LG invited his colleagues home for dinner, knowing that some of them like to eat pickled peppers and chicken feet. He thought that these guys would drink and boast for a long time. One pickled peppers and chicken feet is also a good wine and dish. This time, he learned from Master Li Tiegang on CCTV. All his colleagues said that the taste is authentic, and the master is worthy of being a master. The tutorial is high-level, and the cat copied the whole process, One is to collect, the other is to share with you, I hope you can like it.

Ingredients

500g chicken feet
1 pickled pepper
1 teaspoon salt
1 tsp sugar
2 teaspoons white vinegar
3 teaspoon of Baijiu
5 fragrant leaves
Two star anise
A little cinnamon
10 g Zanthoxylum bungeanum
10g scallion
6 dried peppers
10 g ginger
10g garlic
Proper amount of pickled pepper

Directions

Step 1
Wash the chicken feet, cut off the nails, cut them into small pieces and put them in the basin

Step 2
Pour 1 teaspoons of Baijiu and 1 teaspoons of white vinegar, and then dry them to the surface of the chicken feet, so that the color is more white and the taste is more crisp.

Step 3
After marinating for 5 minutes, rinse with water

Step 4
In the pot, sit in boiling water, put pepper, star anise and chicken feet into the pot, then pour 1 teaspoons of high Baijiu, further remove the fishy smell.

Step 5
At the same time, minimize the firepower and soak the chicken feet slowly

Step 6
At this point, take another pot, put water, pickled pepper water, star anise, dried pepper, cinnamon, fragrant leaves, boil over medium heat

Step 7
Meanwhile, prepare a large bowl, add the pickled peppers, onion, ginger slices, garlic, 1 teaspoons of vinegar, 1 teaspoon of Baijiu, 1 teaspoon of salt, 1 teaspoon sugar.

Step 8
Pour the boiling sauce into the mixture and let cool

Step 9
When the bone of the chicken claw has been exposed, pinch it with your fingers to show that it is ripe. Stir it in ice water to make the meat tighter, crisper and smoother

Step 10
After cooling, put the chicken feet in pickled pepper water, seal them with fresh-keeping film, refrigerate them in the refrigerator and marinate them for one night. Take them out the next day and eat them. It tastes like a drop