It's a casual snack and a cold dish to accompany your meal.
Refreshing, spicy and sour, appetizing. Holding a plate for a while will be nibbled up, and it is not addictive!
Lemon pickled pepper chicken feet
Ingredients: 500 g of fresh chicken feet
Seasoning: 1 fresh lemon, 1/2 onion, 5 millet peppers, 10-15 pickled peppers, 10 grams of ginger, 4 cloves of garlic, 2 shallots, a handful of coriander, 70 grams of light soy sauce, 70 grams of pickled pepper water, 30 grams of balsamic vinegar, 15 grams of cooking wine, 4 grams of salt, 15 grams of sugar, 15 grams of oyster sauce, 10 grams of sesame oil (sesame oil).
Production process
First, deal with the chicken feet. Prepare 500 grams of chicken feet, wash the chicken feet, cut off the nails, and cut everything into three (picture left).
Pour the cut chicken feet into the pot, add enough water, pour in 15 grams of cooking wine, four or five slices of ginger, a green onion (or with two chives), 5 grams of salt. After bringing to a boil, turn to medium heat and cook for 8-10 minutes.
Note: The cooking wine, ginger salt, etc. used to cook chicken feet are in addition to the amount of the recipe.
If you have ice cubes, immediately soak the chicken feet in ice water with a large amount of ice cubes, so that the skin of the chicken feet can immediately cool and contract, and the taste of the chicken feet will be more elastic. If there is no ice cube, pass the chicken foot twice over cold water to cool it, and finally pass it over with boiled water (cold boiled or pure water).
Since this is a cold dish and will not be cooked later, the chicken feet should be overcooked, which will be more hygienic and prolong the shelf life.
Prepare the pickled peppers. Like this in the picture, it can be basically bought in the supermarket. Depending on the taste, use 10-15 pickled peppers, then weigh 70 grams of pickled peppers in water for later.
Then the other seasonings are also prepared.
Wash and dry the fresh lemon, remove half of the seeds and cut into thin slices (the other half is to spare), 5 millet peppers, 10-15 pickled peppers are chopped, 4 cloves of garlic are chopped, 10 grams of ginger are finely chopped, 2 shallots and 1 handful of parsley are also chopped. If you don't like coriander, you can leave it alone.
Take a large bowl and pour in the bowl 70 grams of soy sauce, 70 grams of pickled pepper water, 30 grams of balsamic vinegar, 15 grams of cooking wine, 4 grams of salt, 15 grams of sugar, 15 grams of oyster sauce, and 10 grams of sesame oil (sesame oil).
Squeeze the remaining half of the lemon out of the lemon juice and squeeze the lemon juice into a large bowl (note that the lemon seeds are removed).
If you put too much lemon peel, the white of the lemon peel will make the finished product bitter. So just put half a sliced lemon and add the other half of the lemon juice.
Finally, pour the prepared lemon slices, millet peppers, pickled peppers, green onions, coriander, green onions, ginger and garlic into a bowl, and then pour in half a shredded onion. Drain the chicken feet, add them and mix thoroughly.
Cover with plastic wrap and place in the refrigerator. Marinate overnight (8 hours).
During this period, take it out and turn it over several times to make the taste even. During the marinating process, ingredients such as onions will come out of the water, so the juice in the bowl will slowly increase, and it will be easier to soak all the chicken feet in it and marinate.
Don't worry about the marinating process. After thoroughly marinating into the flavor, the fishy taste of the chicken feet completely disappears, and the taste is sour and spicy, in order to achieve the best taste.
After that, you can eat!