[Ingredients] Several big chicken feet

[Ingredients] Shanhai pepper and Zanthoxylum bungeanum

[Seasoning] Old altar pickle water, pepper, monosodium glutamate and chicken essence are appropriate.

【 Practice 】 Select 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. )

7. Loading. Tip: Garlic and mountain pepper can be poured into boiling water before the water cools to squeeze out their fragrance.

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Chicken Feet with Pickled Peppers

First, clean the chicken feet, cut off the nails, then cut the chicken feet into pieces, put water in the pot, put star anise, ginger slices, chicken feet and salt in the pot, boil the water for 5 minutes to 10 minute, then turn off the fire, poke with chopsticks, and the chicken skin can be punctured and taken out. Then, cool water is used, and the oil boiled from the chicken feet is washed clean, and then water is added. Put two star anises, a few peppers, half a sliced onion and half a sliced lemon, add a little ginger slices, garlic slices, pepper and pepper to soak in water, and pour into a bowl. It's best to approach half a bowl. Add more white vinegar, and then add cold water. Add it to the chicken feet, then stir with chopsticks, try the salinity, and then add salt. Salty is better than light.

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Chicken Feet with Pickled Peppers

Wash chicken feet, chop off nails, stew chicken feet with slow fire and cool them with cold water.

Put pickled pepper, salt, monosodium glutamate, sugar, vinegar, onion ginger and pepper into boiling water. Add chicken feet and cook. Cool and refrigerate for 2 hours before eating.

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Salted chicken feet

[Ingredients] 8 chicken feet, Lee Kum Kee braised pork juice, salt and sesame oil [Practice] Wash chicken feet and cut nails.

2. put half a pot of water in a small pot and burn it into chicken feet.

3. Skim off the blood at the end (the soup is used to it, but there is not much blood at the end)

4. Add 1/5- 1/4 bottles of braised pork juice, a few drops of sesame oil and a little salt (according to the amount of braised pork juice).

5. Turn to low heat after boiling and turn off the fire for about 20 minutes. Don't lift the lid, let it cool slowly.

Suggestion: 1, don't cook for too long, but keep it stuffy for a long time. It is best to cook it the night before, cook it again the next morning, and reheat it when eating. Chicken feet are not well cooked, but they are rotten. 2, you can put some peanuts, dried tofu, eggs equivalent to cooking, but you need to distinguish between different heats and put them into the pot one by one to avoid boiling. 3. The used gravy can be stored in the refrigerator and heated from time to time.

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Braised chicken feet

Chicken is the most common meat in everyone's life. When it comes to eating chicken, children will choose to eat chicken legs and chicken wings because there is more meat. Chicken feet are not much meat, but they are also very popular. Today, Bian Xiao brings you special delicious braised chicken feet.

Grandpa has been cooking braised chicken feet for 50 years, and he has learned that he never has to go out to buy them again. His family likes them very much. Nutritionist Da Qiao said that chicken feet have high nutritional value and are rich in calcium and collagen. Eating more can not only soften blood vessels, but also have the effect of beauty. Stewed chicken feet are soft and delicious, especially delicious. Like a friend, try it quickly!

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Braised chicken feet

【 Ingredients 】 600g chicken feet, cook the meat material 1 serving, proper amount of refined salt, 20ml yellow wine.

Wash chicken feet

2. Cut off the nails, it will smell fishy, so be sure to cut them off.

3. Put cold water in the pot and blanch it. Blanch the water, take it out after bleeding. Wash the floating foam on the surface with clean water.

4. Prepare a cook the meat seasoning: 2 star anise, 5 cloves, about 30 peppers, 2 segments of Guiping, appropriate amount of dried tangerine peel, 2 fragrant sands, 2 nutmegs, appropriate amount of galangal, 3 fragrant leaves and 1 ginger.

5. Add water to cook the meat and add chicken feet. Bring the fire to a boil, and turn to low heat for 20 minutes. Add salt and cook for 5- 10 minutes.

[Cooking Tips] When buying chicken feet, try to choose chicken feet with uniform color. Don't buy crimson or black muddy chicken feet. Such chicken feet may be spoiled or sick.

2. Choose chicken feet with no ice on the surface. Such chicken feet have less water and are relatively fresh. Also pay attention to whether to buy hairy chicken feet or clean chicken feet. Although wool chicken feet are cheap, they need to be peeled by themselves, which is more troublesome to handle.

3. Pay attention to the epidermis of chicken feet to see whether the color is white and shiny, and whether there is any residual yellow hard skin; Chicken feet are firm and elastic, and the surface is slightly dry or wet, which does not stick to hands. If the chicken feet are dull in color and sticky on the surface, it means that the chicken feet have been stored for too long.

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