Raw materials:
Chicken feet, ginger slices, pepper grains, onion segments.
30-35g of salted chicken powder, cooking wine and pure sesame oil.
Exercise:
1. Soak pepper water, add chopped green onion, ginger slices and cooking wine, rinse the bought chicken feet, cut off the nails and soak for 2-3 minutes. Rub the soaked chicken feet clean again, especially the yellow cocoon skin of the feet (the soaked chicken feet cocoon skin can be torn gently).
2. Put water in the boiling water pot, add ginger slices, onion segments and cooking wine to boil, and blanch the soaked chicken feet in the boiling water pot to remove the fishy smell.
3. Brewing Remove the scalded chicken feet, rinse them with running water, and drain the water for later use.
4. Marinated salted chicken powder is made into paste with pure sesame oil, and poured into chicken feet and mixed well for later use.
5. Put the chicken feet in a fresh-keeping bag, rub and massage them, seal them with a sealing clip, and marinate them in the refrigerator overnight.
6. Lay tin foil on the bottom of the steamer for later use.
7. Add water to the steamer to boil, put the pickled chicken feet into the steamer and steam them with Wanghuozu (about 15 minutes).
8. Take out the steamer, directly take out the chicken feet together with the tin foil laid on the bottom, move them into a baking tray, put them in an oven preheated to 200℃, and bake them until the skin is dry and fragrant (about 5-8 minutes). The prepared salted chicken feet are suitable for hot and cold food.