2: Cut the chicken feet in half from the middle.
3: Boil the soup. Put onion, ginger, garlic, geranium, nutmeg and a little salt into a casserole and cook it in water for 20 minutes (the amount of water depends on how many chicken feet are soaked), then cool it in an enamel or ceramic basin.
4: Put the chicken feet into the casserole (the water has not passed the chicken feet), add wine and salt and cook for 30 minutes.
5: Put the chicken feet into the cooked and cooled soup (without 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: Soaked chicken feet are left at room temperature for 2-3 days.
Precautions:
1: It's best to buy Qifeng brand (280ml) for pickled peppers, which can pay two Jin.
This dish is best cooked in winter, because it is more delicious at room temperature than in the refrigerator.
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.
Spicy chicken feet
1) Wash the chicken feet, cut off the "nails", boil them in a cold water pot, 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 and more sugar, and add water to the chicken feet. When the fire is boiling, simmer slowly, and when the pot is out, collect the juice from the fire and put it on the plate. Note: 1) Many practices require fried chicken feet to be cooked first, but I am afraid of frying things. Especially a year ago, I fried chicken feet once and burned my arm with spilled oil. Now I can still see some hot marks. Coupled with the fact that frying is not good for health, this step is skipped. 2) The hot sauce I used was chopped Pixian bean paste, which was salty, so I didn't add salt.
The practice of sauce chicken feet
Materials:
A few chicken feet, 1-2 spoonfuls of lobster sauce, 2 pieces of red pepper (chopped), appropriate amount of garlic, 1 spoonful of maltose, white vinegar, oyster sauce and soy sauce, and appropriate amount of soy sauce. The other is sugar, monosodium glutamate and salt.
Then do:
1 Boil the chicken feet in the water of white vinegar and maltose for a while, and then pick them up.
Fry in hot oil until the chicken feet are completely soaked and the chicken skin and bones are completely peeled off.
Stir-fry garlic, red pepper and lobster sauce, and adjust seasonings, such as soy sauce and gas-guzzling monosodium glutamate. , and then steam with air claws for about 30 minutes.
Spiced chicken feet
First, chicken feet 15-20 (the weight of two people), remove the toes and cut them in half.
Put water in the pot, boil it, blanch the chicken feet in the water, and drain the water from the pot after 3-5 minutes. It should be noted that the drained chicken feet will stick together, so don't forget to spread the chicken feet with chopsticks to prevent the chicken feet from being damaged, and stir fry them better after cooking to make the taste more uniform.
Then, you need to prepare some condiments: once you catch the pepper (people who like spicy food can put more), cut it in half diagonally, peel and cut garlic into pieces, peel and slice a piece of ginger, and appropriate amount of spices such as cinnamon, star anise and fennel.
When 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 is warm, stir-fry garlic and ginger in a pot, then add chicken feet and stir-fry. 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 fragrant, 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 make them more delicious. When cooking, the amount of water should be even than the 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 increase the flavor and make the chicken feet worse).
Finally, turn off the fire and cook.
In this way, a plate of spicy chicken feet was freshly baked. Have a taste, um ... delicious, spicy and refreshing!
Tiger skin chicken feet
[Ingredients] 500 grams of chicken feet.
[Seasoning] 20 grams of 0k sauce, 30 grams of soy sauce, straw mushroom soy sauce 1 g, 20 grams of onion ginger, 2 grams of sugar, monosodium glutamate 1 g, a little citric acid, 0. 1 g of pepper, 2 grams of yellow wine, fennel 1 g, and 500 grams of stock.
1. Cut off the tips of chicken feet, remove the bones from feet, wash them, boil them in cold water, take them out for 5 minutes, then 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 expands.
3. Put the broth, oK sauce, soy sauce, straw mushroom soy sauce, sugar, fennel, pepper, yellow wine, onion ginger and chicken feet in the pot, steam them in a bowl until they are crisp, take them out and put them in the pot, add monosodium glutamate, drop a few drops of citric acid, collect the juice and put them in the pot for heating.
[Feature Comment] Crispy and delicious. OK Tiger Chicken Feet is a replica of Cantonese morning tea Tiger Chicken Feet, which is delicious and saves money, and is very popular.
[Tips] Chicken feet must be fried thoroughly and then softened and expanded, and then cooked with materials.
Braised chicken feet
Ingredients: 10 fat chicken feet, 1 teaspoon cooking wine, 1 teaspoon salt gravy, 1 teaspoon clear soup, 1 teaspoon dried Chili powder, a little salt, 2 green peppers and 3 cloves garlic.
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 troublesome, 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 a suitable temperature, and then cut each chicken foot into two sides.
When the oil in the pot is heated to 70%, put the green pepper and garlic in 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 before drying and collected with brine juice.
Remarks: 1. Dried Chili powder can be increased or decreased according to personal taste.
2. Directly pour chicken feet into boiling water and blanch for 3-5 minutes, instead of pouring them 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, cut in half after washing (if you have time, you can cut your nails like a restaurant, which looks better:). Boil water in the pot, blanch the chicken feet to remove blood foam, pick them up and wash them again. Change a pot of water, add ginger slices, a few prickly ash and a little cooking wine, then burn the chicken feet until crisp, then drain and cool.
In a glassware with a sealed cover, pour half of the bittern (available in supermarkets), add a small amount of wild mountain pepper (cyan) and small red pepper to the bittern, and soak the cooled and drained chicken feet in the bittern for three hours.
Key points: drain the water and cool the chicken feet before putting them into the bittern, otherwise it will easily make the bittern greasy and coagulate.
The practice of crystal chicken feet.
1. Prepare chicken feet and wash them for later use.
2. Put water in the pot, boil until the water boils, put down the chicken feet, and then boil until the water boils. Just cook the chicken feet, and then cook them for use.
3. Prepare a basin of ice water that is sufficiently frozen, add a proper amount of salt, soak the chicken feet in the ice water, then put the whole basin in the refrigerator for half an hour, then take it out for ice water, and so on, 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!