eating, this part is the place where bacteria accumulate;
2. Chicken feet: Before boiling, blanch the water again to remove excess blood foam, so that the cooked chicken feet have a bright color;
3. Chicken feet: control the cooking time at 8-10 minutes before and after. If the time is long, the chicken feet are too bad to chew;
4. Pickled pepper water: You can bring it according to your own taste. White vinegar can be added or not. The taste of our dishes is light and not too salty.