Vinegar Soy Sauce Chicken Feet
1.
Wash the chicken feet and cut off the tips of the claws,
2.
Cut the chicken feet into two pieces with a knife.
3.
Pour water in a boiling pot, add chicken feet, ginger, cooking wine, pepper, star anise and cinnamon, and sprinkle a little salt. Boil the pot on the stove. After boiling, simmer for 10 minutes. Do not cook for a long time to prevent the chicken feet from becoming soft.
4.
Take out the cooked chicken feet and rinse with water to remove the gelatin of the chicken feet. Soak in clean water for several hours. If you don’t feel bad, rinse with water.
5.
Put the soaked chicken feet into a clean container,
6.
Add rice vinegar
7.
Add the right amount of bonito flavored soy sauce
8.
Add umami juice to adjust the flavor,
9.
The practice of soy sauce chicken feet in vinegar Step 99. Pour the pickled peppers, add a little sugar and refined salt, and then pour in the pickled pepper water that has soaked the chicken feet. After being sealed, put it in the refrigerator for four hours before taking it out for consumption.
Tips:
1. The rice vinegar contains pepper, celery, carrots, ginger, garlic. I used bonito soy sauce this time, so you don’t need to add fish sauce to increase the flavor. The old soak in this way will make you soak the chicken feet. , More fragrant chicken feet. In addition, I use the soaked water made of red millet peppers that I grow. It is more spicy. You can choose ready-made wild peppers according to your own taste. It is more convenient, but when choosing, be sure to choose good pickled peppers. , Pickled peppers should be bought with clear juice, so that the pickled peppers are fresh and pure. Old soaking water can be put in the refrigerator. It is also good to soak duck peanuts or other meat dishes when you have time, but you must remember not to soak vegetables or the like. Remember!
2. The chicken feet can be cooked for more than 10 minutes. After cooking for a long time, there will be no chewing on the skin and rotten pork floss. Boiled chicken feet are brewed in clear water, the longer the time, the whiter and crispy.
