The method of making lemon soaked chili chicken feet

Ingredients and materials

18 chicken feet

Moderate amount of green and red millet pepper

Lemon one

Moderate amount of white vinegar and fragrant vinegar

A small amount of cooking wine

Light soy sauce, light soy sauce, moderate amount

A small amount of rock sugar

20 Sichuan peppercorns

The method of making lemon soaked chili chicken feet

1. Cut off the chicken feet, chop off the nails, soak and remove the blood until it turns white

2. Add water to the pot, pour in an appropriate amount of cooking wine, add chicken feet, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes

3. Remove and rinse thoroughly, then soak in ice water to cool down

4. Cut the green and red millet pepper into sections, and slice a lemon slice

5. Mix light soy sauce, dark soy sauce, white vinegar, and fragrant vinegar evenly

6. Put the chicken feet into a container, add green and red chili peppers, lemon slices, and then pour in the pickled chili peppers bought from the supermarket, along with the pickled chili water

7. Add rock sugar and Sichuan peppercorns

8. Pour in the seasoning sauce and mix well. If the liquid level is not enough to cover the chicken feet, add cold water until they are submerged.

9.This is a work that was released overnight

Tips

Phoenix claws should not be cooked for too long, otherwise the skin will peel off and the bones will not be good. They must be soaked in ice water to make the skin crispy and chewy. Choose pickled peppers based on personal preferences

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