How to make chicken feet with pickled peppers?

Children all like to eat chicken feet with pickled peppers. If you buy it outside, you are afraid of additives and preservatives, and you are not at ease to give it to them. Today, I'm going to introduce you to the healthiest way to pickle chicken feet with Chili. It's easy to learn, just two simple steps. Chicken feet with pickled peppers are hot and sour Q bombs, which are chewy and better than those bought. The key is zero addition, which is nutritious and delicious!

When buying chicken feet, you need to buy white meat, which means chicken feet can't have black bones, that is, blood stays inside! Will affect the color of the finished chicken feet!

Practice: After buying chicken feet, you need to soak them in clear water for 3 hours, and it is best to rinse them with clear water, which is what our chef calls running water method. Wash the chicken feet, cut off the tips, and cook them in boiling water until they are 80% cooked. Remember not to cook with high fire, but slowly with low fire, so that the skin of chicken feet will not rot! Chicken feet mainly need to be soaked in cold water until they are completely cool!

Wash chicken feet, cut off nails and cut in the middle.

Preparation materials: 600g chicken feet, 300ML pickled pepper (pickled pepper and pickled pepper water), 3 slices of lemon and ginger (appropriate amount), 30g millet pepper and 6 peppers.

Pour the water into the pot, add a few slices of ginger and 2 tablespoons of cooking wine.

Wash chicken feet and put them in cold water.

Bring the fire to a boil and turn to medium heat 10 minute. (Skim off the foam)

You can easily wear chicken feet with chopsticks, so you can pick up chicken feet and soak them in cold boiling water 10 minutes. (The principle of soaking in cold boiled water, expanding with heat and contracting with cold, makes chicken feet taste more Q-elastic)

Drain the water and put it in another bowl without water and oil.

Prepare a clean bowl, do not release water and oil (remember not to release oil and raw water, which may cause white fog and deterioration in the soaking process), add 180ml cold boiled water, 10g salt, 15g white sugar, 60ml white vinegar, and add pickled peppers and pickled pepper water, millet peppers, ginger slices, etc.

Add chicken feet and mix well. Cover it, put it in the refrigerator, seal it for 24 hours, and you can eat it. Hot and sour, Q elastic, do you want to try!

Tip: Take out the chicken feet with clean chopsticks without oil and water, and seal them for 15 days. Because there is no additive, it is recommended to destroy them as soon as possible.