Materials:
Chicken feet and star anise, fragrant leaf cooking wine, vinegar, sugar, soy sauce ginger, garlic, millet pepper, green pepper and chopped lemon.
Exercise:
1. chicken feet minus nails, add ginger, star anise, fragrant leaves and cooking wine, cook for 10 minute, take out and put in ice water for 20 minutes.
2. Boned chicken feet. It's still easy to take off when cooking.
3. Add garlic, millet pepper, green pepper, sugar (a little more), chopped pepper, vinegar, more soy sauce, lemon juice and two slices of lemon to the boneless chicken feet. Stir well.
Method 2 of boneless hot and sour chicken feet
Materials:
500g chicken feet, appropriate amount of millet, appropriate amount of ginger and garlic, appropriate amount of coriander, appropriate amount of shallot, appropriate amount of cooking wine and appropriate amount of soy sauce.
Exercise:
1. Wash the chicken feet with ginger and cook them in a pot. Debonding experience: (Big Head) Suggestion: Boil the chicken feet at about 90℃ for 15 minutes, which is not only beneficial to the subsequent deboning operation, but also can ensure the shape integrity after deboning. When the chicken feet are cooked to full maturity, complete shape, greasy surface and soft tissue, it is the easiest time to debone.
2. Boning. The cooked chicken feet are cooled immediately, which will make the chicken feet brittle, which is also the key to deboning. When cooling, pay attention to soaking in flowing water, so that the chicken feet will suddenly become cold and the texture will change from soft to hard. After cooling, they can be deboned. The concrete method of bone removal is to control the moisture of chicken feet, pick up a chicken foot with your left hand, make the palm of the chicken foot face down, draw a line along the bones on the back of the three toes of the chicken foot with your right fingernail (or take a knife with the tip of your right hand), then pinch off the toe tip of the chicken foot with your hand (or chop it off first in advance), then pinch the front end of the toe bone of the chicken foot with your thumb and forefinger, push it from the toe tip to the palm, and then push it to the end. Take out all the chicken claw bones according to this method. The big bone at the back end of the chicken claw is pushed to the palm from the top. When it is pushed to the bottom, the bone can be taken out.
3. Accessories: Xiaomi Spicy, Ginger Garlic, Coriander and Onion are chopped, and cooking wine and light soy sauce are added for later use.
4. Find a big container, put the cooled boneless chicken feet, add ingredients and mix well. Then put it in a sealed container and put it in a refrigerator for 5-6 hours, turning it over two or three times in the middle.
Method 3 of boneless pickled chicken feet
Materials:
A catty of chicken feet, wild pepper, ginger, garlic, pepper, white vinegar, rice wine, salt, chicken essence, sugar and pepper.
Exercise:
1. Wash the chicken feet, remove the nails of the chicken feet, cut two petals, put water in the pot to boil, pour in the chicken feet, add salt, ginger, rice wine, vinegar and pepper to remove the fishy smell, boil the water for 7 minutes, and then take out the pot (don't cook out of date, it won't taste good for a long time);
2. Wash the chicken feet with cold boiled water after taking them out of the pot, and then drain them for later use. The function of rinsing with cold boiled water is to make the taste of chicken feet more refreshing;
3. First of all, pour a small amount of cold boiled water into the basin, add pepper, wild pepper (pickled pepper water should also be put in, I only put half a bottle, which is already quite spicy), ginger slices, garlic, salt (a little more), chicken essence (a small amount), white vinegar (the same as the cold boiled water in front) and white sugar (preferably rock sugar, which plays a refreshing role).