Pickle Chicken Legs
1.
Prepare ingredients: chicken feet, wild pepper, aniseed, white vinegar, bay leaves, cinnamon, ginger, pepper (forgot to take the pepper together)
2.
Wash the chicken feet, cut off the nails, and change the knife into two sections
3.
First, let the fishy smell go away in the boiling water, then put an appropriate amount of water in the pot, add the chicken feet, add the refined salt, and add the seasoning
4.
Cook for about 10-12 minutes. Don’t overcook it. Don’t worry about it. I’ve cooked it for 12 minutes. Just poke it through with chopsticks.
5.
Take out the chicken feet and wash away the gum with cold water. This process also makes the meat of the chicken feet shrink and the taste is more chewy
6.
Prepare the container and add pickled pepper, pickled pepper water, white vinegar, refined salt, monosodium glutamate, and appropriate amount of water according to your taste (pure water or cold boiled water is fine)
7.
Put the cooled chicken feet in a sealed seal and soak for the taste.
Tips:
1. Don't overcook the chicken feet, it won't taste good if it loses its crispy texture
2. Prepared pickled pepper sauce, add refined salt and white vinegar according to your own taste
3. Soak for 2 days for the best taste. But about 3 hours or overnight soaking is not bad, this is what you like.
