Pickle Chicken Legs

Name: Pickle Chicken Legs
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken feet; Some Pickled peppers; Some carrot; Some Garlic slices; Some Sliced ginger; Some White vinegar; Some Pickled pepper water; Some Sugar; Some pepper; Some Cooking Wine

by "Chinese Fireman"

5.0 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Pickle Chicken Legs

1. Prepare materials

2. Remove the nails of chicken feet and cut small sections

3. Pot boil water, add cooking wine

4. Cold water pot

5. Boil to remove the foam until cooked

6. Brew with clean water for half an hour to remove blood stains and smell

7. Mix all seasonings

8. Add chicken feet

9. Soak in the fresh-keeping cabinet overnight

10. menu

Tips:
1. The blood must be washed away so that it won't be fishy.

2. Don't put salt, the pickled pepper water is salty enough.

3. Don’t be envious of other people’s whiter than yours, they may add hydrogen peroxide (additives)