In our lives, many friends prefer to eat chicken feet. There are many ways to make them, and the taste is different. Today, the editor will introduce to you the specific method of making Hakka Salt Bureau Chicken Feet. Come and take a look!

Salt-baked chicken feet is a famous Han dish that is full of color, flavor and flavor, and belongs to Cantonese cuisine. It originated from Meizhou City, Guangdong Province. Since the Central Plains and the mountainous areas of eastern Guangdong are both inland, the non-staple foods used in Meizhou Hakka cuisine are domesticated poultry and mountain game. There are less seafood and there are "no chickens". "It's not clear, it's not fresh without meat, it's not fragrant without duck, it's not rich without elbow", over time, Hakka cuisine has slowly become a brand of its own, and Hakka salt-baked chicken feet is a Hakka snack derived from Hakka salt-baked chicken.

Dish features

12 chicken feet, ginger slices, peppercorns, green onions Seasoning: 30-35g salt-baked chicken powder, cooking wine, pure sesame oil

Method

1. Soaking: Add chopped green onions, ginger slices and cooking wine to the pepper water, rinse the purchased chicken feet, cut off the nails, soak them for 2-3 hours and set aside; Wash the soaked chicken feet again, especially the yellow cocoon on the center of the claws. (The cocoon skin of the soaked chicken feet can be gently torn off)

2. Boiling water: Put water in a pot, add ginger slices, green onion segments and cooking wine and bring to a boil, then add the soaked chicken feet Put it in a boiling water pot and blanch it to remove the fishy smell;

3. Brewing: Take out the blanched chicken feet, rinse them with running water, drain them and set aside;

4. Marinate: Mix the salt-baked chicken powder with pure sesame oil into a paste, pour it into the chicken feet, mix well and set aside;

5. Put the chicken feet into a fresh-keeping bag and rub and massage. Seal with a sealing clip, refrigerate and marinate overnight;

6. Cover the steamer with tin foil and set aside;

7. Boil the steamer with water and marinate Put the chicken feet into the steamer, cover and steam over high heat. (About 15 minutes) 8. Take out the steamer, take out the chicken feet together with the tin foil on the bottom and move them to the baking pan. Place them in a preheated oven at 200℃ and bake until the skin is dry and charred and then take it out (about 5 -8 minutes), the prepared salt-baked chicken feet are suitable for eating hot or cold.

Through the above introduction, you now have a clear understanding of the specific preparation method of Hakka Salt Bureau Chicken Feet! This method of making is very simple, but the taste is very delicious. If you are interested in it in your life, please try it as soon as possible!