ingredients

main ingredients: 1-12 chicken feet, 12 millet peppers, 15g, 15g, 15g of Vitex negundo, 15g of carp brand authentic original fragrant rapeseed oil, 1.5 liters of pepper, 15g, 15g

auxiliary ingredients: 6g of scallion, 6g of cinnamon, 3 small pieces of octagonal, 3 fragrant leaves, 6 slices of pepper, 1g of fennel, 3g of tsaoko, 2 raw seeds. Measure 2 slices of lemon and 2 slices of millet pepper rings, minced garlic and scallion

The method of hot and sour boneless chicken feet

1.

Heat the wok without water and oil, pour the three kinds of peppers into the wok and stir fry with low fire for about 2 minutes. The water in the peppers evaporates and the peppers become harder and more brittle. (Be sure to use a small fire and stir fry constantly with a spatula, otherwise it will turn black easily. Don't use large areas of blackened peppers. You can fry them in several pots. )

2.

Stir-fried Chili peppers are poured into a cast iron masher and mashed into coarse particles, not too fine, and Chili oil is more fragrant and not easy to paste when it is drenched with oil. (If there is a wall-breaking machine at home, the grinder will use the machine directly, which has the same effect and is more convenient. Remember to open the lid to observe the state in the middle, and don't break it too much. )

3.

Pour the pounded Chili powder into the bowl.

4.

Pour 1.5 liters of authentic original fragrant rapeseed oil of Carp brand into the pot, and heat it until the oil smokes. (This oil is selected because it carefully selects high-quality raw materials from ecological producing areas, inherits the essence of Sichuan small pressing technology, moderately processes and retains more nutrition and original fragrance. When it is used to make red oil chili pepper, it can stimulate the fragrance of pepper, and the made oil chili pepper is fragrant and bright in color. )

5.

Turn to medium heat, pour in scallion, star anise, fragrant leaves, cinnamon, pepper, fennel and tsaoko, and fry until fragrant.

6.

fry for about 2 to 3 minutes, fry the scallion until golden brown, turn off the heat, and then remove it with a strainer and discard it.

7.

spoon a spoonful of hot oil into Chili powder, stir with chopsticks, continue to pour hot oil, and then stir until it is evenly mixed.

8.

Sprinkle a proper amount of Ganoderma lucidum and mix well. Chili pepper, the red oil, is ready, put it in a clean sterilized glass bottle and keep it for half a year. (chili pepper, the prepared red oil, if you don't use it in a hurry, let it stand for one night, the red oil will be brighter and the color will look better. )

9.

Add 2 slices of lemon, appropriate amount of millet pepper rings, appropriate amount of minced garlic, appropriate amount of onion, 3 tablespoons of soy sauce, 1 tsp of sesame oil and 2 tsp of vinegar to the bowl.

1.

Add 1 tablespoon of boiled red oil chili pepper.

11.

Stir the sauce evenly and set aside.

12.

chicken feet are soaked in water for about 2 minutes to remove blood from chicken feet. Wash, boil in boiling water for about 1 minutes, and take out.

13.

The cooked chicken feet are soaked in ice water for another 2 minutes. After soaking in ice water, the oil on the surface of chicken feet can be removed, making the skin of chicken feet more crisp. )

14.

Take out the chicken feet, dry the surface moisture with kitchen paper, cover with plastic wrap and freeze in the refrigerator for 4 minutes, so as to remove the bones. Freezing makes skin and meat more tough, it is more convenient to remove bones, and the meat will not come loose and it is easier to set. )

15.

Use a knife to separate the main bone from the flesh, even if there are tendons at the toes, cut them off. Then twist and easily pull out the thickest bone.

16.

Use scissors to cut the claw back in the direction of each toe (to cut the bone, not too shallow). Next, deal with the toe bone. Cut it with kitchen scissors against the toe bone.

17.

Let the flesh and blood be separated and taken out.

18.

It takes some patience to bone every chicken claw.

19.

Pour the prepared sauce into boneless chicken feet.

2.

Mix well to fully coat the sauce, and finally put it in the refrigerator for 2 hours. Hot and sour boneless chicken feet complete