How to make pickled chicken claws delicious?

Soaked pepper chicken claws, also known as soaked pepper phoenix claws, belongs to the Sichuan cuisine, spicy and nourishing, tough skin and meat known, is a colorful and flavorful local traditional snacks. Pickled chicken feet can be both elegant hall, but also for the ordinary people love. This delicacy has the effect of appetizing and promoting blood circulation. The production process is more delicate, so that the strong and spicy flavor of pickled peppers into the phoenix claws. Authentic pickled pepper phoenix claws are plump and white, and when chewed, the bones and flesh are fragrant, with a strong flavor-boosting effect.

Practice a

Main ingredient: chicken claws (300 grams)

Accessories: millet chili 100 grams)

Seasoning: garlic (10 grams), peppercorns (5 grams), pepper (2 grams), monosodium glutamate (2 grams), salt (5 grams)

practice:

1, Phoenix claws cleaned and remove the fingernails cut in half, blanch in boiling water first! The past fishy. Change the water, in the water into the onion and ginger slices, yellow wine, pepper, star anise and the right amount of salt, the phoenix claws into the, on the fire to boil, cook on high heat for 8-15 minutes. If you like crispy, 8 minutes, if you like softer texture, 15 minutes.

2, will be a bottle of millet spicy liquid all poured into the pot, just a little bit, into part of the millet spicy, like spicy more put a little. Add an appropriate amount of drinking water (according to the number of soaked chicken claws) and then add white vinegar (according to their own taste), sugar, the right amount of salt, a little pepper, a little ginger anise, small fire simmering for about 30 minutes, let it cool down, and put it into a plastic or glass container for spare.

3, phoenix claw out of the pot into the cool boiling water cold through, you can more than a few times over the water to remove oil. Then put into the spare mountain pepper water, to be able to be soaked by the juice. Cover and put in the refrigerator, two days later take out and pick out the phoenix claw and pickled peppers can be served!

Practice two

Ingredients: chicken claws, pickled peppers, bad marinade, green onions, ginger and garlic, star anise, cinnamon, peppercorns, coriander, sugar, vinegar, salt, cooking wine.

Practice:

1, chicken claws washed to remove the nails, cut, first divided into two, and then the side with the fingers into two. The whole bubble difficult to taste;

2, bad brine, ginger strips, pickled peppers, salt, sugar, vinegar, mix, salt a teaspoon, sugar two teaspoons, vinegar a tablespoon (balsamic vinegar vinegar can be);

3, brine boiled;

4, pour into the chicken claws, the water boiled to pour a tablespoon of cooking wine, a teaspoon of salt, cook for ten to twelve minutes;

5, washed in cold water, ten minutes to change the water, soak for two hours, if you don't care about water, fine water. If the heartache of water, half an hour to change;

6, chicken claws dry water, soak into the adjusted juice can be, more than five hours to eat. But the longer the more flavorful, the more spicy.