The sour and spicy lemon pickled pepper claw is best for summer evenings.
By ヾ (^. ^*) 蛋蛋酥
<h2>Royalties</h2>
15 claws
1 lemon
Millet pepper 5 pcs
Ginger slices 8 pieces
Pickled pepper 100g
1 basin of ice water
1 green onion
5 cloves of garlic
1 handful of peppercorns
3 incense leaves
Light soy sauce 2.5 scoops
Balsamic vinegar 2 scoops
1 scoop of peppercorn oil
Salt 2.5 scoops
1 scoop of sugar
Cool boiled water to taste
<h2>Practice steps</h2>
1: Prepare the ingredients, chicken feet minus toenails, lemon slices to remove seeds, garlic millet spicy cut into small pieces, green onion part cut into sections and part cut green onion, ginger part sliced part cut ginger shredded.
2: Cook chicken feet in cold water, add green onion, ginger, fragrant leaves, peppercorns to a boil, skim off the foam, then cook for 10 minutes on medium-low heat.
3: Quickly put it into ice water and rinse well. (Ice water is cold boiled water after refrigeration, if there is ice cubes to add some better.) )
4: Next, the sauce, green onion, ginger, garlic, millet spicy, lemon slices, pickled pepper into a large bowl, then pour some pickled pepper juice, add 2.5 spoons of soy sauce, 2 spoons of balsamic vinegar. The spoon is a standard small soup spoon.
5: Add 2.5 tbsp salt, 2 tbsp sugar, 1 tbsp pepper oil, spoon is 5g of seasoning spoon.
6, soaked in ice water chicken feet take out to chop some small pieces (not chopped can also, depending on personal preferences), and then pour in the sauce, and then add an appropriate amount of cold boiling water, no chicken feet can be, after stirring evenly, you can taste the taste of the soup, according to personal taste and then adjust.
7, cover with plastic wrap and refrigerate for one night to eat.
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