Pickle Chicken Legs
1.
Chicken feet, pickled peppers and chicken feet in a soaked bag, gravy, bay leaves, cinnamon, ginger.
2.
Pickled pepper and chicken feet soaked package. (There is a pack of wild mountain pepper, Chinese pepper, star anise, salt, monosodium glutamate, and rice vinegar.)
3.
Add bad bittern to the pot.
4.
Add wild sanjiao.
5.
Dry ingredients: star anise, pepper, bay leaves, cinnamon, ginger.
6.
Add it to the pot and cook for five to eight minutes.
7.
Cut chicken feet into pieces and blanch. Use too cold water for later use.
8.
Turn off the marinade and let it cool for later use.
9.
Add salt and MSG.
10.
Vegetables: celery, carrots.
11.
Cut into sections, wash and set aside.
12.
Cook the vegetables in the pot and blanch them. Use cold water for later use.
13.
Go to the oil-free empty bottle and spread one layer of chicken feet and one layer of vegetables.
14.
After the brine has cooled, add the chicken feet to the bottle and fill it up.
15.
Place it in the refrigerator and let it marinate for eight hours before eating. It tastes better in three to four days.
Tips:
1. If you don't have the pickled pepper chicken feet brewing package, you can make it. The pickled pepper chicken feet brewing package (there is a package of wild mountain pepper, pepper, star anise, salt, monosodium glutamate, rice vinegar.) You can usually have it at home.
2. Boil the chicken feet for five minutes. Use cold water to degelatinize, usually three times.
3. Vegetables can be left alone, but I like carrots and celery so I put them every time.
4. I bought the glass bottle deliberately. In fact, other bottles can be used, but they must not contain oil, otherwise they will deteriorate.
5. The marinating can be used 2 to 3 times.
