how to marinate chicken feet?
cut off the nails of chicken feet and wash them for later use.
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Put ginger slices and a little salt into the cold water pot and add cooking wine to blanch for about 6 minutes.
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the second cleaning with supercooled water.
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Ingredients: garlic with skin, ginger and pepper.
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Pour a little oil into the pot and stir-fry ginger and garlic until fragrant.
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the oily surface of chicken feet and peppers (peppers are covered) is slightly wrinkled. Here's the key point: chicken feet must be wiped dry with kitchen paper towels, and stir-fry in the pot with low heat (to prevent oil splashing). Once an oil spill accident is inevitable (the kitchen is like a battlefield), please bravely pick up the pot cover as a shield in time to protect yourself.
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the smell of sauce fried with oyster sauce, soy sauce and braised sauce. You can see the "shadow" of pepper in the upper left corner.
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to remove the fishy smell from the cooking wine.
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add a proper amount of clear water to make a rock sugar. Bring the fire to a boil and simmer for about 35-4 minutes.
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After slowly collecting the juice, add a touch of sour and refreshing in the soul of "rice vinegar", which is absolutely delicious.
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Eating a pot of paws while watching TV will be wiped out immediately! ! Invincible to my stomach! Garlic with skin is also the soul. It's soft, waxy and smooth when you're full of the essence sauce, and it's memorable when you suck it gently!
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Too many friends have left messages asking me about braised sauce. Why don't you take a picture for your reference? Generally, it is sold in major supermarkets. If there is no braised juice at home, you can use soy sauce instead.
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Too many chefs ask about the size of spoons, so they borrow ordinary spoons from their own recipes. Please ignore that the picture background doesn't match the chicken feet, hahaha? ... for your reference!
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There are also messages from the kitchen friends asking about my pot, "Zhen Sanhuan" cast iron double-ear pot with a thick bottom and a thin edge of 34cm. Easy-to-use earthen old pot, purely for personal practical sharing, no advertising! Ha ha ha? ...
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It has always been called rice vinegar, because it is naturally fermented by rice and wheat. Today, I took a photo at the request of my kitchen friend, only to find that it is called "Tongkang balsamic vinegar". Awkward? ! This is our local brand in Taizhou, which is used by Taizhou people.
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Tips
1. Rice vinegar is the finishing touch! It will enhance the taste of chicken feet for several layers!
2. put the salt only when it is blanched. don't put salt in the gravy, it will be salty after it is collected!
3. Regarding the time, the pot-stewed taste is according to personal taste. For example, I like chicken feet crisp and chewy, so I need less water (about 4 minutes), and I like soft and rotten chicken feet deboned, so I need more water (about 6 minutes or more). Let's take control!