How to cook braised chicken feet
Braised chicken feet and chicken wings
1, after the chicken feet are bought, rinse them with clear water first, then scrape them with salt, boil a pot of boiling water, put a piece of ginger, a little salt and a little white wine in the water, roll them in the cleaned chicken feet after the water rolls, scoop them up and rinse them with cold water, and stop drying.
2. Next, it is best to use a casserole, add garlic, ginger, sugar, wine, chicken essence, salt, soy sauce, pepper, pepper, water, pepper and star anise to make brine juice. You can put as much as you like. The spices used in the kitchen can basically be put in. You don't need to put oil, the chicken feet will get oil.
3. Boil the marinade, add a little seasoning and add chicken feet. The weight of the juice should be better than the chicken feet. Cooking 10- 15 minutes will be cooked, and it will be delicious after soaking for one night. If you can't eat it all at once, you can pick it up and put it in the refrigerator and take it out at any time.
There is no need to waste salt water juice. If you like, you can buy some to cook the next day. Or buy something you want to eat.
How to pickle chicken feet
raw material
300 grams of chicken feet; Braised chicken feet
condiments
1 pot brine soup;
working methods
1. Chop the chicken feet first, then blanch them, then remove them and rinse them. 2. Put it in a halogen pot and simmer for about 30 minutes, then turn off the fire and soak it for 10 minutes and take it out.
——————————— The method of marinating juice is as follows! !
1. Ingredients: pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.
Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and stew 1.5 to 2 hours.
2. Ingredients: star anise (two capsules), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one capsule) and dried tangerine peel (1/4). Practice: Brine is carried in a cloth bag and boiled in 12 cup for 30 minutes.
3, materials: pork, pig bones, add the old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii.
Practice: add water and cook for an hour.
4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water.
Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day.
5. Materials: pepper 100g, star anise 150g, cinnamon 100g, clove 50g, Redmi 50g, licorice 50g, fat meat 500g, soy sauce 1500g, fish sauce 500g, rock sugar150g.
Practice: Put pepper 100g, star anise 150g, cinnamon 100g, clove 50g, red yeast 50g and licorice 50g into a "medicine bag"; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water 12.5kg, soy sauce 1500g, soy sauce 1500g, fish sauce 500g, crystal sugar 150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and garlic 250g. The longer the brine is stored, the more fragrant it is.
Preservation method: Cook it once every morning and evening, and change the "medicine bag" every 15 days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up. Do not mix water to prevent deterioration. This is the brine formula for making Chaoshan braised goose. )
6. Ingredients: old hen, soup bone, longan, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and ginger slices.