Why do we need white vinegar when cooking pickled pepper chicken feet? What should we do if the pickled pepper chicken feet have a fishy smell?

Pickled pepper chicken feet are crispy, fragrant, fresh and spicy, appetizing, refreshing and nutritious. Chicken feet are the folk nickname for chicken feet in the catering industry. It is the kind of food that you don't have to think about, but once you think about it, you will drool and want to eat it immediately. Some friends are curious about why white vinegar is added to pickled pepper chicken feet? Then let's decipher it below!

Contents of this article

1. Why do we add white vinegar to pickled pepper chicken feet?

2. What to do if the pickled pepper chicken feet have a fishy smell

3. Are pickled pepper chicken feet healthy?

Why do we add white vinegar to pickled pepper chicken feet?

Soaking chicken feet in white vinegar can make the chicken skin tissue dense and elastic, and will not change the color of the chicken feet, allowing the chicken feet to maintain their original color.

The specific steps are as follows:

Ingredients: chicken feet, pickled peppers, salt, sugar, white vinegar, white wine, bay leaves, star anise, cinnamon, peppercorns, onions, dried chili peppers, ginger, garlic, and pickled peppers.

1. Wash the chicken feet, cut off the nails, cut into small pieces and put them in a bowl.

2. Pour in 1 teaspoon of white wine and 1 teaspoon of white vinegar and stir until the surface of the chicken feet is dry.

3. After marinating for 5 minutes, rinse with clean water.

4. Bring water to a boil in a pot, put peppercorns, star anise and chicken feet into the pot, then pour in 1 teaspoon of strong liquor to further remove the fishy smell.

5. At the same time, turn the heat to minimum and slowly cook the chicken feet.

6. At this time, take another pot, add water, pickled pepper water, star anise, dried chili peppers, cinnamon, and bay leaves, and bring to a boil over medium heat.

7. Prepare another large bowl and put pickled peppers, onion segments, ginger slices, garlic, 1 teaspoon of white vinegar, 1 teaspoon of white wine, 1 teaspoon of salt, and 1 teaspoon of sugar.

8. Pour in the boiled sauce, mix well and let cool.

9. When the bones of the chicken feet are exposed, pinch them with your fingers. If they are elastic, they are cooked. Put them in ice water to shock them to make the meat firmer.

10. After the chicken feet have cooled, put them into pickled pepper water, cover with plastic wrap, refrigerate and marinate overnight, then take them out and eat the next day.

What to do if the pickled pepper chicken feet have a fishy smell

Pickled pepper chicken feet have a fishy smell, the problem lies in three aspects:

1. Chicken feet selection. Generally speaking, chefs will choose American chicken feet when making pickled pepper chicken feet. Its advantages are that it has more and thicker meat, white skin and no blood stasis. Some Sichuan chefs will also choose the feet of Sichuan local chickens. Although the meat on the chicken feet is not as much as that of American chicken feet, it is raised in the wild, so the meat is tough and chewy.

2. Cooking method: Before cooking, be sure to remove the nails and bones of the chicken feet, rinse them repeatedly with clean water several times before cooking.

3. Prepare the sauce. Put 500g of water in a pot and bring to a boil. Add 150g of white vinegar, 50g of bottled wild pepper, 20g each of green onion, ginger, and chili pepper, 10g of garlic, 100g of pickled pepper water, and 10g each of salt and MSG for seasoning. Let it cool after boiling, soak the chicken feet, put it in the refrigerator and marinate for 24 hours before serving. In order to increase the fragrance of the dish, some chefs will put a few slices of lemon in the pickled pepper water, which also has a good effect in removing the fishy smell.

Are Pickled Chicken Feet Healthy?

Unhealthy. It is best to eat less. I suggest that you go to a regular supermarket when buying pickled pepper chicken feet. Pay attention to the color of the chicken feet. If the color is too white, it may be treated with hydrogen peroxide. Normally cooked chicken feet have a certain toughness and are not easy to tear off. They have a chewy texture. If they are very crispy, you need to be vigilant.