Ingredients

500 grams of chicken feet, 8 garlic, 3 slices of ginger, coriander, 3 millet peppers, 1 lemon, 3 spicy millets

Method:

1. Chop off the chicken feet and nails, cut them in half, clean them and add them to the pot. Add 1 spoon of cooking wine and ginger slices, cook for about 15 minutes, take them out, rinse them and soak them in cold water. a while.

2 Cut millet chili, coriander, green onion and lemon slices and set aside, add chicken feet

3 Add 3 spoons of light soy sauce, 3 spoons of mature vinegar, 1 small spoon of salt 1, small Mix 1 tablespoon of sugar, 1 tablespoon of oyster sauce, and 1 tablespoon of sesame oil and refrigerate for two hours.

Ingredients

10 chicken feet, dried chili peppers, 1 half green onion, 10 garlic, 1 tablespoon bean paste, cinnamon, bay leaves, peppercorns, salt, dark soy sauce, Cooking wine

Method

1. Wash the chicken feet, cut off the dead skin on the nails and soles, and cut them into sections for later use. Chop the garlic and cut the dried chilies into sections and set aside.

2. Add chicken feet, bay leaves, cinnamon, and peppercorns to the pot with cold water, add appropriate amount of cooking wine, and cook for 10-15 minutes. Remember to skim off the foam during this period.

3. Remove the other spices and throw them away. Add the chicken feet and rinse them with cold water for 1-2 minutes. This will make the chicken feet chewier.

4. Wash the pot, add appropriate amount of oil to heat, add garlic and dried chili and stir-fry until fragrant. Then add the bean paste and stir-fry until the red oil comes out.

5 Pour in the chicken feet, add an appropriate amount of salt and MSG and stir-fry evenly. Add 1 tbsp of dark soy sauce and stir-fry for color.

6Finally add half a bowl of water and simmer for 2-3 minutes, take it out of the pot and sprinkle with white sesame seeds and serve!

Ingredients

500 grams of chicken feet, 2 spoons of bean paste, two bay leaves, small pieces of cinnamon, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 cooking wine spoon, appropriate amount of sugar, ginger slices, green onions, dried chili peppers, millet pepper

Method

1. Cut off the nails of the chicken feet, put it in the pot with cold water, add cooking wine and ten ginger slices and blanch them. Wash out.

2. Heat oil in a pan, add ginger slices, green onion segments, bay leaves, cinnamon bark, dried chili peppers, stir-fry the bean paste until fragrant, add chicken feet and stir-fry evenly.

3 Dark soy sauce, light soy sauce, oyster sauce + sugar, stir-fry evenly, pour water to cover the ingredients and cook until the soup is thick and the chicken feet are soft and tender. Sprinkle with millet, pepper and chopped green onion.

Prepare ingredients:

2 pounds of chicken feet, 3 slices of ginger, 4 cloves of garlic, and chopped green onion. , 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of oyster sauce, 1 spoon of Pixian bean paste, appropriate amount of salt, 1 spoon of sugar, 2 spoons of cooking wine. There is also an appropriate amount of dark soy sauce for coloring!

Spices: 2 star anise, 3 bay leaves, 1 small section of cinnamon, 3 dried chili peppers.

Method:

1 Thaw the chicken feet and soak them! Change the water 2-3 times! Cut off the nails, rinse and soak the blood, change the water twice, and then drain. Pour an appropriate amount of dark soy sauce into a bowl, add chicken feet, and mix well to color. Lay it flat to dry. It actually dries quickly. Turn it over halfway.

Start frying

Put an appropriate amount of oil in the milk pot, just enough to cover the chicken feet and keep it flat. Heat to 60% hot, add chicken feet, cover the pot and fry slowly over medium heat. It will take about 15-20 minutes to fry. If the heat is high, 10 minutes will be enough.

Cook spicy brine

Heat oil in a pan and stir-fry onions, garlic and spices. Add the Pixian bean paste, stir-fry the red oil, add an appropriate amount of water, then pour in the light soy sauce, oyster sauce, dark soy sauce, and sugar. After boiling, cover the pot and simmer for 5 minutes until the aroma is released. (This step can be done in advance)

Pour in the fried chicken feet and add water to cover them. Pour in appropriate amount of cooking wine. Simmer over medium-low heat for 40-60 minutes. Consider whether to add salt according to personal taste.

(In order to hang the juice, I also added water starch, which is not necessary) When cooking, the tiger skin pimples will appear in about 20 or 30 minutes.

Ingredients

10 chicken feet , ginger slices, cooking wine, dried chili peppers, garlic, cooked sesame seeds, cumin powder, chili powder, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, a little salt

1. Wash and remove chicken feet Nails, add 2 spoons of cooking wine in cold water, boil the ginger slices to remove the foam, cook for another 5 minutes, drain in cold water and drain and set aside

2. Put oil in the pot, add dried chili, garlic, and ginger Stir-fry the slices, add chicken feet and stir-fry 1 spoon of dark soy sauce, 2 spoons of oyster sauce, 1 spoon of oyster sauce, stir-fry until evenly browned, add hot water that has been soaked with chicken feet

3 Cover and cook for 30 Minutes, reduce the soup and add salt to taste. When it thickens, add an appropriate amount of chili powder, cumin powder and cooked sesame seeds, stir-fry the millet and stir-fry evenly

Ingredients

Chicken feet 1 pound, ginger, onion, garlic, star anise, cinnamon, bay leaves, dried chili peppers, Sichuan peppercorns, rock sugar, chili powder, coriander, cooked sesame seeds

Recipe for hot braised chicken feet:

1 Put the chicken feet in the pot under cold water, add ginger slices, garlic, 2 star anise, 1 small section of cinnamon, 1 small handful of peppercorns, green onion sections, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, a little salt, dried chili pepper, and rock sugar. , bring to a boil over high heat, then turn to medium heat and simmer for about 1 hour (you can also put it in a rice cooker or pressure cooker until soft)

Put minced garlic, spicy millet and chili noodles into 2 bowls, and pour in hot oil , add 1 spoon of light soy sauce, 1 spoon of oyster sauce, a little salt and sugar, mix well, pour into the chicken feet, sprinkle with chopped green onion, coriander, cooked sesame seeds and mix well

Ingredients: 500 grams of chicken feet, potatoes 1 lotus root, 1 carrot, half onion, appropriate amount of ginger, onion and garlic, 2 star anise, 2 bay leaves.

Sauce: In a bowl, mix 2 spoons of soybean paste, 3 spoons of light soy sauce, 1 spoon of oyster sauce, 2 spoons of dark soy sauce, half a spoon of sugar, and 1 spoon of five-spice powder and set aside.

Method:

1. Wash the chicken feet and cut off the nails. Prepare your favorite vegetables and set aside.

2. Pour chicken feet, ginger, onion and cooking wine into a pot of cold water and cook until foam forms. Remove the chicken feet and dry them for later use.

3. Heat oil and sauté onions and garlic until fragrant, add chicken feet and stir-fry to remove the moisture. Stir-fry 1 star anise and 2 bay leaves until fragrant. Add 3 bowls of water until the chicken feet are covered ( Water can be added halfway).

4 Stew until the chicken feet become soft, add all the side dishes, wait for the potatoes to become soft and glutinous and then reduce the juice, sprinkle with chopped green onion and sesame seeds before serving.

Ingredients

Chicken feet with upturned pepper and cooked sesame seeds with Sichuan peppercorns

① Cut the washed chicken feet into small pieces, add onion, ginger and cooking wine and bring to a boil, remove and remove the floating Boil the foam for another ten minutes. After cooking, rinse with cold water and soak the chicken feet in ice water to make them more elastic

② Cut the prepared dried chili peppers into sections and add a little Sichuan peppercorns. Add a little pepper to the pot. After the oil is boiled, add chili pepper and Sichuan peppercorns, fry until the color becomes darker, take it out to cool, crush it with gloves, and put it into a bowl

③In the bowl, add light soy sauce, oyster sauce, dark soy sauce, salt, Stir chicken essence, sesame oil, white sugar, and sesame seeds evenly

④Put the chicken feet into a bowl, add the seasoning, add purified water, and refrigerate overnight for a better taste

Ingredients

Chicken feet, cooking wine, star anise, ginger slices, peppercorns, onions, green onion segments, peppercorns, light soy sauce, dark soy sauce, oyster sauce, mature vinegar, white sugar, minced garlic, millet pepper, coriander, chili pepper Noodles, white sesame seeds

Method

1. Put chicken feet in cold water, add two spoons of cooking wine, star anise, peppercorns, and ginger slices, bring to a boil over high heat, and cook for 6 to 8 minutes , take out the cold water

2. Pour cooking oil into the hot pot, add onions, green onion segments, garlic slices, peppercorns, saute until fragrant, take out the residue, and pour into the bowl of chili noodles and white sesame seeds. , sauté until fragrant; then add half a spoonful of dark soy sauce, a spoonful of mature vinegar, a spoonful of oyster sauce, three spoons of light soy sauce, an appropriate amount of sugar, salt, and stir evenly;

3. Pour cooking oil into the hot pot and add Saute minced garlic and millet pepper and take them out;

4Finally, add minced garlic, minced coriander and seasonings, stir evenly

Prepare ingredients

600g chicken feet, Korean hot sauce, tomato sauce, sesame chili powder

Steps to make

1. Prepare the sauce first: 2 spoons of Korean hot sauce, 1 spoon of tomato sauce, 2 spoons of light soy sauce 2 spoons of sugar, 1 spoon of sesame seeds, 1 spoon of chili powder, stir evenly

2. Put chicken feet in cold water into the pot, add ginger slices and cooking wine and cook, then wash and control the water and set aside

3. Heat oil Sauté the minced garlic until fragrant, add the chicken feet and stir-fry for 1 minute, add the sauce, stir well and add water to cover the chicken feet, turn to the pressure cooker and simmer for 20 minutes, then reduce the juice over high heat (if you don’t have a pressure cooker, cover it with a medium-low heat and simmer for 40 minutes) Above)

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