Chicken feet with pickled peppers

Ingredients

Chicken feet, ginger, garlic, white vinegar, sugar, pickled peppers

Method

1. Wash the chicken feet, cut off the nails, slice the ginger and smash the garlic.

2. Heat hot water in a pot, add ginger slices, wine and chicken feet, and cook for 10 minutes.

3. Take out the chicken feet and soak them in cold water for about 15 minutes.

4. Pour the white vinegar into a large bowl, add garlic, sugar, salt and pickled pepper, stir until the sugar melts.

5. Pour in chicken feet and marinate overnight. It’s super crispy!

Steamed chicken feet with black bean sauce

Ingredients

Chicken feet, salt, pepper, onion, red pepper, minced garlic, black bean, cornstarch, cooking wine, sesame oil , light soy sauce, dark soy sauce, oyster sauce, tofu

Method

1. Blanch the chicken feet in a pot for 3 minutes, drain and set aside.

2. When the oil is hot, add chicken feet, fry until slightly yellow, then soak in cold water for 10 minutes.

3. Take out the chicken feet and add salt, pepper, green onion, red pepper, minced garlic, tempeh, cornstarch, cooking wine, sesame oil, light soy sauce, dark soy sauce and oyster sauce and mix thoroughly.

4. Put the tofu in a bowl, place the chicken feet, pour the remaining sauce on the chicken feet, put it into the pot and steam over high heat for 25 minutes.

Peanut stewed chicken feet

Ingredients

10 chicken feet, 100g peanuts, appropriate amount of green onions, 2 garlic cloves, 20g soybean paste, 20ml soy sauce, old Take 10ml of smoke, 3g of sugar, 20ml of cooking wine, salt, chicken essence, water starch, ginger

Method

1. Soak the chicken feet in clean water and wash them.

2. Soak peanuts in water and set aside.

3. Blanch the chicken feet in cold water for 2 minutes, then chop off the toes and cut them in half.

4. Add water to the pot, add peanuts and cook for 10 minutes. Drain the water and put it in a casserole for later use.

5. Pour oil into the wok and sauté the onion, ginger and garlic until fragrant. Add the soybean paste and stir-fry until fragrant.

6. Then pour in the chicken feet and stir-fry, add cooking wine, light soy sauce, dark soy sauce, sugar and appropriate amount of water.

7. After the fire burns for a while, skim off the foam and turn off the fire.

8. Then pour into the casserole and bring to a boil over high heat, cover and simmer over low heat for 35 minutes.

9. Then add salt to taste, then pour in water and starch, mix well, add a little chicken essence and turn off the heat.