Method: 1, put salt, Dioscorea zingiberensis, chicken powder, cinnamon and Amomum tsaoko into a pot, heat until boiling, and then turn off the fire.
2. Soak the chicken feet in the pot until the water is cool.
3. Remove the chicken feet separately and put them in a metal cage? br/>
4. Heat it in an iron pot 1 only, put Astragalus into the hot pot, and put a steamer with chicken feet on it for smoking 1 hour.
It is practical after cooling, and it tastes delicious, peculiar and very good. I hope it can help you. Hmm. How interesting
Salty and crisp-Shajiang chicken feet
[material]
500 grams of chicken feet, 20 grams of ginger powder, 3 teaspoons of salt, and half a packet of Haitian salted chicken powder.
[dip]
50g of fresh galangal, soy sauce 1 tablespoon, 2 teaspoons of water, 2 teaspoons of sugar and a little sesame oil.
[Production method]
1 Wash the chicken feet, cut off the toenails, put water in the pot, pour a proper amount of white wine to remove the fishy smell, and put the chicken feet in the medium heat to cook until just cooked.
2. Pour out the cooked chicken feet and drain them, then soak them in cold boiled water repeatedly until the chicken feet are completely cooled, and then continue to soak them in ice water.
3. Pour 800g of water into another pot, add the powder of Shajiang, salt and salted chicken in the material and put it on the stove to boil.
4. Cool the seasoning water thoroughly, pour it into the soaked chicken feet, and put it in the refrigerator for one night.
It's best to make seasoning water first, so that when the chicken feet are ready, the seasoning water will be cold, saving time.
5. Prepare the dipping sauce (this part of the process diagram is omitted): peel the fresh galangal and stamp it into pieces, stir-fry it with a little oil in the pan, then pour in water, soy sauce and sugar, and simmer until the sugar melts and add a little sesame oil to enhance the flavor.