Pickle Chicken Legs

Name: Pickle Chicken Legs
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 10 Chicken feet; 1 bottle Wild Sansho; Some ginger; 2 capsules star anise; 4 slices Bay leaf; 1 small piece Gui Tablet; 9g Peppercorns; 4 Millet pepper; 4 cloves garlic; Some Cooking Wine; Some salt; Some Sugar; Some MSG; 1 tsp Vinegar

by Small bug

4.7 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

This weekend, the rare leisure and good mood, coupled with the weather is slowly getting hot, I always want to nibble something while watching TV, so I think of the simple and delicious chicken feet with pickled peppers. It softens blood vessels and has cosmetic effects at the same time. So I made a plate, the refreshing and spicy of Uncle Ye Shan and the toughness of the chicken feet complemented each other's hunting taste, and it looked white and fat and very pleasant. But when I walked home and turned on the TV to prepare to eat, I found that my wife had finished eating. There was no way. My wife said this is my favorite. She said that you are also my favorite because you will be my favorite. , So you can't get angry. "

Pickle Chicken Legs

1. Material drawing

2. Add water to the pot and boil, add the chicken feet, add 1 tablespoon of salt, cooking wine and a few pieces of ginger, wait until it boils again, and simmer for about 8 minutes. The chicken feet should be just cooked, not for too long, or there will be no chewing on the head.

3. Take out the chicken claws and rinse them with water.

4. Soak in cold water for 10 minutes.

5. Cut off the chicken nails and divide the chicken feet into two. The chicken feet have exactly four claws, and the average score makes them more delicious.

6. Shred the ginger, smash the garlic, cut the red hot pepper into small pieces, wash the star anise, cinnamon, pepper, and bay leaves, add the chicken feet and pour it into a bowl, and add salt, vinegar, cooking wine, monosodium glutamate, a small amount of sugar and vinegar. Pour the wild mountain pepper and the pickled pepper water in the bottle and mix well.

7. If the water is not enough, add cold boiled water or mineral water to just cover the chicken feet.

8. I sealed the mouth of the bowl with plastic wrap and put it in the refrigerator, and let it taste overnight. During the period, I can open it to taste the salty and sour taste, and add salt and vinegar.