Practice 1: drunken chicken feet
The ingredients are as follows: 500g chicken feet, 1 slice ginger, 5 peppers, 1 spoon cooking wine, 20g rock sugar, 2 onions, 3 fragrant leaves, 3 star anise, a little dried tangerine peel, 1 bottle beer, 1 spoon light soy sauce and a little light soy sauce.
The specific methods are as follows: toe-removing chicken feet, slicing ginger, slicing pepper, blanching chicken feet with cooking wine, stir-frying crystal sugar until brown, adding chicken feet and stirring evenly, adding ginger, millet pepper and onion, adding fragrant leaves, star anise and dried tangerine peel, pouring beer, adding light soy sauce, seasoning with light soy sauce, and cooking until the soup is thick.
Practice 2: Braised chicken feet
The ingredients are as follows: 500g of chicken feet, appropriate amount of salad oil, 1 teaspoon of salt, 20g of rock sugar, 1 onion, 3 cloves of garlic, 3 star anise, 5 dried peppers, appropriate amount of cooking wine, a little soy sauce, 2 tablespoons of fermented bean curd, 1 tsaoko and 1 pinch of pepper.
The specific methods are as follows: remove toes from chicken feet, boil them in cold water, remove them and wash them for later use, pour oil into the pot, add ingredients to stir fry until fragrant, add soy sauce, cooking wine and fermented milk, then add two bowls of water to make a marinade, put the chicken feet into the marinade, and add water until the chicken feet pass. After the chicken feet are boiled on high fire, turn to low heat and simmer until the chicken feet are soft and rotten.
Practice 3: Marinate chicken feet
The ingredients are as follows: chicken feet 500g, red pepper 10 slice, salt 1 0g, monosodium glutamate 5g, chicken essence 5g, ginger1slice, pepper 5g, a little cooking wine, appropriate amount of red pepper and water 250g.
The specific method is as follows: Pickled pepper water: add about10g salt, 5g pepper, 5g monosodium glutamate and 5g chicken essence to 250g warm water and mix well, then pour into pickled pepper and mix well. Practice: Wash the chicken feet, soak them in clear water for half an hour, soak the blood out, then wash them, cut off the nails of the chicken feet and cut them into small pieces. Boil the water until it doesn't reach the chicken feet. Add 3-5 slices of ginger and a proper amount of cooking wine to the water. Turn off the heat until the chicken feet can be inserted with chopsticks. Immediately wash the chicken feet with cold water until all the excess oil is washed away, then quickly soak them in ice water for 20 minutes, take them out of the ice water and drain them, then pour them into pickled pepper water and refrigerate them in the refrigerator for more than 4 hours. Store them in the refrigerator and eat them as soon as possible.
Practice 4: Chicken feet with lemon salad
Ingredients: chicken feet 500g, lemon 1 each, cold boiled water 5g, cooking wine 5g, fragrant leaves 1 g, pepper 2g, star anise 1 g, salt 5g, millet pepper 5g, green pepper 1 each, garlic 7g and ginger 7g.
The specific method is as follows: cut chicken feet into pieces, clean them, put them in a pot, add cold water, cooking wine, fragrant leaves, pepper and star anise, boil them for 10 minute, then take them out, cool them in ice water, wash them with salt, cut them into thin slices, take them out after cooling, add millet pepper, green pepper, garlic slices, ginger slices, aged vinegar and soy sauce, and squeeze out lemon juice and vinegar.
Practice 5: Braised chicken feet
The ingredients are as follows: 12 chicken feet, 1 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon chicken essence, 1 onion, 1 slice ginger, 3 star anise, 1 pepper and pepper.
The specific method is as follows: firstly, wash chicken feet, cut off toes, cut onions into sections, slice ginger for later use, put oil in a hot pot, add onion ginger, pepper, star anise and dried Chili peel to stir fry until fragrant, stir fry chicken feet for a while, then add soy sauce to stir fry, and add more chicken feet after the color is even.