Authentic Sichuan pickled pepper chicken claw recipe
Posing, and for reference
<h1 class="pgc-h-arrow-right" data-track="3" > the required materials</h1>
Ingredients: frozen chicken feet , millet pepper, white vinegar , chicken essence, monosodium glutamate, salt, sugar , ginger , food grade hydrogen peroxide , small bright red pepper, white radish , garlic head, pickled pepper
Spices: Fragrant leaf, cumin, peppercorns, sannai, cinnamon, star anise, grass fruit
and for reference
<h1 class="pgc-h-arrow-right" data-track="22" > approach:</h1>
First, the main material treatment
1, put the frozen chicken feet bought back in clean water to thaw, thaw and then soak for two hours, so that you can remove the blood stains, (such as want to be beautiful, a pound of chicken feet, water soaked in the position of the chicken feet put 10G alkali water, soaked for half an hour will be whiter, after soaking to clean three or four times)
2. Cook chicken feet, put the treated chicken feet into the pot, add a certain amount of water to boil, after boiling, change the heat to continue to burn for about 10 minutes to fish out the cold water (chicken feet can not be cooked for too long, the heat should also be controlled, otherwise the chicken feet will be boiled), after cold water continue to put in clean water to cool down for a few minutes to fish out, and then put the chicken feet from the middle of all two halves for backup.
Second, the first brewing
Ingredients required: food grade hydrogen peroxide 50 grams, water 750 grams
Operation: Cut chicken feet a pound of cut chicken feet into the preservation bucket, and then add hydrogen peroxide and water, stir evenly, cover the lid of the preservation bucket, soak for 4 hours, soak for 4 hours after the water is poured out, wash with water 5-6 times, and then soak in water for 10 minutes for backup (the purpose is to thoroughly clean off the hydrogen peroxide)
3, Boiled flavoring water
Take 1 g of fragrant leaves 2 g of cumin, 3 g of peppercorns, 1 g of Sannai, 2 g of cinnamon, 1 g of star anise, 3 g of grass and fruit 4-5 slices of ginger wrapped in gauze, put into a pot and then add 700 g of water, bring to a boil on high heat, bring to a boil and reduce heat to cook for 15-20 minutes, then pour out cold and set aside, (cooked spices can be lost)
Fourth, the second brew
Ingredients required: Chicken feet after the first brew, 3-4 slices of ginger, 3-4 pieces of garlic, appropriate amount of white radish slices, 100 grams of pickled pepper (with juice), 4-5 small bright red chaotian peppers that are easy to beat into the flavor, 100 grams of white vinegar, 5 grams of chicken essence, 5 grams of monosodium glutamate, 40 grams of salt, 35 grams of sugar, 90 grams of spice water, 600 grams of cold boiled water
Operation: Pour the chicken feet into the preservation bucket, add the required ingredients such as cold boiled water in turn, stir evenly, cover the lid of the preservation bucket, and soak for 12 hours before eating
Warm tips: After eating, pay attention not to enter the oil, otherwise it will be raw and flowery, and it is easy to become bad