(1) Use chicken feet hidden in Brazilian snow, because they are relatively large.
(2) Cook chicken feet with slow fire, or the skin of chicken feet will crack.
(3) Chicken feet should be soaked in ice water, and the skin will be cool.
(4) making ginger juice requires freezing water to drop ginger powder, and ginger powder is easy to dissolve.
(5) Soak chicken feet with ginger juice for only three or two minutes, otherwise it will be too salty.
material
Wash the chicken feet (in the snow in Brazil) and cut off the toenails? 3 packets of ginger powder and appropriate amount of ginger and onion.
Ginger sauce: Ginger powder, salt and sesame oil, boiled with raw oil.
Cooking method
1. Boil hot water, add two slices of ginger and three or more shallots (to remove the smell of snow storage). The water rolls off the chicken feet, and then the water rolls to slow fire, and the chicken feet are boiled for 5 minutes, and the flame is turned off for 20 minutes.
2. Press the thick meat part in the center of the chicken sole to see if it is soft.
3. Pass the chicken feet through ice water.
4. Boil 2 1/2 packets of ginger powder, salt and a small amount of chicken powder with water, boil the juice, drop the chicken feet, roll the juice again, soak for 2 to 3 minutes, and add sesame oil to the dish.
5. You can also prepare ginger sauce. If the chicken feet are not tasty enough, they can be dipped in it.
Braised sweet and sour pork
material
The head pork is cut into 1 inch× 3/4 inch, and the thickness is 1/4 inch.
Canned pineapple is finely packed 1 can (cut into six small pieces in one circle)
Red and green peppers each 1 piece (cut into pieces of pineapple)
Fried pulp
Self-raising flour 4 tbsp glutinous rice flour 1 tbsp salt.
Sour juice
Canned pineapple water, tomato juice, sugar, white vinegar
Cooking step
1. Braised pork is marinated with soy sauce, sugar, raw flour, oil and sesame oil for at least half an hour. Stir-fry the pulp with water until it is solid (like the consistency of baked cake cake mix), add a little oil and let it stand for at least 15 minutes.
2. First, dip a piece of meat into the pulp and fry it in a roll. Don't fry it too golden in medium heat. Pick it up and put it on the air-repellent grid.
3. Stir-fry red and green peppers with oil.
4. The pork is fried for the second time and put on the grid again.
5. Cook the sour juice in a pot until it is thick, and taste it. If it is not thick enough, add raw powder water.
6. Add pineapple and red and green peppers into the juice, stir well, and finally add pork, turn off the fire and stir well.