Chicken feet are also called chicken feet, chicken feet and chicken feet. More skin, tendons, and large gum. Often used for cooking soup, but also suitable for halogen and sauce. Such as: stewed chicken feet, sauce chicken feet. Those with thick texture can also be cooked and eaten without bones, such as pepper chicken feet and wings, which are crispy and delicious. Chicken feet are called chicken feet in the recipes of gourmets. In the south, chicken feet are a famous dish of high grade, and its cooking method is also more complicated. It is rich in glutamic acid, collagen and calcium. Eating more can not only soften blood vessels, but also have cosmetic effects. The dishes made by various methods have different flavors and are very popular. Chinese name: chicken feet main ingredients: chicken feet, Alias of sauce: Chicken Foot Directory dishes introduce the taste characteristics of the cuisine. Common practice Sichuan style braised chicken feet, pickled chicken feet, peanut chicken feet soup, sea cucumber chicken feet, papaya soup, lean chicken feet fruit, ginseng soup skin care oyster sauce chicken feet nutritional value making tips dishes introduce the taste characteristics of the cuisine. Common practice Sichuan style braised chicken feet, pickled chicken feet, peanut chicken feet soup, sea cucumber chicken feet, papaya soup, lean chicken feet fruit, ginseng soup skin care oyster sauce chicken feet nutritional value making. The trick is to edit the dishes in this paragraph to introduce the Sichuan cuisine-Sichuan cuisine is a cuisine with a long history, and its birthplace is ancient Pakistan and Shu. Cantonese cuisine-Baiyun chicken feet, Zijin sauce chicken feet, oyster chicken feet, etc. Taste characteristics chicken feet are crimson in color, and the cortex is swollen and wrinkled, so it is called wrinkled chicken feet. The skin is full of juice, and there is a feeling of filling the album (20 photos). When eating, the skin and bones are easy to separate, the skin is soft and smooth, and the bones are crisp and rotten. Xian Yi, young and old. Edit this paragraph to cook: boil the chicken feet in water until they are cooked, and add vinegar and maltose to the boiled water as appropriate. Deep-frying: Deep-frying until it is ripe and red. After frying, it is necessary to rinse the water and remove greasy, so that the skin and bones are inseparable, the cortex shrinks and wrinkles, and the mouth melts. Steaming: add sauce and sauce during steaming and steam until soft and rotten. What kind of sauce to add can be different with local flavor and at any time. At present, Guangdong uses oyster sauce, Guilin sauce, Zhuhou sauce, OK juice and so on, but none of them are the same. The chicken feet cut by common practice are boiled and drained, then soaked and fried at high temperature, then bleached and cooled, then stewed with five spices and brine, then boiled in cold river (blanched), dipped in raw powder and steamed with sauce. Sichuan-style braised chicken feet 1, soak chicken feet in water to remove odor. 2. Heat the oil pan, stir-fry minced ginger and garlic and Pixian bean paste (1 chicken feet ~2 spoonfuls), add chicken feet and stir-fry, add water, salt, soy sauce and a little sugar, and cook for 15~20 minutes. When it is ready, add chopped green pepper, and add chicken essence and pepper oil when taking out of the pan. Chicken feet with pickled peppers are made of chicken feet, cucumber (optional), wild pepper (it is best to taste it first, some brands are not delicious), pepper, sugar, salt, chicken essence and garlic cloves. Production process 1, put water in the pot, boil, put the chicken feet, and cook until the chicken feet can be poked through with chopsticks. 2, put them in ice water, and put the chicken feet. Note: the chicken feet cooked for the first time are undercooked, and the hard ones are not delicious. Be sure to cook them badly. The chicken feet were taken out of the refrigerator, but they were not eaten directly. Some chopped peppers, sesame seeds and pepper were fried with oil, and they were drenched on the surface of the chicken feet while they were hot, which was also very fragrant. Peanut chicken feet soup