How to make the popular hot and sour pickled pepper lemon chicken feet

Materials

• 15 Chicken feet
• 1 lemon
• 5 millet peppers
• 8 slices of ginger
• Pickled pepper 100g
• 1 basin of ice water
• 1 green onion
• 5 cloves of garlic
• 1 small handful of Sichuan peppercorns
• 3 bay leaves
• 2.5 tablespoons light soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon pepper oil
• 2.5 tablespoons salt
• 1 spoon of sugar
• Appropriate amount of cold water

Steps

1. Prepare ingredients, Chicken feet minus toenails, lemon slices and seeds removed, garlic, millet and chili cut into small pieces, part of the onion cut into sections and part of the green onion, part of the ginger sliced and part of the ginger shredded.

2. Place the chicken feet in a pot under cold water, add onions, ginger, bay leaves, and peppercorns and bring to a boil. Skim off the foam, then cook over medium-low heat for ten minutes.

3. Take it out and quickly put it into ice water and rinse it thoroughly. (Ice water is cold water that has been refrigerated in the refrigerator. If there are ice cubes, it is better to add some.)

4. Next, put the sauce, chopped green onion, shredded ginger, garlic granules, spicy millet, lemon slices, and pickled peppers into a large bowl, then pour some pickled pepper juice, add 2.5 tablespoons of light soy sauce, and 2 tablespoons of balsamic vinegar. The spoon is a standard small spoon.

5. Add 2.5 tablespoons of salt, 2 tablespoons of sugar, and 1 tablespoon of pepper oil. The spoon is a 5g seasoning spoon.

6. Take out the chicken feet that have been soaked in ice water and chop them into small pieces (you can not chop it, it depends on your personal preference), then pour in the sauce, then add an appropriate amount of cold water, just enough to cover the chicken feet, stir evenly and you can taste it. Check the flavor of the soup and adjust it according to your personal taste.

7. Cover with plastic wrap and refrigerate overnight before eating.