Are pickled pepper chicken feet high in fat? How to tell if pickled pepper chicken feet are cooked

Chicken feet, the folk nickname of chicken feet in the catering industry. Pickled pepper chicken feet also contain nutrients such as protein, collagen, carbohydrates, fat, calcium, phosphorus, potassium, etc. Moderate consumption can supplement the body's nutrition and is beneficial to health. Many friends who like to eat are concerned about whether pickled pepper chicken feet have high fat content? You might as well open it to find out.

Contents of this article

1. Are pickled pepper chicken feet high in fat?

2. How to tell if pickled pepper chicken feet are cooked

3. The most authentic way to cook pickled pepper chicken feet

Are pickled pepper chicken feet high in fat?

1. Every 100 grams of chicken feet contains 14.6 grams of fat, which is relatively high. Pickled pepper chicken feet also contain nutrients such as protein, collagen, carbohydrates, fat, calcium, phosphorus, potassium, etc. Eating them in moderation can supplement the body's nutrition and is good for health.

2. Chicken feet, a folk nickname for chicken feet in the catering industry. Pickled pepper chicken feet (red pickled peppers and wild mountain peppers are both acceptable, with mountain pepper chicken feet having the best flavor) are made by pickling selected chicken feet. This unique folk delicacy originated in Chongqing and gradually became popular in Sichuan and Chongqing. Local Chongqing companies have industrialized the packaging of chicken feet and hold invention patents. The chicken feet have spread across the country and are well received by people across the country.

How to tell if pickled pepper chicken feet are cooked

1. The color of raw chicken feet is white with pink, while the color of cooked pickled pepper chicken feet is transparent without blood. The skin of raw chicken feet is firm and a little wrinkled, while the texture of cooked pickled pepper chicken feet is soft and elastic, chewy and full of meat.

2. Chicken feet, a folk nickname for chicken feet in the catering industry. Pickled pepper chicken feet (red pickled peppers and wild mountain peppers are both acceptable, with mountain pepper chicken feet having the best flavor) are made by pickling selected chicken feet. This unique folk delicacy originated in Chongqing and gradually became popular in Sichuan and Chongqing. Local Chongqing companies have industrialized the packaging of chicken feet and hold invention patents. The chicken feet have spread across the country and are well received by people across the country.

The most authentic way to make pickled pepper chicken feet

1. First, wash the chicken feet, then split them in half with a knife to make it easier to season. Prepare the spices.

2. Put the chicken feet into the pot, add ginger, garlic cloves, peppercorns, bay leaves, star anise, cinnamon and salt.

3. Cook for about 13 minutes until the chicken feet are cooked. Be careful not to overcook the chicken feet.

4. Take out the chicken feet and rinse them under running water to avoid the formation of gelatin later. After rinsing away the gelatin and grease, let them cool.

5. Prepare a glass or porcelain container, put in pickled peppers and pickled pepper water, add some purified water or boiled water, then pour in an appropriate amount of white vinegar, stir well and add MSG and salt.

6. Put the cooled chicken feet into the pickled pepper water, cover it with a lid, and refrigerate it to let it absorb the flavor.

7. For my taste, I think the soup is best after soaking for 2 days. Stir it over every once in a while to make the taste more even.