Accessories:

Pot soup 1 pot

Exercise:

1, chop off the chicken feet first, then blanch them, then take them out 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.

note:

1. There are two kinds of chicken feet on the market: firewood chicken feet and broiler chicken feet. Firewood chicken feet are thicker, while broiler chicken feet are smaller.

2, the chicken feet themselves have gum, do not soak the brine for too long, so as not to thicken the brine soup.

Detailed explanation of eight brine production methods

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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. Materials: star anise (two pieces), fennel, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), Amomum tsaoko (one piece) and dried tangerine peel (1/4).

Practice: Brine is carried in a cloth bag, boiled in 12 glass of water for 30 minutes and then taken out.

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.

Exercise:

(1) Boil thick soup with old chicken, soup bones and longan.

(2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, crystal sugar and brown sugar, drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and clove.

(3) Boil the soup and pour in sesame oil.

Other answers (3)

Zhang seventh grade 2008-07- 10

Chicken feet 5 kg Longfeng wine 1 bottle of ginger and pepper, 6 pieces of soy sauce and half a bottle of rock sugar.

Exercise:

1. Soak chicken feet, dragon and phoenix wine, soy sauce, crystal sugar and other materials in stainless steel pot for more than 6 hours.

2. Put the soaked materials into a gas stove and cook with fire.

3. After boiling, cook with medium fire 15~20 minutes, and turn off the fire for 25~30 minutes.

4. After the onions and peppers are fried separately, add the marinated chicken feet.

| I'll "pull"

One:

Bad chicken feet:

Half a catty of chicken feet, washed and cut in half (if you have time, you can cut your nails like a restaurant, which looks better:). Boil the water in the pot, iron the chicken feet to remove blood foam, pick them up and wash them again. Change a pot of water, add ginger slices, a little pepper and a little cooking wine, then burn the chicken feet until crisp, drain the water and let them cool.

In a glassware with a sealed cover, pour half of the brine (sold in supermarkets), add a small amount of wild pepper (cyan) and small red pepper to the brine, and soak the cooled and drained chicken feet in the brine for three hours.

Key points: drain the chicken feet and cool them before putting them into the brine, otherwise the brine will be greasy and condensed easily.

Two: litchi chicken feet soup:

Ingredients: 65438 pieces of dried litchi +00 pieces, 6 chicken feet.

Production method: put the above two flavors into a pot, add appropriate amount of water, cook until the chicken feet are cooked, and add a little seasoning to serve. Daily 1 feed.

Medicinal value: Let your skin glow. It is often used for bodybuilding of facial skin and can be eaten frequently.

Three: chicken feet, yellow flowers and egg soup:

Formula chicken feet 10, eggs 1, daylily 30g.

Usage: Wash chicken feet, put them in a casserole, simmer with water, beat the eggs into a bowl and break them up. Wash the day lily. After the chicken feet are cooked, add the day lily and egg paste and cook slightly. Add seasoning and serve.

Efficacy: Yiqi Yangxue, Tongru Tongluo.

Indications: Mastitis, postpartum hypogalactia, and weak constitution.

Four: sauce chicken feet:

Wash the chicken feet, control the moisture, heat them in an oil pan, fry them until golden brown, take out the oil control when taking out the pan, then leave a little oil in the pan, add onion, ginger and garlic after heating, stir-fry until fragrant, and then add some white wine, soy sauce, salt, sugar, aniseed and a glass of beer, that's enough.

The finished product is brownish red in color, mellow in taste, soft and rotten in texture and endless in aftertaste. Give it a try and promise not to be disappointed.

Five: chicken feet soup (beauty):

Ingredients: chicken feet, half a catty of pig bones, half a catty of peanuts, codonopsis pilosula 100g, red dates, medlar and ginger slices.

Steps:

First, wash the above materials, boil water, soak chicken feet and pig bones in water, and take them out. Put all the ingredients together in a casserole (except Lycium barbarum), add water to boil, then simmer for two hours, add Lycium barbarum (because it is easy to simmer too early), and simmer for about half an hour. It tastes fresh and sweet, and the stewed chicken feet are delicious to pinch ~ ~ ~

Chicken feet, like pigskin, are rich in collagen, which can moisturize the skin if eaten often, and also have the effect of enriching blood after adding red dates. This soup can moisten the lungs and nourish the skin, and it can be cooked from time to time in crisp autumn days, but it has many benefits ~ ~ ~

Six: spiced chicken feet:

20 chicken feet, star anise, soy sauce, onion, ginger, cooking wine, pepper, cinnamon, dried tangerine peel, clove, salt, sugar, peanut oil, sesame oil and chicken soup.

Practice Wash the chicken feet, cut off the toes and cut them in half. When the wok is on fire, put peanut oil. When the oil is 80% hot, put the chicken feet in the wok, fry until the skin is crisp and golden, and pour in a colander to drain the oil. Put the casserole in medium fire, add chicken soup, onion, ginger, cooking wine, star anise, pepper, clove, cinnamon, dried tangerine peel, soy sauce, salt, sugar and chicken feet, bring to a boil, turn the heat down, cover the casserole and cook for 2 hours until the meat is crisp and rotten, and sprinkle with sesame oil.

Seven: spicy chicken feet:

1) Wash the chicken feet, cut off the "nails", put them in a cold water pot to boil, and wash away the floating foam. 2) Heat the pan with a little oil, add a tablespoon of hot sauce and some Jiang Mo. Stir-fry chicken feet and add a handful of dried peppers. Stir-fry until the chicken feet are colored, add a little soy sauce, add more sugar and add water to the chicken feet. When the fire is boiling and simmering, take out the pot, collect the juice from the fire and put it on the plate.

Note: 1) Many practices require frying chicken feet before burning them, but I'm afraid of frying things. In particular, I fried chicken feet once a year ago and burned my arm with spilled oil. You can still see a few hot marks now. Plus frying is not good for your health, so skip this step. 2) The hot sauce I used was chopped Pixian bean paste, which was salty, so I didn't add salt.

Eight:

Pepper chicken feet

Ingredients: chicken feet, onion, ginger, garlic, Chili sauce, salt, sugar and chicken essence.

Cut chicken feet and remove chicken nails, wash them and blanch them in boiling water. Then, it is best not to add chicken feet and water. Add onion and ginger and cook for 5 minutes on high fire, and then cook for 10 minute on low fire. At this time, the chicken feet are very tough. Pick them out and wash them with cold water or pure water (otherwise they will freeze together in the refrigerator). Put the processed chicken feet into a larger container, add a little salt several times, then add Chili sauce, garlic paste, chicken essence, a little sugar and a little white wine (very fragrant) and mix well. It can be eaten at any time in the refrigerator. It is a delicious side dish.

You can put some black fungus, wax gourd and tomatoes in chicken feet soup.

Nine: Crystal chicken feet

Materials:

500g of white chicken feet, brine 1 000g, wild pepper1bottle, 50g of celery, 50g of pickled pepper, 50g of pickled ginger, 50g of white vinegar, 50g of fermented glutinous rice juice, 20 slices of fresh pepper, monosodium glutamate10g, and refined salt/kloc-0.

Production method:

1. Remove the old skin and toe tips from chicken feet, break them into two pieces, wash them, soak them in boiling water to remove blood, and then rinse them off. Cut celery stems into 5cm long segments and remove tendons.

2. Put the pot on strong fire, add water to boil, add chicken feet to cook until it is 80% cooked, take out the salt, put it in a glass pickle jar, add celery, pickled ginger, pickled pepper, fresh pepper, pepper, white vinegar, fermented glutinous rice juice and monosodium glutamate, add old salt water (depending on drowning chicken feet), and soak for 4-6 hours.

Ten: salt chicken feet

Raw materials:

500g of chicken feet, 30g of salt, 20g of turmeric, 30g of chicken powder, 5g of cinnamon10g, 5g of tsaoko, 0g of astragalus100g and 2kg of water.

Method:

1. Put salt, turmeric, chicken powder, cinnamon and Amomum tsaoko in a pot, heat until boiling, and then turn off the fire.

2. Soak the chicken feet in the pot until the water gets cold.

3. Take out chicken feet and put them in metal cages.

4. Heat with an iron pan, put Astragalus into a hot pot, put it in a steamer with chicken feet, and smoke 1 hour. Let it cool, it tastes fragrant and strange, and it's delicious.

Eleven: tiger skin chicken feet

Material: chicken feet 1 kg, cut in half and washed after manicure.

Exercise:

Boil the chicken feet in water after repair (put a spoonful of maltose and a spoonful of white vinegar to prevent the epidermis from rotting).

Cook, drain, and fry in an oil pan (put in when the oil is 78% ripe).

Fry to zoom Huang Shi, remove and drain.

After frying, soak the paws in cold water for one hour, then add pepper, cinnamon, star anise, a little salt, pepper and sugar, and steam in a cage.

After the sauce is boiled, add the lobster sauce, minced garlic, red pepper rings, scallion oil and sesame oil, then add the chicken feet and stir well.

Put the stirred chicken feet into a steamer for 6 minutes, and the chicken feet will be more delicious (mainly to remove the smell of raw garlic).

Method of making sauce: add a little corn flour, cornflour and flour, and stir with cold water to make slurry. Add half a bowl of water, a little soy sauce, 60 grams of sugar and 40 grams of oyster sauce to the pot.

I picked it out online, too. You can try ~