Handle the ingredients first, add pickled pepper water, clear water and millet pepper to the pot, boil the pickled pepper and take it out for later use. Wash and blanch chicken feet, take them out and wash them, put onions, ginger, pepper, dried tangerine peel, cinnamon, fragrant leaves and chicken feet in the pot, cook for 8 minutes, take them out and cool them, put them in the prepared pickled pepper water, and eat them 24 hours later.
Cooking points of chicken feet with pickled peppers.
1. Put chicken feet in boiling water with small fire to mourn, which can remove the fishy smell. When the chicken feet start to show tension, they can be cooked. This process must be avoided for a long time to prevent the skin of chicken feet from bursting and affecting the appearance.
2. The first stew is to better taste chicken feet. After stewing for 5 minutes, turn off the fire and soak for 15-20 minutes.
3. Take out the soaked chicken feet quickly and soak them in ice water for the second time, which can make the chicken feet more elastic and remove some oil from the original soup, which is convenient for later brewing.
4. Cutting off the nails of chicken feet before brewing can avoid the skin cracking of chicken feet during cooking, which will affect the appearance and taste.