Angelica pickled pepper chicken feet that can be stalled in situ (children can also eat)

The first time I saw this chicken foot was at a vegetable market. I bought two and tasted them, and the taste lingered. During this period, I also bought other chicken feet to eat, but they were not very delicious, and they were very spicy, and children couldn't eat them. I learned this dish by chance, soaked it twice, and the children were clamoring to eat it since I made this dish, and I fell in love with the taste of angelica completely

Ingredients

Boiledchickenfeet:

Chickenfeet 1 poundandahalf

ginger 2 slices

Sichuanpepper 1 smallhandful

bayleaves 4 pieces

staranise 3-4 pieces

Yaname 2

grassfruit 1

Angelicaangelica 2

sandkernels 2

cinnamon 1 piece

Soup:

soakedmilletspicy 30

freshmilletpepper 3

Sichuanpepper 1 hand

Angelica 2 pieces

Mineralwater 1200 ml

Soakedmilletpepperwater

Applecidervinegar 100 ml

Whitevinegar 150 g

Ediblesalt 70 g

Essenceofchicken 30-40 g

Driedchili 8 pieces

Sidedishes:

Whiteradish 1 piece

Cantonesecarrot 1 piece

Onion 1 smallpiece

Celery 1 root

Cooking Instructions

Ask the boss to help cut the chicken feet. It's more troublesome to go back and cut it yourself. Cut off the nails and clean them. (One cut two or three four, there are children can cut four, one by one easy to gnaw)
Ingredients for boiling chicken feet. Go to the fishy n piece set (you can put the spices that go to the smell at home), and you can add some green onions if you have green onions to remove the smell and increase the fragrance. (If you have cooking wine, you can put a little cooking wine)
Add water to a pot and bring to a boil. About 5 minutes after the water is boiled, check the chicken feet, the chopsticks can be poked, and the skin is a little soft, so take it out immediately. Wash the
water several times and wash the grease clean. Soak in cold water a few more times, and the chicken feet will be more elastic.
Prepare angelica
Mix a small amount of water and bring to a boil over high heat, simmer over low heat, turn off the heat after the essence is simmered, and let it cool. Angelica can't be too much
Prepare 1200ml of mineral water or cool water.
Add the apple cider vinegar and white vinegar you bought at hand
The smaller the millet pepper is cut, the more flavorful it is. Eat about 25-30 that are not spicy, and spicy children can also accept it. You can put 50-100 spicy ones. Pour the water for soaking the millet pepper into the pot and boil.
Cut the dried peppers into pieces and remove the seeds
A handful of peppercorns. Cook together in soup. Add salt and chicken bouillon. Boil, boil for 5-8 minutes. Turn off the heat and let cool (the salt taste can be increased or decreased according to your preference)
Prepare the white radish. Cut into strips or slices. The skin can be washed and cleaned, but the skin can not be peeled, and the taste is more crisp (it must be a long white radish, do not use the rouge radish for kimchi, this is not delicious)
Cantonese carrot slices. (There are two types of carrots, one is local carrot, and the one is more suitable for roast beef)
Remove the leaves of one celery and cut into sections. Cut the onion into cubes.
Put all the side dishes in a clean container and set aside. Add the sliced fresh millet spicy.
Mix angelica water with boiled and cooled pickled pepper water, and then taste the saltiness to adjust the saltiness. (Be sure to let it cool, pour it together when it is cool)
and then pour it into a container where the chicken feet and side dishes are placed, and soak in water to cover all the dishes.
Leave it for more than two hours before eating. It is best to leave it overnight to make it taste better. The pickled radish is super delicious and goes well with rice.