Name: Yipin Fresh Vinegar Soaked Chicken Feet
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken feet; Some star anise; Some pepper; Some ginger; Some garlic; Some Cinnamon; Some Cooking Wine; Some Yipin Fresh Soy Sauce; Some Vinegar; Some sesame oil; Some salt

Yipin Fresh Vinegar Soaked Chicken Feet

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

It seems to have been consumed with chicken feet recently, but it is not. This is a log that I wanted to post a long time ago, and it has been delayed until now.

When it comes to soaking chicken feet, I usually think of pickling them with pickled peppers. I like to eat chicken feet with pickled peppers, and I have always wanted to make them, but because I can’t eat spicy food, I always think of picking up the delicacy in the eyes of spicy people-pickled peppers. , The idea of making soaked chicken feet was forced down by me, so the soaked chicken feet that had grown grass for a long time were kept in my mind.

Until one time I saw that it was possible to do this, so I immediately tried it, it was really delicious, haha, this kind of practice is simply the gospel of not being spicy and wanting to eat the soaked chicken feet! It can be used as a cold dish for banquets, or as a small wine at ordinary times, even if it is used directly as a snack, it can't stop. (Of course, if you like spicy food, put pickled peppers on it will be better for your stomach)

I remember the first time I made a small bowl at night. After soaking it, I couldn’t help but grab a piece from the refrigerator a few minutes later. I ate most of it at night before it tasted. I made it again the next morning. After soaking, a family of three ate deliciously in the evening. "

Yipin Fresh Vinegar Soaked Chicken Feet

1. Raw material diagram.

Yipin Fresh Vinegar Soaked Chicken Feet recipe

2. Cut off the nails of the chicken feet, cut one into three pieces with a knife, and rinse with water.

3. Put cold water and a little cooking wine in the pot, add chicken feet.

4. After boiling, pour out the water, rinse with water and set aside.

5. In a separate pot, add the cooking wine, star anise, pepper, ginger, cinnamon, and salt (optional) and boil it for a few minutes.

6. Add the chicken feet and cook for 5 minutes after the water is boiled.

7. Take out the chicken feet and rinse them with running water to flush out most of the fat as much as possible. The time can be long or short, depending on whether you feel distressed by the water.

8. Rinse the chicken feet with cold boiled water and drain the water.

9. Take a container and pour 5 tablespoons of soy sauce, 4 tablespoons of mature vinegar, 1 tablespoon of white vinegar, and a small amount of sesame oil. (The approximate ratio of soy sauce and vinegar is 1:1, depending on personal taste. In fact, I use two kinds of vinegar because I like a bit sour. I think the sourness of white vinegar is purer than that of mature vinegar, so I added a small amount of white vinegar.)

10. Put the chicken feet in the fresh-keeping box, drizzle with the sauce, mix it, put it in the refrigerator, usually 4 to 5 hours, and turn it a few times in the middle. I like to soak it for a while, soak it overnight, but I have to consume it as soon as possible. (It’s best to have more sauces, and the taste is quick. I didn’t put it too much when I felt distressed. The desired effect can be achieved by turning it a few times later.)