Exercise:
1, chicken claw scissors cut off toes and divide them into small pieces. It's convenient to cut a small piece. Cut a chicken claw into three sections, and eat them one by one just right.
2. Cut the chicken feet and put them in a pot with cold water. Add 3 slices of ginger, 2 pieces of star anise, 2 slices of fragrant leaves and cooking wine 10g, and cook for10min until the chicken feet are cooked. During the whole stewing process, you can skim off the steamed foam on the surface with a spoon.
3. After the chicken feet are cooked, pick them up and put them in cold boiled water or iced boiled water for refrigeration. This step is very important, depending on whether the chicken feet are made of q bombs.
4. After cooling, scoop up and drain. This is the case at present. Does it look like a Q-bomb? Then add minced garlic, Chili rings, soy sauce, aged vinegar, salt, sugar, garlic Chili sauce and sesame oil, and mix well.
5. Mix as much as possible for a while, so that the chicken feet can absorb the flavor of all seasonings. Then cover the fresh-keeping bag tightly, put it in the refrigerator for more than 6 hours, take it out and roll it a few times to ensure that the chicken feet taste more uniform.
6. You can take it out when it is refrigerated. There are also some ripe peanuts in Lai Xiang section. Stir well and you can eat.
Information required for fried chicken with double peppers: chicken wings 1 kg, Hangzhou pepper 10 slices, rattan pepper 1 handful, proper amount of cooking oil, 5g of edible salt, soy sauce 1 tablespoon, onion 1 segment, 3 slices of ginger, 3 cloves of garlic, and cooking wine.
Exercise:
1. Cut the chicken wings into small pieces that are not particularly big, wash them with cold water, put them in a pot, boil them thoroughly, then take them out, wash them with clear water and control them to dry.
2. Pour a little more oil in the pot than usual, stir-fry ginger slices and add chicken legs.
3. Stir-fry the chicken pieces with black pepper in oil quickly, and then add cooking wine.
4. Put some vegetable oil into the chicken breast, and then add onion, garlic, onion and rattan pepper.
5. Add soy sauce and oil-consuming seasoning in turn, and finally add appropriate amount of salt according to soy sauce and extremely fresh salinity.
6. Add the pepper segments and stir-fry until slightly broken.
Scallop raw materials: 24 pieces of Dayaozhu, radish1000g. Appropriate amount of salt and chicken essence.
Exercise:
1. Wash Yaozhu, put it in a bowl, add a little cold water, steam it in a steamer 15 minutes, and drain the juice of Yaozhu (whole) for later use;
2. Set 24 jade fingers with a special tool, with a diameter of 1.5cm, a nominal diameter of 1cm and a thickness of1.5cm;
3. Put a pearl of Yaozhu in the middle of each finger, put it in a buckle bowl, pour shellfish juice, steam it in a steamer, and transfer the juice to a soup plate;
4. Put the pot on the fire, boil the drained juice, season it with salt and chicken essence, and then pour it on your fingers.