Ingredients: a catty of chicken feet, a bag of pepper, a little red pepper, a little salt, and a proper amount of sweet and sour.

Exercise:

1. Cut chicken feet and nails into two parts, blanch for ten minutes, remove and cool in cold water.

2. Mix Zanthoxylum bungeanum with all seasonings, add appropriate amount of water, boil and cool.

3. Remove the chicken feet and put them into the pickled pepper juice, and it is advisable to pass the chicken feet at last. It can be eaten after soaking for a few hours, and it can be stored in a cold box in summer, which makes it taste better.

Tiger skin chicken feet

Ingredients: chicken feet, ginger, cooking wine, white vinegar, honey, soy sauce, soy sauce, shredded ginger, minced garlic, dried Chili, sugar, salt, 13 spice.

Exercise:

1, wash more chicken feet, put them in water, blanch them with cooking wine and ginger slices, take them out and rinse them off.

2. Dry chicken feet and brush them with a mixture of honey and white vinegar (I am 1: 1). Brush dry.

3. Dry the chicken feet and fry them in a 50% to 60% hot oil pan until the skin turns yellow (be sure to fry them slowly. You can cover half the pot with a pot cover, otherwise the hot oil will splash when frying.

4. Take out the fried chicken feet and soak them in ice water for half a day. The longer the tiger skin is soaked, the better the effect.

5. Drain the soaked chicken feet and steam them on a plate for 10 minutes.

6. Mix light soy sauce, dark soy sauce, oyster sauce, shredded ginger, minced garlic, shredded dried Chili, sugar, salt, thirteen spices, cooking wine, white pepper and sesame oil, pour them on the chicken feet steamed for 10 minute, mix well, change the pressure cooker and continue steaming for 15 minute.

Spicy chicken feet

Ingredients: chicken feet 500g, green pepper 1, salt, Pixian watercress, aniseed 1, dried pepper and pepper.

Exercise:

1, pour the oil in the pan, put the dried pepper, pepper and aniseed into the cold oil, and stir-fry slowly to give out the fragrance.

2. Add Pixian watercress and stir-fry until fragrant, and add 50 ml of clear water.

3. Stir-fry the hot sauce slowly on low heat.

4, chicken feet cold water pot, add ginger, onion, cooking wine, cook, rinse with cold water.

5. Put the chicken feet into the liner, add the chopped green pepper, stir-fry the hot sauce and sprinkle with salt.

6. Use a shovel to copy evenly, stir the hot sauce and chicken feet evenly, and let the hot sauce soak evenly on the surface of chicken feet.

7. Wipe the outer surface of the liner, put it into the pot, gently rotate the liner, and press the "Nutrition Stew" button "Tendon". At this time, the indicator light flashes, and the function light flashes for 7 seconds and then continues to light up.

8. After the chicken feet are stewed, the corresponding function indicator light will go out, switch to the "heat preservation" light, and open the lid when the float falls.

Steamed chicken feet with black bean, pepper and pumpkin.

Ingredients: 4 chicken feet, pumpkin 180g, steamed fish, soy sauce, lobster sauce and homemade chopped pepper.

Exercise:

1. Peel the pumpkin, remove the pulp and cut into thin slices for later use.

2, chicken feet cut off nails.

3. Use bubbles to get water, and change the water several times in the middle.

4. Put the pumpkin on the plate, and then put the chicken feet.

5. Add the right amount of homemade chopped pepper and lobster sauce.

6. Pour a spoonful of steamed fish sauce evenly.

7. Heat the water in the pot, put it in a plate, bake for five minutes and then turn to medium heat.

8, about 20 minutes, steamed chicken feet can easily pass through the pot with chopsticks.