A, Szechuan cold chicken feet production method: Raw materials: frozen chicken claws, raw chili, garlic rice, salt, MSG, soy sauce, rice vinegar, rice wine, ice water, etc. Operation: 1. Boil bubble: chicken claws in the water to boil until cooked, pull out, cool, put into the ice water soak about 15-30 minutes to let it cool through, and then pull out, standby. 2. Cold: put chopped chili pepper, garlic rice, salt, monosodium glutamate, soy sauce, a small amount of rice vinegar, a small amount of rice wine, into the chicken claws, we give them fishing, stirring well, so that the flavor ingredients fully penetrate into the chicken claws. After mixing well, it is ready to eat. Of course, the flavor of the marinade longer, the taste is definitely better. Note: 1. Ice water is the key to crisp Oh, the more ice the better. 2. Spicy pan back to the rate of the mu quarrelling our hammer charm said the eyes deceive read forgiveness? 3. If you don't like soy sauce, you can leave it out. 4. Vinegar is to add a little sour flavor, but also can be sterilized! 5. Wine is to deodorize. 6. If you like ginger, you can add shredded ginger! For those who like sweet, you can add a little sugar. In fact, as long as the flavor does not conflict, you love to add what you add. Second, the sauce spicy chicken feet production methods: 1) chicken claws washed, cut off the "nails", put into a pot of cold water to boil, rinse off the foam. 2) pan hot a little oil, put a tablespoon of hot sauce, some ginger. Pour in the chicken claws and stir fry, put a handful of dried chili. Stir fry until the chicken claws color, add a little soy sauce soy sauce, more sugar, add water not over the chicken claws. Boil over high heat, simmer over low heat, and when it starts, collect the juice over high heat and plate. Note: 1) many practices are to fry the chicken claws before burning, but, I am afraid of frying things. In particular, I fried chicken claws once a year ago and burned my arm on the spilled oil, and I still have a few scald marks vaguely visible. Plus, deep-frying is not good for your health, so it's even better to skip this step. (2) I use hot sauce, is chopped PI County bean paste, more salty, so no additional salt. Third, the preparation of soy sauce chicken feet: Ingredients: several chicken feet, tempeh 1-2 spoons, red pepper (chopped) 2 branches, garlic moderate, maltose, white vinegar, oyster sauce, soy sauce 1 tbsp each, the old soy sauce moderate. The other is sugar, monosodium glutamate, and salt. Then do: 1 Put the phoenix claws into the water with white vinegar and maltose and boil for a while, then fish them out. 2 with hot oil frying, frying until the chicken feet completely soaked, chicken skin and bones completely stripped 3 garlic, red pepper, edamame stir-fried, seasoning, that is, with soy sauce, oil MSG and other adjustments, and then and wind claws with a steam for 30 minutes or so on the four, five spice chicken feet production method: First, chicken claws 15-20 (two people's portions), go to the tip of the claw, cut into two halves. Pot of water, boiling,, the chicken claws into the water blanch, 3-5 minutes later, out of the pot to drain. One thing to note here is that after draining the water, the chicken claws will stick together, so do not forget to use chopsticks to spread the chicken claws, so that you can prevent the chicken claws from breaking, but also in the pan after the better stir fry, so that the flavor is more uniform. Then, you need to prepare some spices: small pepper a grab (love to eat spicy people can put some more), remove the tip of the diagonal cut into two halves, garlic half peeled and cut into pieces, ginger a peeled and sliced, cinnamon, star anise, fennel, and other spices are appropriate. Materials ready, put aside, start to do chicken claws. First pot on the fire, pour peanut oil, oil temperature when the garlic and ginger into the pot to stir fry, and then into the chicken claws and stir fry. When the chicken claws burst out of the flavor, you can put the chili pepper, cinnamon, star anise, fennel and so on into the frying, add a little salt, stir fry for a few minutes. At this time the chicken claws began to become fragrant, but not cooked, if you continue to stir fry if you want to stick to the pan, so you have to put some water to cook a little bit, it will be more flavorful, cooking, the amount of water flat over the chicken claws can be, so that the chicken claws out of the cook is more crispy (such as water to put too much, the soup is not easy to cook dry, chicken claws are more rotten), and then add some soy sauce (soy sauce can add flavor, but also to make the chicken claws more beautiful color), mix well, and then put the chicken claws into the chicken claws, and then put them into the chicken claws, and then put them into the chicken claws. ), mix well, then cover the pot with a lid, martial arts fire to cook until the soup opens (the cooking process should be turned a few more times), turn to medium heat, cook until the soup will be dry, and then add the right amount of salt to taste. Finally, turn off the heat and start the pot. Just like this, a plate of delicious five-spice chicken claws is freshly baked. Taste it, well ...... it is really fragrant and spicy and cool! Five, pickled chicken feet production method: 1: choose chicken claws Best fresh or bagged chicken claws, do not discoloration, and do not choose the top of the lumps and bumps. 2: Chop the chicken claws from the center into two halves. 3: Cook the soup onion, ginger, garlic, sesame leaves, nutmeg, a little salt into the casserole with water to cook for 20 minutes (the amount of water to show how many chicken claws depending on how much soak), and then into the enamel or ceramic pots to cool. 4: put the chicken claws into the casserole (water does not exceed the chicken claws) plus wine, salt and cook for thirty minutes. 5: the chicken claws into the cooked and cooled soup (just submerged chicken claws), the pickled peppers chopped with juice poured into the chicken claws, if you are afraid of light, you can also put a little salt. 6: will soak the chicken claws at room temperature for 2-3 days on it. Note: 1: the best buy qifeng brand pickled pepper (280ml), can do two pounds. 2: This dish is better to do in winter, because it is better to do it at room temperature than in the refrigerator. 3: Do not use plastic containers to put, this is not delicious and love bad. 4: It is best to cook in a casserole, so that the flavor is delicious. Six, tiger skin chicken feet production method: