Exercise 1
Choose a big chicken claw, chop it from the middle after washing (the whole chicken claw can be used), put it in a boiling water pot and cook it for 10- 15 minutes, then take it out and let it cool.
2, garlic chopped, chopped mountain pepper, spare.
3. Put boiling water in a wide-mouth container, pour chopped garlic and mountain pepper, and cool.
4, take the old altar pickle water (similar to the boiling water), pour it into a boiling water container, and fully mix it with cold boiled water.
5. Add pepper and a small amount of pepper, whole mountain and sea pepper, mountain and sea pepper water, monosodium glutamate and chicken essence to pickle water.
6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes. (Generally, it can be stored for a longer time and tastes better. )
Exercise 2
1, a can of pickle water
2. A bottle of wild pepper
3. Cook the chicken feet and let them cool (don't forget to cut them off before cooking: P)
Mix the above three points together, put them in a special pickle jar and seal them for a week.
Exercise 3
Ingredients: chicken feet, salt, pickled peppers bought in the market.
Practice: After the chicken feet are washed, connect the pot with water and start cooking. After about 3 minutes, the pot boiled. At this time, add the right amount of salt to continue cooking. As long as the chicken feet are cooked to 90%, they will not taste good when they are old. When they are cooked to about 12 minutes, insert them with chopsticks to show that they are cooked.
Put the chicken feet in a dish and let them cool for five minutes. After five minutes, pour in the bought mountain pepper, cook these chicken feet, and pour in a small bottle of mountain pepper together with the juice. Let it cool for half an hour at last. It is best not to put it in the refrigerator, because it stinks easily.
Exercise 4
Wash chicken feet, remove nails and cut them in half. First, soak in boiling water. Change the water, add sliced onion and ginger, yellow wine, pepper, star anise and appropriate amount of salt into the water, add chicken feet, boil over low and medium heat, and stew for 15-20 minutes. 15 minutes for people who like crunchy, 20 minutes for people who like soft taste.
Prepare a refrigerator container with a lid, pour all the liquid in a bottle of pickled peppers, just a little, add some pickled peppers and more spicy ones, about 1/5. Add drinking water to half of the container, and add white vinegar, sugar, salt and cooking wine to taste. The taste should be full, sour and sweet according to personal preference, but it should be salty enough, otherwise it will be tasteless. Put some pepper, an star anise and some thick ginger slices to help remove the fishy smell and improve the taste.
After the chicken is taken out of the pot, it is thoroughly cooled in cold water and can be degreased with water for many times. Then put it into the appropriate pickled pepper water, so that it can be soaked by the juice. Cover it and put it in the refrigerator. After soaking for two days, take it out and pick out the chicken and pickled peppers!
Exercise 5
Ingredients: chicken feet, salt, pickled peppers bought in the market.
Practice: After the chicken feet are washed, connect the pot with water and start cooking. After about 3 minutes, the pot boiled. At this time, add the right amount of salt to continue cooking. As long as the chicken feet are cooked to 90%, they will not taste good when they are old. When they are cooked to about 12 minutes, insert them with chopsticks to show that they are cooked.
Put the chicken feet in a dish and let them cool for five minutes. After five minutes, pour in the bought mountain pepper, cook these chicken feet, and pour in a small bottle of mountain pepper together with the juice. Let it cool for half an hour at last. It is best not to put it in the refrigerator, because it stinks easily.
Braised pork slices in brown sauce
The key to making Sichuan-style pork is the word "fine". The simpler, the more careful. First, the choice of meat should be refined: fresh pork slaughtered that day should have two knives on its hind legs, four thin, six wide and three fingers. If it is too fat, it will be greasy. If it is too thin, it will be burnt. If it is too wide and too narrow, it will be difficult to form. Second, cook the meat should be seasoned: it is difficult for clear water and cook the meat to make meat fragrant. Therefore, after the water is boiled, you should first add ginger (cut with a knife), onion, garlic and pepper to hang soup, and then add washed pork. When it is ripe, it should be picked up for use, and it should not be cooked too soft. The third is to be skilled in cutting meat: many people wait for the meat to cool before cutting, which is fat and crisp, and it is difficult to cut it evenly when it is hot. A knowledgeable chef soaked the selected meat in cold water and then cut it while it was hot. Now that you have a refrigerator, you can put the freshly cooked meat in the quick-freezing room for two or three minutes, which makes it easier to cut; Fourth, the ingredients should be appropriate: the watercress must be authentic Pixian watercress, chopped with a knife, the sweet noodle sauce should be black and bright, sweet and pure, and the soy sauce should be thick and can be hung on the bottle wall; Fifth, there must be a suitable temperature when suffering: some people who are cooks at home are used to putting oil in a cold pot and cooking it directly. Generally speaking, this is a big taboo in cooking. The cold pot is too hot, the oil temperature is too high, the raw oil is cooked, and the oil fume is too heavy, which is poured into the dish and spoils the original flavor of the dish. Therefore, after the pot is hot, you should add cooked oil, and put a little oil in the cooked pork, preferably cooked vegetable oil, which blends with the lard in the meat and tastes more bitter. When the pan is hot, put in cooked oil. Vegetable oil mixed with lard in meat has a bitter taste. Nowadays people in the city seldom use vegetable oil. Besides, there is little vegetable oil on the market, so you have to use blended oil. Others are afraid that the oil is too heavy, so they simply put the cut pork into the pot and suffer. In this way, the oil is not heavy, but the meat is also dry and burnt, so it is difficult to drop slag at the entrance, and it is not as soft as the aroma of cooked dried pork. Actually, the oil is too heavy. Just pour out some and add ingredients.
When the oil in the hot pot is 40% warm, the meat can be cooked. Cut the meat and leave it for a while, and the pieces will stick together. If it is fried, it is easy to separate fat from thin. If the meat pieces melt and disperse by themselves, it is easy to cause greasy and uneven suffering of the lower coke. Therefore, cook the meat's soup should be kept at a certain temperature. Before putting the meat into the pot, sprinkle the meat into the soup with a colander, and then put it into the pot to stew. In this way, obesity will continue. Sichuanese are also called Sichuan style pork. There is no "stew" method in cooking technology. It combines four methods of frying, frying, frying and frying, so that the cooked dishes have the flavor characteristics obtained by the four methods.
In addition, mastering the temperature is also the key to cook the meat. Boil the meat with medium fire, then chop the chopped Pixian watercress and stir-fry it so that the unique color and taste of watercress can penetrate into the meat. A chef with suitable cooking temperature can cook the meat slices into the shape of a roll nest, commonly known as "light nest". When the sliced meat is nested, add a little sweet noodle sauce and soy sauce immediately, or add a few drops of cooking wine and a little chicken essence to increase the flavor and umami flavor. Then, immediately add the ingredients, change the fire, stir-fry until cooked, and then take the pot. Authentic Sichuan stew should use garlic seedlings as ingredients. In Sichuan, this kind of thin and long garlic seedling is on the market in summer and autumn. People know that this is a good time to eat Sichuan-style pork in a year. Some people use a kind of garlic seedling with thick, long and wide leaves as ingredients. Sichuanese people call it onion and garlic seedlings, which has a bad smell of onions, which really ruined the world-famous reputation of Sichuan-style pork.