When making braised chicken feet at home, remember not to marinate them directly. It takes only two simple steps to make the chicken claw bone fragrant and tasteless!

Braised chicken feet

Materials:

chicken claw

Braised buns, garlic, ginger and pepper.

Soy sauce, paste, rice wine, brown sugar, salt, spiced powder (I used spiced white pepper)

Exercise:

Soak chicken feet in cold water to wash away some dirty things on the surface.

Cut off the chicken feet in front of you so that you won't stab your mouth when chewing.

Put the chicken feet in the pot, pour in cold water and bring to a boil.

Boiling water will give off a lot of impurities, so pour out this basin of water and refill it with cold water.

Put pepper, ginger slices and garlic into a pot, pour in soy sauce, paste, rice wine, halogen bag, salt, white pepper and brown sugar and stir well. The amount of seasoning should be enough, the ratio of water to soy sauce is about 1: 4, and brown sugar. Even if you don't like sweetness, put a little brown sugar to increase flavor and taste. )

After the water boils, turn to low heat, cover the pot, stew for two hours, then boil for another half an hour to collect the juice.

Turn off the fire, pick up the halogen bag and throw away the ginger slices.

It is soft and tender when it is hot, and it smells like gravy. The small bowl with white wine on it is my afternoon tea.

After cooling, put it into a fresh-keeping bag and put it in the refrigerator, that is, chicken feet for freezing. Like to eat frozen, pour some soup and freeze it together in a bag. Q bombs are chewy when eaten cold, and they are super delicious with beer!

Exercise 2:

Prepare the materials

Main ingredients. Proper amount of chicken feet

Marinated gravy 1 small bag pepper 10 g dried pepper 20 g Chili oil 1 tablespoon pepper oil 1 teaspoon ginger 5 slices soy sauce 20 g salt.

Steps of pickling chicken feet

Step one,

Boil the water, and take out the chicken feet after boiling for 10 minutes (this step can remove the dirt on the chicken feet, and the chicken feet after this step have almost no fishy smell).

Step two,

Take out the chicken feet and soak them in ice water (the purpose of this step is to make the chicken feet more delicious and chewy)

Step three,

Boil marinade: add about 1000 ml of water to another pot, add ginger slices, soy sauce, salt, marinade packets, pepper and dried Chili (slightly heavier in taste, so that the seasoning will be more fragrant) and cook for at least half an hour (it is best to fry the bottom material in advance, so that it will be more fragrant later).

Step four,

Turn off the fire of the marinade (we must pay attention to the heat when cooking the marinade, usually our chef will cook it for about an hour), then pour in the drained cooked chicken feet and let them soak in the marinade for at least 6 hours (it is best to cook them again after adding them, after all, there will be more or less raw water in the chicken feet).

Step five,

Pick up the stewed chicken feet and eat them. If you feel that the taste is not enough, you can chop them into pieces and add pepper oil and Chili oil to mix them a little, which will be more enjoyable.

Summary of braised chicken feet

First, don't cook the chicken feet too soft (braised chicken feet can't be like fried chicken feet, after all, even the bones will be crisp when fried at high oil temperature for a while, and they will not be chewy if cooked for a long time)

Second, many people like to cook chicken feet with gravy, but it is easy to cook chicken feet.

Actually, it's delicious without Chili oil and pepper oil, but I'm spicy. If I don't eat spicy food, I can always keep Chili.

5. Try to buy pepper in bulk. You can't smell bagged peppers. I just bought bagged peppers twice, but they are not fragrant or hemp at all.