How to cook braised chicken feet
Braised chicken feet and chicken wings
1, after the chicken feet are bought, rinse them with water first, then scratch and wash them with salt, boil a pot of boiling water, put a piece of ginger, a little salt and a little white wine in the water, roll them in the cleaned chicken feet after the water rolls, scoop them up and rinse them in cold water, and stop drying.
2. Next, it's best to use a casserole and add garlic, ginger, sugar, wine, chicken essence, salt, soy sauce, soy sauce, pepper, pepper, water, pepper and star anise to make brine juice. You can put as much or as little as you like. All the seasonings used in the kitchen can basically be put in. You don't have to put oil, chicken feet will get oil.
3. Boil the brine juice in a pot, add a little seasoning to taste, and add the chicken feet. The weight of the juice is best to cover the chicken feet. It should be cooked after boiling for 10- 15 minutes, and it will be very tasty after soaking overnight. If you can't finish it at one time, you can pick it up and put it in the refrigerator and take it out at any time.
There is no need to waste the brine juice. If you like, you can buy some for cooking the next day. Or buy something you want to eat.
How to marinate chicken feet
raw material
300 grams of chicken feet; Braised chicken feet
ingredients
Marinated soup 1 pot;
method of work
1, chop off the chicken feet first, then blanch them, then take them out and rinse them. 2. Put it in a halogen pot and simmer for about 30 minutes, then turn off the fire and soak for about 10 minutes and then take it out.
—————————— The method of marinade is as follows! !
1, ingredients: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.
Practice: Brine material and galangal powder are put in the same cloth bag. Add 8 cups of water and bring to a boil, and simmer for 1.5 to 2 hours.
2. Ingredients: star anise (two capsules), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one) and dried tangerine peel (1/4 capsules). Practice: The bittern is carried in a cloth bag, boiled with 12 cups of water for 30 minutes, and taken out.
3, materials: pork, pork bones, add old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii.
Practice: add water and cook for an hour.
4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of galangal, pepper and clove, 50 grams of licorice and 500 grams of boiled water.
Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate in a earthen pot and put it on slow fire, and cook it for about 1 hour. Spices and herbs must always be soaked in pots. After brine is made, it is best to use it every other day.
5. Ingredients: Sichuan pepper100g, star anise150g, cinnamon100g, clove 50g, red rice 50g, licorice 50g, fat 500g, soy sauce1500g, fish sauce 50g, etc.
Practice: Put Sichuan pepper100g, star anise150g, cinnamon100g, clove 50g, red rice 50g and licorice 50g into a "medicine bag"; Slice 500 grams of fat, fry lard and discard the residue. Take stainless steel pot, pour clean water12.5kg, soy sauce1500g, soy sauce1500g, fish sauce 500g, rock sugar150g, refined salt 500g, boil with high fire, and add lard and ginger 250g. The longer the brine is stored, the more fragrant it will be.
Preservation method: Boil once a day in the morning and evening, and the "medicine bag" should be changed every five days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be fished out. No moisture can be mixed in to prevent deterioration. (This is the brine recipe for making Chaoshan brine goose.)
6. Ingredients: old chicken, soup bone, longan, light soy sauce, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and ginger slices.