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Authentic rotten chicken feet, the claws are too tight to eat?
400 grams of chicken feet, 400 grams of brine, cooking wine 10 ml, and appropriate amount of cold water.

1 chicken feet are cut off and washed; Prepare bittern.

Chicken feet are everything.

3 Add chicken feet and appropriate amount of water into the pot and bring to a boil.

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Then rinse with cold boiled water, pour in brine, cover, and marinate in the refrigerator for 1 hour, and serve.

Proper chicken feet, bad brine.

Braised chicken feet

Braised chicken feet [1]

1. Remove nails from chicken feet, wash them, and cut them in half for later use;

2. Prepare a large pot, boil the water in the pot, put it in the washed chicken feet, and boil the blood foam in the chicken feet;

3. Pick up the chicken feet;

4. Add chicken feet, ginger slices and cooking wine into a pot of boiling water and cook the chicken feet;

5. After the chicken feet are cooked, take them out and let them cool. After the chicken feet are cooled and drained, put them into a clean container and then pour in the brine. The amount of bittern should be soaked in chicken feet;

6. Soak chicken feet in brine and put them in the refrigerator. You can eat it in two hours.

skill

Chicken feet must be drained and cooled before pouring into the marinade, otherwise it will be greasy and inconvenient to store.

Exercise 2

material

Four chicken wings

Six chicken feet

condiment

A little salt

A little chicken essence

Ginger 1 small pieces

2 tablespoons cooking wine

Onion 1 root

Vanilla leaf 1 tablet

Balm 1 bottle

Exercise 3

1. Wash all the ingredients, fry the chicken feet to remove the fingertips and cut them in half.

2. Put chicken wings, a few slices of ginger and half an onion into a pot and bring to a boil.

3. After boiling, add chicken feet and cook, turn to low heat 15 minutes, then turn off the heat and stew 10 minutes.

4. Wash the cooked chicken wings and chicken feet thoroughly under cold water one by one, wash off the grease on the surface and tighten the skin with cold water.

5. Pour 1 bottle of fragrant bad bittern into another pot, add 2 tablespoons of cooking wine, a little salt and chicken essence (the salt can be put according to personal taste, the bad bittern itself is salty, only a little more is needed for the heavy taste, and the chicken essence with umami flavor will be better, and you can leave it without eating it).

6. Add the remaining ginger slices, shallots and fragrant leaves, bring to a boil over high heat, turn to low heat for 2 minutes, and then let it cool completely.

7. Mix thoroughly cooled chicken wings and chicken feet with fragrant gravy (gravy is best soaked to the surface), cover it, and put it in a fresh-keeping box for more than 2 hours to taste.

Cooking tips

1. After the chicken wings and feet are cooked, be sure to thoroughly wash the grease on the surface with cold water, and then soak them after cooling. The purpose of using cold water is to make the taste more chewy. If it's made in summer, use ice water.

2. The stewed rice will be preserved more hygienically for a long time, but it must be thoroughly cooled before soaking chicken wings and chicken feet.

3. You can also add some dried bean curd and edamame to spoil the brine according to your personal taste.