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.

The method of sauce chicken feet

Materials:

A few chicken feet, 1-2 tablespoons of lobster sauce, 2 pieces of red pepper (chopped), appropriate amount of garlic, 1 tablespoon of maltose, white vinegar, oyster sauce and soy sauce. The other is sugar, monosodium glutamate and salt.

Then do:

1 Boil chicken feet in water with white vinegar and maltose for a while, and then take them out.

Fry in hot oil until the chicken feet are completely soaked and the skin and bones are completely peeled off.

Stir-fried garlic, red pepper, lobster sauce, seasoning, that is, soy sauce, oil-consuming monosodium glutamate and so on. , and then steam with air claws for about 30 minutes.

DIY zui chicken feet

Buy some fresh chicken feet

Wash and remove claws;

Steam in a pressure cooker

Take a bath in cold water immediately after cooking.

If you do this, the bones in the chicken feet will become brittle and easy to bite. )

Soak in cold pure water after shower.

Keep it in the refrigerator.

When you want to eat

Take out the part and cut the whole chicken feet in half.

Add soju (fragrance), garlic paste, salt and monosodium glutamate and stir for a while.

Put it on the plate.

Spiced chicken feet

First, chicken feet 15-20 (the weight of two people), remove the toes and cut in half.

Put water in the pot, bring to a boil, blanch the chicken feet in the water, and drain the water in the pot after 3-5 minutes. It should be noted that the drained chicken feet will stick together, so don't forget to fork the chicken feet with chopsticks, so as to prevent the chicken feet from being damaged, stir-fry them better after cooking, and have a more even taste.

Then, you need to prepare some condiments: once you catch small peppers (people who like spicy food can put more), cut them in half obliquely, peel and cut garlic into pieces, peel and slice ginger, and add appropriate amount of spices such as cinnamon, star anise and fennel.

The materials are ready, put them aside and start making chicken feet.

First set fire to the pan and heat it, then pour in peanut oil. When the oil temperature is high, stir-fry garlic and ginger in the pot, and then stir-fry chicken feet. After the chicken feet smell fragrant, you can add pepper, cinnamon, star anise and fennel together, add a little salt and stir fry for a few minutes. At this time, the chicken feet began to smell, but they were not ripe yet. If you keep frying them, they will stick to the pan. Therefore, you should add some water to cook them, which will be more delicious. When cooking, the amount of water will be even than that of chicken feet, so that the cooked chicken feet will be crisp (if you put too much water, the soup will not boil easily and the chicken feet will rot), and then add some soy sauce (soy sauce can enhance the taste and make the chicken feet worse).

Finally, turn off the fire and cook.

In this way, a plate of delicious spiced chicken feet was freshly baked.

Chicken Feet with Pickled Peppers

1: Choose chicken feet, preferably fresh or bagged chicken feet. Don't change color and don't choose anything with bumps on it.

2: Cut the chicken feet in half from the middle.

3: soup. Put onion, ginger, garlic, fragrant leaves, nutmeg and a little salt into a casserole, boil it in water for 20 minutes (the amount of water depends on how much chicken feet are soaked), and then cool it in an enamel or ceramic basin.

4: Put the chicken feet into the casserole (the water has not touched the chicken feet), add wine and cook with salt for 30 minutes.

5: Put the chicken feet into the cooked and cooled soup (just submerge the chicken feet), chop the pickled peppers and pour the juice into the chicken feet. If you are afraid of light, you can also put a little salt.

6: Leave the soaked chicken feet at room temperature for 2-3 days.

Precautions:

1: It is best to buy Qifeng brand (280ml) for pickled peppers, which can make two Jin.

2: It is better to cook this dish in winter, because it is more delicious at room temperature than in the refrigerator.

3: Don't put it in a plastic container, it's not delicious and you love it.

4: It is best to cook in a casserole, which is delicious.

Tiger skin chicken feet

[Ingredients] Chicken feet 500g.

[Seasoning] 20g of 0k sauce, 30g of light soy sauce, 20g of straw mushroom soy sauce 1g, 20g of onion ginger, 2g of sugar, monosodium glutamate 1g, a little citric acid, 0. 1g of pepper, 2g of yellow rice wine, 2g of fennel 1g of soup, and 65433 clear oil.

1. Cut off the tips of chicken feet, remove the bones from feet, wash them, blanch them in a cold water pot, take them out after boiling for 5 minutes, wash them and drain them.

2. Heat the oil, add chicken feet, fry until golden brown, remove when the skin wrinkles, and soak in cold water until the skin swells.

3. Put soup, oK sauce, light soy sauce, straw mushroom soy sauce, sugar, fennel, pepper, yellow wine, onion ginger and chicken feet into a bowl, steam until crisp, take it out and put it into the pot, add monosodium glutamate, drop a few drops of citric acid, collect the juice and put it into the pot for heating.

[Feature Comment] Crispy. OK Tiger Chicken Feet is a copy of Cantonese morning tea Tiger Chicken Feet, which is delicious and economical, and very popular.

[Tips] Chicken feet must be fried thoroughly and then softened, and then cooked with materials.

Braised chicken feet

Ingredients: fat chicken feet 10, cooking wine 1 tsp, bittern juice 1 tsp, clear soup 1 tsp, dried Chili powder 1 tsp, a little salt, 2 green peppers and 3 garlic cloves.

Pour chicken feet directly into boiling water and blanch for 3-5 minutes, and the amount of water should not exceed chicken feet. After that, pick up the chicken feet and discard the water. Take a soup pot, refill it with the same amount of boiling water as before, put the chicken feet in, and simmer for an hour to ensure that the chicken feet are cooked thoroughly. If it is too much trouble, you can also use a pressure cooker instead.

Wash the green pepper and cut it diagonally. Peel garlic and cut it into small pieces.

After the chicken feet are praised, cool them to the right temperature and cut each one into two sides.

When the oil in the pot is heated to 70%, put the green pepper and garlic into the pot and stir fry over high fire. When the fragrance overflows, add dried Chili powder, then pour chicken feet and stir fry quickly.

Pour in clear soup and cooking wine, and cook over high heat until it tastes good.

Clear soup will be taken out of the pot and collected with brine juice before it dries.

Remarks: 1. Dried Chili powder can be added or subtracted according to personal taste.

2. Pour chicken feet directly into boiling water and blanch for 3-5 minutes, instead of throwing them away after washing; In order to avoid human contact with raw poultry, according to the notice, boiling water for 3-5 minutes is enough to kill avian influenza virus and other bacteria.

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.

Crystal chicken feet.

1. Prepare chicken feet and wash them for use.

2.2. Put water in the pot, boil until the water boils, put down the chicken feet, and then boil until the water boils. As long as the chicken feet are cooked, you can cook the forest and pick it up for use.

3. Prepare a basin of frozen ice water, add appropriate amount of salt, soak chicken feet in ice water, then put the whole basin in the refrigerator for half an hour, then take it out and put it in ice water, and so on, and soak for about five minutes.

4, prepare sesame oil, vinegar, spicy powder, chicken powder, and other ingredients, evenly dry the soaked chicken feet, and then put them in the refrigerator for one hour to eat!