For this dish with a crisp, tender, fresh, spicy, sour aftertaste of the mountain pepper claw, there are many rumors in the production of the ingredients, today to share with you its real practice.
First of all, prepare the ingredients, 2 kg of chicken feet, 200 g of wild mountain pepper, 50 g of bright red bell pepper, 30 g of parsley, 30 g of green onion knots, 15 g of ginger slices, 20 g of onion pieces, 2 g of fresh lemon slices, 10 g of refined salt, 1 g of dried peppercorns, 2 g of pepper, 50 g of cooking wine, and an appropriate amount of vegetable brine, and prepare for the next step
The first step is to wash the chicken feet to drown into the flavor, remove the coarse skin and claw tips of the fresh chicken claws, wash them, add refined salt, green onion knots, ginger slices, cooking wine and evenly, and marinate for 30 minutes. Wash the bright red bell peppers, remove the stems, remove the seeds and cut into pieces. Celery remove leaves, tendons, and change to knots. Wild peppers go to the ti to change into festivals.
Step 2: The claws are put into a pot of water, add peppercorns, cooking wine and boil, skim the foam, cook on low heat until the claws are ripe and move away from the fire, soak in the soup for 20 minutes and then fish out, rinse with water, use a knife to cut open the back of the claws, remove the claw bones. (Bone removal can be better taste, not bone can also be)
Step 3
Wash the kimchi altar, drain the water, add kimchi brine, wild mountain pepper, wild mountain pepper juice, lemon slices, onion pieces, sugar, pepper, monosodium glutamate to make kimchi water, 24 hours after putting in the bell pepper block, celery knot, wind claw, put in the refrigerator to keep fresh brewing for 8 to 12 hours, wait patiently, the taste is due to make you taste endlessly, have you learned?