Ingredients: chicken feet, onion, ginger, cooking wine, (ice), cold water, garlic, millet spicy, balsamic vinegar, coriander, salt, chicken essence, sugar, Chili oil and soy sauce.

Production process:

First, clean the chicken feet bought from the market, and then cut off the nails. Don't cut them in half. It's not convenient to remove bones in the future. The status is shown in the above figure.

Boil water in the pot, put the cold water from chicken feet into the pot, and add a proper amount of onion and ginger slices and a little cooking wine to remove fishy smell and sterilize.

Then boil for 8- 10 minutes. Start timing after the water is boiled, take it out after cooking, pour it into cold water, rinse it again, and soak it directly for a few minutes. If you want to taste more crisp, you can add a proper amount of ice, so that the taste of chicken skin will be more elastic than Q, and it will be easier to separate. Make full use of the principle of thermal expansion and cold contraction.

After soaking, remove the chicken feet from the ice water, and then use a knife to remove the bones. The method of removing chicken bones is particularly simple. Cut a knife horizontally and vertically at its thickest place, and then pull out the bones inside. Beginners will be skilled after practicing a few more times!

Then, pour a proper amount of Jiang Mo, minced garlic and millet pepper into a small bowl, add balsamic vinegar, soy sauce, salt, chicken essence and white sugar to taste, and those who like spicy food must bring back 1 spoon of secret Chili oil (the author has updated his current practice two days ago. If you don't know what to do, you can go to the article list for enquiry, so I won't go into details here).

Finally, add the right amount of coriander powder, and then grab it evenly. Boneless chicken feet really don't eat, and they were robbed by their families three or two times after serving. Friends you like must sell a few kilograms more. They are spicy and crisp, and they are not greasy to eat. Many people eat it once every three days, which is very popular with everyone, so it is very popular, and they want to eat it again after eating!

Warm reminder:

When cooking chicken feet, be sure to start timing after the water boils. Cooked for too long, the taste will become too soft and rotten, and the bones will not be pulled out if cooked too short. 8- 10 minutes is the best time. This is the experience summed up by the master of Luwei Store through years of practice.

The millet in the mixture can also be replaced by chopped pepper, which will taste better than it. The former is a bit heavy and not suitable for many people to eat.

In addition, when choosing chicken feet, you should choose bigger ones, so that you will feel more "fleshy" when eating.