Salt-baked chicken feet is a colorful and fragrant traditional dish, belonging to the Cantonese cuisine. The earliest from the city of Meizhou in Guangdong Province, due to the Central Plains and the eastern mountainous areas of Guangdong Province are inland hinterland, so the Meizhou Hakka cuisine used in the dishes of the side dishes are domesticated livestock and mountain game, less seafood, "no chicken is not clear, no meat is not fresh, no duck is not fragrant, no elbow is not thick," the saying, day after day, Hakka cuisine slowly become a family of its own, and Hakka! Salt-baked chicken claw is a Hakka snack from the Hakka salt-baked chicken.

12 chicken claws, ginger, pepper, scallion

Seasoning: salt-baked chicken powder 30-35g, cooking wine, pure sesame oil

1, soaking: pepper water to add patted scallion, ginger, and cooking wine, buy back the chicken claws after rinsing and clipping the nails, into the soaking 2-3 minutes standby; soaked chicken claws once again scrubbed clean, especially claws in the heart of the yellow callus to be torn clean. The skin should be torn clean. (soaked chicken claws callus skin gently tear can)

2, blanch: pot of water, put ginger, scallion and cooking wine boiled, will be soaked chicken claws into the pot of boiling water to blanch to remove the fishy taste;

3, soaking: blanch after a good chicken claws fished out, rinsed with running water to drain the water standby;

4, marinade: salt baked chicken powder with pure sesame oil into a paste, poured into the chicken claws, and the chicken claws, the chicken claws and the chicken claws, the chicken claws and the chicken claws. Paste, pour into the chicken claws in the mix and standby;

5, the chicken claws into a plastic bag rubbing massage, sealed with a sealing clip, into the refrigerator overnight marinade;

6, will be the bottom of the steamer basket with a tinfoil standby;

7, steamer pot sitting water boiling, will be marinated chicken claws into the steamer basket, cover the steamer with high-flame vapor steaming. (about 15 minutes)

8, will be removed from the steamer, directly with the bottom of the chicken claws together with the tinfoil removed to the baking tray into the 200 ℃ preheated oven, baked to the skin dry and fragrant can be removed (about 5-8 minutes), the production of good salt-baked phoenix claws hot and cold food are suitable.