Ingredients: a catty of chicken feet, a bag of wild pepper, a little red pepper, a little salt, and a proper amount of sweet and sour.

Practice:

1, cut the chicken feet and nails into two sections, blanch them for ten minutes, remove them and put them in cold water to cool down.

2. Mix the wild pepper with all seasonings, add appropriate amount of water, boil and cool.

3. Remove the chicken feet and put them into the pickled pepper juice, and it is advisable to pass the chicken feet at the end. It can be eaten after soaking for a few hours, and it can be stored in a cold box in summer to taste better.

Tiger skin chicken feet

Ingredients: a catty of chicken feet, appropriate amount of ginger, cooking wine, white vinegar, honey, appropriate amount of soy sauce, soy sauce, shredded ginger, minced garlic, shredded dried red pepper, sugar, salt and 13 spice.

Practice:

1, fleshy chicken feet, washed and put into water, blanched with cooking wine and ginger slices, taken out and rinsed.

2. Brush the chicken feet with a mixture of honey and white vinegar after drying the epidermis (I am 1: 1). Brush and dry.

3. Dry chicken feet and fry them in a 50% to 60% hot oil pan until the skin is yellow (be sure to fry them slowly with a small fire. You can cover half of the pan with a pot cover, otherwise it will be terrible to splash hot oil while frying).

4. The fried chicken feet are fished out and soaked in ice water for half a day. The longer you soak it, the better the effect of tiger skin.

5. Drain the soaked chicken feet, put them on a plate and steam them in a pot for 10 minutes.

6. Mix soy sauce, soy sauce, oyster sauce, shredded ginger, minced garlic, shredded dried red pepper, sugar, salt, thirteen spices, cooking wine, white pepper powder and sesame oil, pour them on the chicken feet steamed for 10 minute, mix well, change the pressure cooker to continue steaming in water, and steam for 15 minute.

Spicy chicken feet

Ingredients: 500g chicken feet, 1 green pepper, appropriate salt, appropriate Pixian watercress, 1 aniseed, appropriate dried pepper and appropriate pepper.

Practice:

1, pour the oil into the pan, add the dried pepper, pepper and aniseed into the cold oil, and slowly stir-fry the fragrance.

2. Add Pixian watercress and stir-fry until fragrant, and add 50ML of clear water.

3. Slowly stir-fry the hot sauce on a small fire.

4, chicken feet cold water pot, add ginger, onion, cooking wine, cooked, rinsed with cold water.

5. Put the chicken feet of the chicken essence into the liner, add the cut green pepper, stir-fried hot sauce and sprinkle with salt.

6. Use a shovel to copy evenly, stir the hot sauce and chicken feet, and let the hot sauce soak evenly on the surface of the chicken feet.

7. Wipe the outer surface of the liner, put it into the pot, gently rotate the liner, and press the "Nutrition Stew" button to "Tendons". At this time, the indicator flashes, and the function light will continue to light up after flashing for 7 seconds.

8. After the chicken feet are stewed, the corresponding function indicators will go out, switch to the "heat preservation" light, hear the "drip" sound, and open the lid when the float falls.