When I made a glutinous rice cake and sent it to the Splendid family yesterday, I met a grandmother in the community, so I took two pieces for her to taste. She boasted me: delicious, delicious, you are too capable. I replied: Where are you, at home. I was thinking in my heart: I am so embarrassed to take something that is not good? Today, Auntie went downstairs to throw garbage. A group of mother-in-law surrounded her and said, "An An Ma is so good that it will be eaten. The buns are more beautiful than the ones sold outside!" It was the grandmother yesterday, who ate the buns I sent and After the glutinous rice cake, I rushed to the community and said that I am a master of cooking skills! (This sentence is said, I also feel that I am very shameless.) Auntie came home and said this after me, I am so worried, I have become so famous in the community, if this group of mother-in-law spreads again, the other community Grandma knows, they also let me send buns to send glutinous rice cakes, how can I do it? If the people of the TV station know it, they will come to interview me. I am a woman who is not trimming and never makeup. It is ugly to look on the mirror. If it is really famous, someone asked me to sign, my words are so ugly, how interesting. Don't say it, I am going to practice the word... No, I am going to make pickled chicken feet! ????
The chicken feet are washed off the nails. Put the water in the pot and put the star anise, cinnamon, bay leaves, grasses, ginger and cooking wine into it.
Pour the processed chicken feet into the cold water, boil, and cook for five or six minutes on high heat.
After the fire is turned off, let the water continue to soak for ten minutes.
Cook the chicken feet and let the cold water wash away the floating foam, and choose the large material and ginger inside. Put it in ice water and cool it completely, let the meat change into Q bombs, then put it up and drain it.
Pack two bags of millet and spicy, and pour two bags of pickled pepper into the washed pot. Pour one of the wild peppers out and chop them.
Cut the millet pepper, cut the carrots and celery. (No photo, you can make up your mind) (You can put it if you like it, you can also make white radish or lettuce)
Pour two bags of pickled water into the pot, add 100ml soy sauce, 50ml white vinegar, a lot of pepper, a large piece of rock sugar and the remaining ginger, boil the pepper water, turn off the heat after a minute or two. First put the carrots in the water of the pickled peppers, then put the celery, then put the chopped millet and red millet pepper. Then put the pot under the electric fan from the stove and blow it until the water is cool. This step is very important and must be cool.
Cool the pepper and add two bottles of white wine and mix well. Put the drained chicken feet in and flip it, and flip it once every half hour.
If you want to eat more delicious and healthier, personally recommend Gulong Tiancheng soy sauce. Gulong Tiancheng, the traditional ancient method of natural brewing, compared to those soaked in 90 days of self-proclaimed 'extra' soy sauce, adhere to 730 days of brewing Gulong Tiancheng soy sauce, can be described with conscience and patience and time in the amount of yeast. The Gulong Tiancheng Sauce Farm won the Guinness Book of the World with 59,999 old pottery jars. The China on the tip of the tongue was also included.
After the cooked chicken feet are soaked, they must be drained before they can be put into the pickled pepper water. The pickled pepper water must be cooled before the chicken feet can be put in. This is the key link for the chicken claws to be stored for a long time. If you don't like the release, you can also put the salt directly, but the taste will be a little bit worse.