Pickle Chicken Legs
by Wanwan Kitchen
Favorite
Difficulty
Easy
Time
1h
Serving
2
Chicken feet are rich in collagen"
1. First chop off the claws of the chicken feet and cut the chicken feet in half, put half a pot of water in the pot, add cinnamon, star anise, bay leaves, cooking wine, put the chicken feet in, then light (high fire) and bring to a boil Then cook for eight minutes, scoop out the foam while cooking
2. After cooking, take out the chicken feet and wash them, put them in a basin and boil fine water for 40 minutes. During this time, add 5 grams of rock sugar to the pickled peppers (with one piece of water) and millet spicy (cut into sections), pour in the light soy sauce, 50 G white vinegar, 5 g chicken bouillon, a bowl of pure water, stir well, saute the Chaotian pepper in the pot with the Chinese pepper, press the pepper to the bottom of the pot (until it has a little paste), add a little water and boil for 10 minutes to cool. Add it to the previous ingredients, put the chicken feet in it, stir well, seal it, put it in the refrigerator overnight, and eat it.
3. It can be stored in refrigeration for 10 days. Because there are no food additives, it is not recommended to store it for longer.
Tips:When boiling, be sure to put cold water into the pot. The blood inside will evaporate better during the heating process. The purpose of flushing is to ensure its taste (more brittle and tougher)
