"Hahaha, what's so difficult about this? Butler, prepare the four things in the kitchen. and a pot of raw phoenix feet. Zhong Tianzheng laughed loudly.

"Hey, okay. The butler saw Long Zaitian and nodded.

"Look at what this kid is capable of. Long Zaitian thought to himself.

"Hmph, yellow-haired boy, I'll see how you end up later. Shen Kuo thought to himself.

Under the arrangement of the housekeeper, the people quickly got down to the small table for cooking, and the pots and pans, ingredients, various ingredients, and seasonings were also prepared.

"Everybody, you're ugly. ”

Zhong Tianzheng rolled up his sleeves and began to cook.

Feng Ling'er felt amused, and quietly stepped aside, lifting the hijab a little and looking around.

"Miss, you'll be found out like this. ”

"Shhhh ”

"What I'm going to make is pickled pepper and phoenix feet in Sichuan cuisine. ”

"One dish, eight methods. ”

As soon as these words came out, the whole house was shocked.

"Do you hear that, do you hear it? The groom official wants to make pickled pepper phoenix feet and show it to General Zhenyuan. ”

"If there's anything strange about phoenix claws, I'll do it too. A cook in Fengshi Villa said.

"But can you do it in eight different ways?" said one of the cooks, mockingly.

"It's ,,, okay, hurry up and watch the groom do it, he's a kitchen god. The cook hurried down the stairs.

Zhong Tianzheng's first cooking is to first slice lemon, onion and celery stalks with a knife with a knife on one pound of high-quality chicken feet, half a lemon, half an onion, three celery, two bottles of wild pepper (that is, millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, old ginger, and other vegetables (carrots, lettuce segments and other crisp vegetables). Old ginger and garlic are broken, Sichuan pepper, cinnamon, star anise are washed and dried, wild pepper is cut and put into a container; the phoenix claws are washed, boiled with water and broken (the flavor is different in various places, the practice of Mianzhu Qingdao is to cook the chicken feet to be softer, remove the bones, do not cook too long to become soft and too rotten), take out after cooking, wash off the floating powder with water, cut into two to three pieces, and dry; Take the old altar kimchi water (the weight is the same as the boiling water), pour the dried phoenix feet into the water, put the patted lemon, onion, and celery into a large glass bowl, and soak for more than 30 minutes.

The difference between Zhong Tianzheng's second method and the first method is that this method does not rely on Laotan kimchi water, but uses brine water for direct fermentation.

The preparation of the pickling tool is a glass pickle jar made of a pickle jar. One pound of good quality chicken feet, Laotan pickle water, half a lemon, half an onion, three celery, two bottles of wild pepper (or millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger (the best is pickled ginger soaked in Chongqing pickle jar), other vegetables (carrots, lettuce and other crisp vegetables are acceptable)

Then slice the lemon, slice the onion, the celery stalk is broken with a knife, the old ginger and garlic are broken, the pepper, cinnamon, star anise are washed and dried, the wild pepper is cut and broken, and put into the glass jar; the chicken feet are washed, boiled with water and cut off raw (the flavor is different in various places, the practice of Mianzhu Qingdao is to cook the chicken feet until they are softer, remove the bones, do not cook them for too long to become soft and too rotten), take them out after cooking, wash off the floating dust with clean water, cut them into two to three pieces, and let them dry; Cover it with celery, then put salt and monosodium glutamate, cover it, add water to seal it at the mouth of the jar, and you can fish it out and eat it after a day to two days.

The third method is to wash the chicken feet, remove the nails, and cut them in half. Rinse the fishy smell in boiling water first. Change the water, put green onion and ginger slices, rice wine, Sichuan pepper, star anise and an appropriate amount of salt in the water, put it in, bring to a boil on the heat, and simmer over medium-low heat for 15-20 minutes. 15 minutes if you like it to be crispy, and 20 minutes if you like it to be softer.

Prepare a large enough refrigerator container with a lid, pour all the liquid in a bottle of pickled peppers, just a little bit, put in some pickled peppers, and put more spicy ones, about 1/5. Add drinking water to half of the container, add white vinegar, sugar, salt, and cooking wine to taste. The taste should be sufficient, and you should master it according to your personal preference for being sour and sweet, but it should be salty enough, otherwise it will not taste good. Put some Sichuan peppercorns, a star anise, and a few thick ginger slices to help remove the fishy flavor. After removing from the pot, put it into cold water to cool thoroughly, you can use the water several times to remove the oil. Then put it in the right pickled pepper water, so that it can be soaked with juice. Cover and place in the refrigerator. After soaking for two days, take it out and pick out the pickled peppers!

"Amazing, worthy of today's kitchen god. The guests around were whispering.

General Zhenyuan's face was a little unpleasant, he originally let Zhong Tianzheng look foreign, but he knew that Zhong Tianzheng borrowed the slope to get off the donkey, and directly killed himself.

"No, that's going to be done. Shen Kuo had already thought about it.

Zhong Tianzheng's fourth method is to wash the chicken feet and chop them in the middle, boil them in a pot of boiling water for 10-15 minutes, then remove them to cool; chop the garlic and chili peppers and set aside; put the boiling water in a wide-mouth container, pour in the minced garlic and chili peppers, and cool; take the old altar kimchi water (about the same amount as boiling water), pour it into a container of boiling water, and mix it with cold boiled water thoroughly; add pepper and pepper to the kimchi water, and the whole chili pepper, chili water and monosodium glutamate, Pour a pinch of salt, pour into cooled kimchi water, soak for 30 minutes (usually longer to taste better), and serve on a plate. If you don't have pickled pepper water, you can use a bottle of wild pepper (good quality), chop the wild pepper finely, put it in a basin, add wild pepper water, salt, monosodium glutamate and cold boiled water to mix it into kimchi water.

Zhong Tianzheng's fifth cooking is to prepare 500 grams of pickled red pepper and millet pepper, 5-10 cloves of garlic, 1 ginger, 5 grams of Sichuan pepper, 2 grams of pepper, a tablespoon of cooking wine, an appropriate amount of pickled pepper water, and an appropriate amount of boiling water.

He cleaned it and then chopped it open in the middle and cut the ginger into slices. Cook in boiling water for 10-15 minutes, then cool and drain. Put boiling water in a large bowl, cool and add garlic, soaked red pepper, ginger slices, and Sichuan peppercorns. Take the old altar kimchi water (equal weight and boiling water), pour it into the water, add cooking wine, pepper, and mix well. Pour in the cooled kimchi water and steep for 30 minutes. Vegetables such as celery, carrot sticks, and onions can be added for a better flavor.

"Hmm~ This is good. The dragon touched his beard happily.