A, marinated chicken claws
Raw materials:
500 grams of chicken claws, 1 tablespoon of dark soy sauce, rock sugar 1 small, 1 tablespoon of yellow wine, 1 tablespoon of oyster sauce, half a tablespoon of sesame oil, 2 tablespoons of sugar, 1 tablespoon of balsamic vinegar, 1 small section of ginger, 4 star anise, 4 dried chili peppers, 3 slices of cinnamon, 4 leaves, 4 cloves of garlic
1. Cut off the nails of the chicken claws and clean them.
2. Blanch with hot water.
3. Remove and set aside.
4. Slice garlic and ginger.
5. Prepare spices.
6. Heat oil in a pan.
7. Add ginger slices and garlic cloves and stir fry for a few seconds.
8. Pour in two small spoons of sugar and stir-fry to get a caramel color.
9. Pour in the chicken feet and stir fry color.
10. Pour in soy sauce, yellow wine, oyster sauce and balsamic vinegar, sesame oil, rock sugar.
11. Toss well and add star anise, cinnamon, sesame leaves, dried chili.
12. Then add water full of over chicken claws.
13. Large fire boil turn small fire cover and cook for more than 1 hour, always look to avoid burning dry.
14. Juice.
15. Remove. Delicious hot or cold.
Two, pickled pepper chicken claws
Pickled pepper is really a god thing, almost able to match with all chicken, duck, fish, meat and other meat, and tirelessly its own sour and spicy source of seepage into the main dish, giving it a new flavor. The main thing is that it also makes these non-vegetarian dishes less greasy and more enjoyable to eat.
Raw materials:
600 grams of chicken claws, 100 grams of pickled peppers, 200 grams of pickled peppers in water, 2 red peppers, 10 grams of peppercorns, 3 grams of cooking wine, salt to the right amount
1. First, prepare to make the ingredients.
2. Clean the chicken claws and cut off the tip of each claw.
3. Boil peppercorns and water in a pot, the peppercorns can remove the odor of chicken claws.
4. When the water boils, put the chicken claws, boil and add some wine, then cook for a few minutes.
5. Cook to chopsticks can be inserted into it, do not cook the thin rotten, will affect the Q taste.
6. Fish out the chicken claws with cool water to wash away the grease on the chicken claws, chop the chicken claws into two halves, and then put into a large bowl, pour the homemade pickled peppers.
7. Pour in the pickled pepper water, not over the chicken claws.
8. Put a little salt to adjust the salinity, because the pickled pepper inside itself is very salty, so the salt can be less.
9. Add some white vinegar to increase the Q taste of chicken claws.
10. Sprinkle some chopped red pepper on top to decorate, wrap the bowl with plastic wrap and put it in the freezer.
11. Marinate overnight to eat, if you want to taste better can be put into the refrigerator freezer for two or three days, the taste is better.
12. Delicious to eat!
Tips:
1, pickled pepper simple homemade: millet pepper washed, dried, make sure there is no water, ginger, pepper, salt stir-fried over low heat, the right amount of water to boil, turn off the fire to cool, stirred into the white wine, millet chili peppers slightly boiled for 1-2 minutes, cooled and loaded into a clean bottle of waterless, sealed inverted and cooled in a cool place to save for 30 days that is into the pickled pepper.
2, marinate chicken claws, pickled pepper water should be no more than the surface of the chicken claws.