Wow, you like chicken feet, too ! Yes, I like it too, especially the spicy chicken feet in oyster sauce 1. Wash chicken feet and remove toes. Boil in boiling water for 2-3 minutes, take out, drain and cool. 2。 Heat the oil pan to 400F, fry the chicken feet in soy sauce until golden brown, and take them out. 3。 Soak in cold water for more than 4 hours (until the skin softens and bubbles, just like the chicken feet of Guangdong morning tea). Soaking time may be related to the degree of frying. 4。 Next, it depends on your own preferences. Those who like Guangdong morning tea are steamed with salt, soy sauce, sesame oil, wine, sugar and onion. If you like black bean pepper, stir-fry black bean sauce, green/red pepper, onion and oil pan, add chicken feet, add salt, soy sauce and water to dry the juice. This time I cooked chicken feet in oyster sauce, boiled with salt, soy sauce, oyster sauce, wine, sugar, onion and water. —————————————————————————————————————————— Spicy chicken feet 1) Wash. 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. Ahem, this is delicious ————————————————————————— How to make chicken feet sauce? Ingredients: chicken feet, 65438+ 0-2 spoons of lobster sauce, red pepper (chopped). The other is sugar, monosodium glutamate and salt. Then do: 1 put the chicken feet in the water of white vinegar and maltose, cook for a while, and then pick them up. 2. Fry the chicken feet until the chicken feet are completely soaked and all the skin and bones are stripped off. 3. Stir-fry garlic, red pepper and lobster sauce, adjust the seasoning, that is, light soy sauce and oil-consuming monosodium glutamate, and then steam with air claws for about 30 minutes. ——————————————————————————————————————————————————————————. Remove the tip of the claw and cut it 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 here that the drained chicken feet will stick together, and don't forget to spread them with chopsticks, so as to prevent the chicken feet from being damaged, stir-fry them better after cooking and taste better. Cut the stem in half obliquely, peel and cut garlic, peel and cut ginger, and add some 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. ————————————————————————————————— Chicken feet with pickled peppers 1: Choose fresh or bagged chicken feet, don't change color, and don't choose chicken feet with protrusions on them. 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. Note: 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. ————————————————————————————————————————— Braised chicken feet Material: 10 fat chicken feet, a spoonful of cooking wine, a spoonful of brine juice and a small broth.