Pickle Chicken Legs

Name: Pickle Chicken Legs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Chicken feet; 1 bag Foot bath; 1 carrot; 50g ginger; 5 slices Bay leaf; 3-4 only star anise; Some Vinegar; Some salt; 1 tablespoon pepper; 1 tablespoon Sugar

by Zhangxiangzhi

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

A favorite dish of the family, more appetizing, more refreshing, sour and spicy suitable. It is also a side dish that loves to drink.
lp will buy back in bags every time. One is that it is not enough to eat, and the other is that it is hygienic. I followed other people's methods and combined with my own methods to make chicken feet with pickled peppers, and lp said the taste was okay.
I think the taste is also good, the main ingredients are real, so you can rest assured. "

Pickle Chicken Legs

1. Wash the chicken feet and cut off the toe cover

2. Cut the chicken feet in half from the middle, it will taste delicious, but it will be more cooked, but it tastes just right.

3. Put it in water and add some cooking wine. Soak for half an hour. One is to get rid of the fishy smell and the other is to get some blood foam

4. Add star anise, ginger slices and bay leaves in cold water. And put in the chicken feet and cook over the heat

5. Boil it for about a quarter of an hour, and pour out the blood foam while boiling.

6. After cooking, put it in a basin and wash, wash it several times, the purpose is to wash off the glue and oil, otherwise it will easily break when soaking, and it will be crispy to eat.

7. A bag of pickled peppers, larger ones, because there are more chicken feet. If the pickled pepper water is not enough, you can add some cool boiled water. I prefer spicy food, I cut off the peppers. Don't cut it if you are afraid of spicy

8. After washing the chicken feet, dry the surface water, because there is oil and raw water, the surface of kimchi water is easy to grow flowers. The container should be cleaned and dried. Pour in chicken feet and carrots. Carrots can be omitted. I prefer carrot kimchi, so I added some. Then pour the pickled peppers. If the water does not cover the chicken feet, you can add it to cool and boil

9. After the chicken feet are diluted, the taste of the soup will be lighter. Now you can add some vinegar and salt, and put in the pepper. You can add a teaspoon of sugar to improve the flavor. Cover the lid and put it in a cool and dry place for one day. Remember, when taking chicken feet, please use dry chopsticks to avoid damage to the soup.