Pickle Chicken Legs
by Changle Weiyang 0922
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. Wash chicken feet and soak to remove blood
2. Boil under boiling water
3. Put it in the pot again, add the cooking wine, green onion, ginger, fragrant leaves and star anise, bring to a boil on high heat, turn off the heat after 2 minutes
4. Cover and simmer for 10 minutes
5. Soak in cold water out of the pot
6. Add Erguotou to the jar
7. Add 9 degree rice vinegar
8. Add fish sauce
9. Add pickled pepper and pickled pepper juice, add cherry tomatoes and garlic cloves to taste
10. Put it in the refrigerator, chill and marinate for about two days
Tips:1. As long as the chicken feet are burned to nine mature
2. There is a salty taste in the marinated fish sauce, pickled pepper sauce, please be careful when putting salt
3. Adding cherry tomatoes will improve the taste, personal experience
4. Millet pepper is very spicy, add according to personal taste
