Chicken feet, which are rich in collagen and low in fat, are delicious whether stewed, fried or marinated. Mentioning it reminds me of the braised chicken feet I ate at home, which is still the taste of my hometown town. Every time I go home to visit my parents, I will go to the town to buy about 1 kg of braised chicken feet. I like the red and bright color of its "tiger skin", which makes people have an appetite and the meat is tender and special.

"braised chicken feet", also known as "braised chicken feet", is a very popular food, which can be seen by ordinary people in the streets and lanes. As a very common cooking technique, "halogen" has always had a special position in the culinary world. Those ingredients that are not easy to taste can taste well after being marinated, and the food made is quite flavor. Take braised chicken feet for example, the meat quality of chicken feet is relatively tight, and the meat quality in the inner layer is not easy to taste and stew. Therefore, to make braised chicken feet to make the outside taste, you still have to master a set of methods and skills.

first of all, chicken feet need to be changed and pickled. The change of knife is not only to remove the fishy smell, but more importantly, to fully taste it. The pickling method is quite special, using the "wet pickling method", which is quick to taste and good in flavor.

Secondly, chicken feet need to be fried and chilled once, so as to make the skin bright and beautiful and form the effect of "tiger skin".

thirdly, when marinating, it needs to be colored again to make the skin color better, and the stewing time should be controlled well.

I introduced so much just to make a delicious "braised chicken feet". Let's enter the production time and share a braised tiger skin chicken feet for everyone. Welcome to learn and share!

-Tiger skin chicken feet-The skin is bright and beautiful, oily and shiny, and the chicken feet are crispy and soft, especially chewy, even the bones are crispy and sweet.

proper amount of chicken feet as main ingredient

Ingredients: honey, white vinegar, soy sauce, soy sauce, salt, oil, white wine, yellow wine and pepper; Illicium verum, Cinnamomum cassia, Zanthoxylum bungeanum, Zingiber officinale and Pepper

A packet of coarse salt with large particles as auxiliary materials and a piece of cotton gauze

-Start making-

(1) Preliminary treatment of chicken feet

Thaw the bought chicken feet into a basin, add clear water to drown the chicken feet, add 1 spoon of salt to melt and soak for 1 minutes.

Drain the defrosted chicken feet with a new knife, cut off the nails of chicken feet, make several deep cuts on the surface with a knife, and then wash them with clear water twice. Slice the ginger by the way.

- Tips:

Salt solution can not only thaw chicken feet quickly, but also preliminarily remove the fishy smell.

The incision is to remove the fishy smell and taste when pickling and marinating chicken feet later.

(2) Marinate chicken feet

Put chicken feet in a pot, add 2 bowls of cold boiled water, 1 tablespoon of salt, half a bowl of white wine, half a bowl of yellow wine and a few slices of ginger, mix well, cover the basin, marinate for 4 hours, so that chicken feet can fully remove fishy smell and absorb the flavor of the juice.

(3) Stir-fry spices

You can stir-fry spices during the pickling of chicken feet. Boil the water in the dry pot and pour in the coarse salt. Reduce the heat, stir-fry the coarse salt, first add the star anise, slowly stir-fry the cinnamon, then add the fragrant leaves and pepper, continue to stir-fry slowly, and turn off the heat immediately when the spice turns pale yellow. Separate the spices, let the temperature drop to not hot, and wrap them in cotton cloth to make a marinade bag.

(4) Fried chicken feet

Color the chicken feet with absorbent paper to absorb the water on the surface, and brush the chicken feet with a layer of white vinegar and then a layer of honey with a barbecue brush.

fry the chicken feet again, clean the pan to dry the water, add more oil, and immediately turn to low heat when the oil is boiling. Fry the chicken feet once until the skin is golden, and then remove and drain the oil.

Soak the fried chicken feet in cold water for about 3 minutes, and you will find that the skin of chicken feet is slightly swollen and foamed, and the effect of "tiger skin" is highlighted.

Tips:

The chicken feet smeared with vinegar can make the compact meat loose, and the marinated meat is easy to taste, crisp and soft; A layer of honey can increase the beautiful color of "tiger skin"

(5) Leave a small amount of oil in the pot for marinating tiger skin and chicken feet

, turn on a big fire, heat the oil, stir-fry ginger slices, add 2 bowls of boiling water, add spice bags, add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce and 2 slices of ginger, pour in chicken feet, and simmer for 15-2 minutes on a low fire after the fire is boiled. Finally, when the pot is cooked, add half a spoonful of salt, and then collect the juice over high fire. The tiger skin chicken feet are successfully made, and some pepper is sprinkled to increase the flavor.

- "Tips:

Adding soy sauce is mainly to color the chicken feet again, but not too much, otherwise the color of the chicken feet will not look good.

-"Answering questions" in content production-

(1) Why is this braised chicken feet marinated in wine?

most people pickle chicken feet by "dry pickling", which simply wipes chicken feet with cooking wine, salt and other ingredients in order to remove fishy smell. The pickling time is generally short, but the chicken feet made are generally tasteless. I used the "wet pickling method" to make this braised chicken feet. The skill is to soak the chicken feet with white wine and yellow wine, which is better than the "dry pickling method".

There is a lot of alcohol in wine, which can disinfect chicken feet, and take away the fishy smell with the help of the volatility of alcohol to eliminate the peculiar smell and fishy smell of chicken feet. Third, after a long period of soaking, the taste of wine can penetrate into the chicken, and the stewed chicken feet are more fragrant.

(2) Why should the spices be fried again? And it's coarse salt with large particles?

Many people use spices to make pot-stewed dishes, that is, they directly boil the spices in water to enhance the flavor of the dishes. This is not impossible, but the flavor is not so strong. Because spices are dry products, the fragrance contained in the meat can only penetrate after being soaked in water and swollen. This process is very slow, and it takes a long time to stew before the fragrance of spices can be fully stimulated.

First of all, stir-fry the spices once. When the spices are in direct contact with high temperature, they will be heated quickly. The flavor in the meat is a kind of aromatic oil, and the faster it is heated, the faster it penetrates, and it is wrapped on the surface of the spices, and it has good solubility when it meets hot water. The aroma comes and dissolves quickly, and the aroma of the marinated ingredients is strong.

Secondly, frying with coarse salt with large particles can isolate the high temperature of the hot pot, and the spices will be heated evenly when frying, which will not be burnt and burnt, and the color is better. Besides, frying with salt can also add salty taste to the spices and make the marinated ingredients more tasty, which is more reassuring than eating with salt directly.

(3) Why do you have to fry the braised chicken feet first?

In fact, the frying step is not necessary, but after frying, it can add beautiful color to the chicken feet. Secondly, white vinegar and honey can be wrapped; The third is to prepare for the "tiger skin" effect of chicken feet.

First of all, the chicken feet will swell and foam after being soaked for a long time. Frying once can make the chicken feet set simply, so that the meat will not be loose and shapeless during marinating, and the skin will turn golden yellow after frying, with good color and appetite.

Secondly, chicken feet are covered with a layer of vinegar and honey. If they are marinated directly, this layer of juice will be lost to the soup. Frying can well wrap the juice without loss, and increase the beautiful color and flavor of chicken feet.

thirdly, the temperature of fried chicken feet is relatively high, and after cold shock of cold water, the skin will be more shiny after thermal expansion and cold contraction, and the effect of "tiger skin" will be stronger, and the stewed chicken feet will be more beautiful.

-"technical tips" for making tiger skin chicken feet-

(1) Choose chicken feet with the same size as far as possible, and have the same maturity when frying and marinating, so the quality of chicken feet will be better.

(2) Whether the chicken feet are cured by dry pickling or wet pickling, it is better to cut the mouth with a knife to remove the fishy smell and taste. Marinate for as long as possible.

(3) The moisture on the surface of chicken feet must be sucked dry before frying, otherwise the frying pan will spill oil easily; When frying, the oil temperature should be higher, so that the chicken feet can be quickly shaped, so as not to absorb more oil, and it is safe to eat; Soak chicken feet for a long time after frying, so as to form a "tiger skin" effect.

(4) When marinating, it is necessary to control the time. If the time is too long, the chicken feet will not be shaped easily. Generally, it takes about 2 minutes to marinate, and the molding is the best. After turning off the fire, stay in the pot properly, let the remaining temperature continue to heat the chicken feet, and the temperature will slowly drop, so that the chicken feet will be soft and crisp and well formed.

a kind of food, a delicious food, you can make a good delicious food if you master the method and acquire the skills!