Pickled Pepper Lemon Peanut Chicken Feet
| Pickled pepper + Pickled pepper water 200g | Lemon 1 |
| Peanuts 150g | Chicken feet 15 |
| Salt Appropriate amount | Ginger 1 small block |
| Green onions Half root | Cooking wine 2 scoops |
| Purified water 260g | sugar 36g |
| White vinegar 40g | Carrot Half root |
| Millet pepper 1 |
Step 1
Soak chicken feet in clean water for more than 4 hours, changing the water several times in between.
Step 2
Soak peanuts in cold water for about 2-3 hours.
Step 3
Add soaked peanuts and half a spoonful of salt to the pot and cook for 15-20 minutes.
Step 4
Clean the soaked chicken feet and cut off the nails.
Step 5
Cut with a knife for easy flavoring.
Step 6
Put the prepared chicken feet into the pot under cold water, add ginger slices, green onions, 2 tablespoons of cooking wine and half a teaspoon of salt.
Step 7
Bring to a boil over high heat, skim off the foam on top, and simmer over medium heat for 10 minutes.
Step 8
Wash the carrots and cut into dices the same size as peanuts.
Step 9
Wash the lemon with salt and cut into slices. Wash the millet and pepper and chop into pieces.
Step 10
Take out the cooked peanuts and let them cool for later use.
Step 11
Prepare a basin of ice water and soak the cooked chicken feet in it for a few minutes.
Step 12
Drain and set aside.
Step 13
Put the pickled peppers and pepper water in a glass basin, add purified water, sugar, white vinegar, salt, lemon slices and millet pepper, stir until the sugar and salt melt.
StepStep 14
Add the chicken feet, diced carrots and cooked peanuts, mix well, cover with plastic wrap and refrigerate (you can stir a few more times in the middle). You can eat it after 12 hours. The longer you soak it, the more delicious it will be.
Step 15
It tastes great.
Step 16
Internet-famous chicken feet that children can also eat.
Step 17
It can also be made as a side dish!
Step 18
The close-up picture tempts you. Cooking tips for pickled pepper lemon peanut chicken feet
