How to make delicious pickled pepper and chicken feet soup
Recently, pickled pepper and chicken feet soup has become a hot topic in the food circle, and many netizens have shared their experience in making it. This article will combine the hot discussions on the Internet in the past 10 days to provide you with a detailed guide to making pickled pepper and chicken feet soup, and attach structured data to help you easily master this delicious dish.
1. Analysis of hot topics
According to the Internet popularity in the past 10 days, the following are the focus of discussion about pickled pepper and chicken feet soup:
| topic | heat index | Main discussion points |
|---|---|---|
| Controlling the spiciness of pickled pepper and chicken feet soup | 85% | How to adjust spiciness to suit different groups of people |
| Pretreatment method of chicken feet | 78% | Techniques for removing fishy smell and removing bones |
| Soup base combination | 72% | Stock selection and seasoning ratio |
| Innovative ways to eat | 65% | Add garnishes or change cooking methods |
2. Preparation steps of pickled pepper and chicken feet soup
1. Food preparation
| Material | Dosage | Remarks |
|---|---|---|
| Chicken feet | 500g | It is recommended to use fresh chicken feet |
| Pickled pepper | 100g | Adjust according to spiciness requirement |
| ginger slices | 5 pieces | For removing fishy smell |
| cooking wine | 2 scoops | Used when blanching |
| stock | 1L | Can be replaced with water |
2. Production process
The first step: chicken feet pretreatment
Wash the chicken feet, cut off the nails, add ginger slices and cooking wine to a pot with cold water and blanch for 5 minutes, remove and rinse.
Step 2: Prepare the soup base
Add stock to the pot, add pickled peppers (the amount can be adjusted according to taste), bring to a boil over high heat, then turn to low heat and simmer for 10 minutes.
Step 3: Stew chicken feet
Put the processed chicken feet into the soup and simmer over low heat for 30-40 minutes until the chicken feet are soft and fragrant.
Step 4: Season
Add appropriate amount of salt, chicken essence and other seasonings according to personal taste, sprinkle with chopped green onion and serve.
3. Key skills
| Skills | Description | Effect |
|---|---|---|
| Chilling method | Chill immediately after blanching | Make chicken feet more flexible |
| Secondary seasoning | Season 5 minutes before serving | Avoid being too salty |
| Pickled pepper treatment | Cut the pickled peppers to release the spiciness | Enhance flavor |
3. Netizens’ recommendations for innovative practices
According to recent sharing from netizens, the following innovative practices are worth trying:
| Innovation point | Specific practices | Taste characteristics |
|---|---|---|
| Hot and sour version | Add lemon juice and white vinegar | Refreshing and appetizing |
| Milk version | Add a little coconut milk | Moderate spiciness |
| Hot pot version | As a hot pot soup base | Rich and mellow |
4. Food Suggestions
1. Best consumption time: It is recommended to leave it for 2 hours after stewing for better flavor.
2. Storage method: It can be stored in the refrigerator for 3 days. Freezing is not recommended.
3. Pairing suggestions: Can be paired with rice or as a side dish with wine.
5. Things to note
1. Chicken feet must be fully blanched to remove the fishy smell.
2. The spiciness can be adjusted according to the variety of pickled peppers and personal taste.
3. The stewing time should not be too long to prevent the chicken feet from becoming too soft.
The above is the hotly discussed method of making pickled pepper and chicken feet soup on the Internet. I hope you can make delicious pickled pepper and chicken feet soup!
check the details
check the details
en
