Mountain pepper soaked chicken claw
Flavor type: sour and spicy
Ingredients:
Ingredients: fresh chicken claw 500 g
Accessories: 20 grams of fresh red bell pepper 10 grams of celery
Conjugates:
Wild mountain pepper 1 rink (about 200 g) Refined salt 10 g Green onion knots 20 g Ginger slices 15 g Onion chunks 40 g Cooking wine 40 g Sugar 3 g Peppercorns 10 g Peppercorns 2 slices of fresh lemon 5 g Kimchi brine to taste
Claws
Mountain pepper
Preparation Method:
1. Wash the toes with fresh chicken claws, add 3 grams of fine salt, 10 grams of green onion knots, 5 grams of ginger slices, 10 grams of cooking wine, taste for about 30 minutes, pick off the green onions and ginger without. Put the wok on medium heat, pour water, peppercorns, salt, green onion knots, ginger slices, cooking wine, chicken claws, boil and then skim off the foam, cook on low heat until the claws are just broken, remove from the fire, simmer 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, and set aside.
2. Wash the bright red bell peppers, remove the seeds and cut into pieces. Celery remove leaves, tendons, and change to knots.
3. Remove the stems of wild mountain peppers, chop them into the kimchi pot with washed and drained water, add kimchi brine, mountain pepper juice, lemon slices, onion pieces, monosodium glutamate, sugar to make kimchi water, and after 24 hours, the bright red bell pepper pieces, celery pieces, and chicken claws can be submerged in the kimchi altar for 8-12 hours.
Features: tender and crisp, spicy, sour aftertaste.
Remarks:
(1) The quality of wild mountain pepper is preferably fresh, spicy with sour flavor, followed by spicy with sweet.
(2) The boiling time of the chicken claw should not be too long, and it is better to just break the life. When flushed with clean water, it should be rinsed until the claws are cool before being fished out.
(3) The pickling time of the claw should not be too long, so as not to be salty.
(4) Pig ears, pig trotters, pig intestines, pig scalps, flower kernels, etc. can be brewed by this method.
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