How to make chicken feet delicious?

1. Stir-fry

First, cook the chicken feet in boiling water until they are 7 cooked, set aside

Then fry the garlic in oil, then add the chicken feet and stir-fry together Stir-fry, add salt, appropriate amount of soy sauce and cornstarch, and serve when cooked

2. Make soup

Add red dates, wolfberry, adenophora, carrots, etc. and cook together for 2 It will take an hour

1. Chicken feet in salted water

Ingredients: chicken feet, pepper, angelica, wolfberry, sesame oil, salt oil

Method: 1. First, boil the chicken feet Boil the water, remove the fat, and then run it through cold water.

2. Put the pepper, angelica, wolfberry, and salt together in the pot and cook. The smell will be a bit pungent when it is cooked, because of the pepper. After the above ingredients are fragrant, put the chicken feet in Put it down and simmer together for about 15 minutes until the chicken feet are fragrant. Then add some sesame oil and a little bit of MSG. Of course, you don’t need to add MSG, because the flavor of pepper and angelica is already very good, but how much should you add? Only a small amount of salt is needed for the flavor.

PS: Salted Chicken Feet

1. Blanch the chicken feet, wash them and set aside.

2. Boil water in the pot (enough to cover the chicken feet by 3-4 cm), 1 tablespoon of salt, 1 tablespoon of wine, 6 slices of ginger, and 1 tablespoon of peppercorns. Add the chicken feet and bring to a boil, then reduce the heat to low and cover the pot, and simmer for 30 minutes.

Cantonese-style morning tea-tiger skin chicken feet

In the past, morning tea was indispensable with several cages of pork ribs and chicken feet. Later, because I liked to sleep in, I haven’t eaten morning feet for many years. (Laziness and claws are like fish and bear's paws, you can't have both) In order to have both, I can only learn the art by myself, and after sacrificing countless claws, I finally succeeded

Now I will I present my recipe in the hope that everyone can learn and give guidance together so that you can eat more delicious food.

Ingredients: One pound of chicken feet, cut in half after manicure and wash well

The method is as shown in the picture (with instructions). It is red, crispy and soft, the sauce is sweet and slightly spicy, and you will be addicted after eating it!

Put the chicken feet into water after repairing them and boil them (add a spoonful of maltose and a spoonful of white vinegar to prevent the skin from becoming rotten)

After cooking, remove and sift away the water. Put it in a pan and fry (put it in when the oil is about 70% mature)

When it turns brown, take it out and let it dry.

After frying, soak the paws in cold water for an hour. Finally, add peppercorns, cinnamon, star anise, a little salt, pepper, and sugar and steam it.

Sauce preparation method: Corn flour, cornstarch, a little flour, add cold water and stir to form a slurry. Add half a bowl of water, light soy sauce, a little dark soy sauce, 60 grams of white sugar, and 40 grams of oyster sauce to the pot.

After the sauce is boiled, add tempeh, minced garlic, red pepper rings, scallion oil, and sesame oil. Add the chicken feet and mix well.

Put the stirred chicken feet into a steamer and steam them for 6 minutes. (Mainly to remove the smell of raw garlic) The chicken feet will be more delicious.

Look closely, they are claws covered with tiger skin!

Chicken feet with pickled peppers are also delicious when eaten with sauce. Let's go with the wine

... Smoked!

1. Cantonese-style morning tea - tiger skin and chicken feet

Ingredients: one pound of chicken feet , cut it in half and wash it after manicure

The method is as shown in the picture (with instructions). Red, crispy and soft, the sauce is sweet and slightly spicy, you will be addicted after eating it!

After repairing the chicken feet, Put it in water and cook (put a spoonful of maltose and a spoonful of white vinegar to prevent the skin from boiling)

After cooking, remove and sift out the water and put it in an oil pan for frying (put it in when the oil is about 70% mature) )

Drain the oil when fried until it turns brown

After frying, soak the paws in cold water for an hour, then add peppercorns, cinnamon, star anise, a little salt and pepper Steam the powder and sugar in a basket.

Sauce preparation method: Corn flour, cornstarch, a little flour, add cold water and stir to form a slurry. Add half a bowl of water, light soy sauce, a little dark soy sauce, 60 grams of white sugar, and 40 grams of oyster sauce to the pot.

After the sauce is boiled, add tempeh, minced garlic, red pepper rings, scallion oil, and sesame oil. Add the chicken feet and mix well.

Put the stirred chicken feet into a steamer and steam them for 6 minutes. (Mainly to remove the smell of raw garlic) The chicken feet will be more delicious.

2. Make soup. Add red dates, wolfberry, adenophora, carrots, etc. and simmer for 2 hours.

3. Pickled pepper chicken feet.

First wash the chicken feet and cook them in white water. (Do not overcook)

The next step is to make brine. Add kimchi salt to the brine. The amount of salt depends on personal preference. Then add pickled peppers. The steps are similar to making kimchi water. Then put the chicken feet into the salt water. You can start eating it after 2-3 days.

4. Chicken Feet in Salt Water

1. Blanch the chicken feet, wash and set aside.

2. Boil water in the pot (enough to cover the chicken feet by 3-4 cm), 1 tablespoon of salt, 1 tablespoon of wine, 6 slices of ginger, and 1 tablespoon of peppercorns. Add the chicken feet and bring to a boil, then reduce the heat to low and cover the pot, and simmer for 30 minutes.

5. Remember to give me extra points.

Spicy Chicken Feet

Braised

The professional restaurant-level preparation types of chicken feet that I can find for you are:

1. Sichuan style cold chicken feet

2. Spicy chicken feet

3. Sauce chicken feet

4. Five spice chicken feet

5. Pickled pepper chicken feet

6. Tiger skinned chicken feet

7. Braised chicken feet

8. Bad chicken feet

9. Crystal Chicken Feet

Because you are planning to open a restaurant, let me give you the detailed method below:

The specific methods of making various chicken feet are as follows:

1. How to make Sichuan-style cold chicken feet:

Ingredients: frozen chicken feet, raw chili peppers, garlic, salt, MSG, light soy sauce, rice vinegar, rice wine, ice water, etc.

Operation:

1. Boil and bubble: Boil the chicken feet in water until cooked, take them out, let cool, then soak in ice water for about 15-30 minutes, let Let it cool completely, then take it out and set aside.

2. Cold salad: Put chopped chili, garlic, salt, MSG, light soy sauce, a small amount of rice vinegar, a small amount of rice wine into the chicken feet, we will scoop them up, stir evenly, and let The flavor fully penetrates into the chicken feet.

After mixing, it is ready to eat. Of course, if you let the seasonings marinate for a longer time, the taste will definitely be better.

Notes:

1. Ice water is the key to crispiness, the icer the better.

2. Is it spicy?

3. Friends who don’t like soy sauce can leave it out.

4. Vinegar is to add a little sourness and can also sterilize!

5. Wine is to remove the smell.

6. Friends who like ginger can also add shredded ginger! If you like it sweet, you can add a little sugar. In fact, as long as the flavors don’t conflict, you can add whatever you like.

2. How to make spicy chicken feet:

1) Wash the chicken feet, cut off the "nails", put them in a pot of cold water and boil them, and rinse away the foam. 2) Heat a little oil in a pan, add a tablespoon of chili sauce and some grated ginger. Add chicken feet and stir-fry, add a handful of dried chili peppers. When the chicken feet are fried, add a little dark soy sauce, more sugar, and water to cover the chicken feet. Bring to a boil over high heat, then simmer over low heat until done. When the pot is removed, reduce the juice over high heat and serve on a plate.

Note: 1) Many methods require you to fry the chicken feet first and then cook them. However, I am afraid of frying things. In particular, I fried chicken feet a year ago and burned my arms with the oil that splattered. A few burn marks are still faintly visible. In addition, frying is not good for health, so I skip this step.

2) The hot sauce I used was minced Pixian bean paste, which is relatively salty, so I didn’t add additional salt.

3. How to make sauced chicken feet:

Materials:

A few chicken feet, 1-2 spoons of black beans, 2 red peppers (chopped) branch, appropriate amount of minced garlic, 1 tablespoon each of maltose, white vinegar, oyster sauce, soy sauce, appropriate amount of dark soy sauce. The other ones are sugar, MSG, and salt.

Then do:

1. Boil the chicken feet in water with white vinegar and maltose for a while, then pick them up.

2 Deep fry in hot oil until the chicken feet are completely soaked and the chicken skin and bones are completely peeled off

3 Saute the garlic, red pepper, and black bean until fragrant, and adjust the seasonings. Mix it with soy sauce, oil and MSG, and then steam it with the chicken feet for about 30 minutes.

Four. How to make five-spice chicken feet:

First, 15 chicken feet -20 pieces (for two people), remove the claw tips and cut in half.

Put water in the pot, bring to a boil, blanch the chicken feet in the water, and take them out of the pot after 3-5 minutes. Drain the water. One thing to note here is that the chicken feet will stick together after draining the water, so don’t forget to use chopsticks to spread the chicken feet. This can prevent the chicken feet from being damaged, and it will not be damaged after being put into the pot. It is also better to stir-fry to make the taste more uniform.

Then, you need to prepare some condiments: grab a small pepper (those who like spicy food can add more), remove the stems and cut them diagonally Take two halves, peel half of the garlic and cut into pieces, peel and slice one piece of ginger, and add appropriate amounts of cinnamon, star anise, fennel and other spices.

After the ingredients are ready, set them aside for later use and start making chicken feet.

First heat the pot over fire, pour in the peanut oil, when the oil is hot, put the garlic and ginger into the pot and stir-fry, then add the chicken feet and stir-fry together. After the chicken feet are fragrant, add the chili, cinnamon, star anise, fennel, etc. and stir-fry for a few minutes. At this time, the chicken feet begin to become fragrant, but they are not cooked yet. If you continue to fry, they will stick to the pan, so you need to add some water and boil them, which will make them more flavorful. When cooking, the amount of water should be equal to that of the chicken. Just add the chicken feet, so that the cooked chicken feet will be crisper (if too much water is added, the soup will not be easily boiled dry, and the chicken feet will be rotten), and then add some dark soy sauce (dark soy sauce can add flavor and make the chicken feet more colorful) (beautiful), mix well, then cover the pot, cook over high heat until the soup boils (stir a few more times during the cooking process), turn to medium heat, cook until the soup is almost dry, then add an appropriate amount of salt to taste.

Finally, turn off the heat and start the pot.

Just like that, a plate of delicious five-spice chicken feet is freshly baked. Taste it, um... it’s really fragrant, spicy and refreshing!

5. How to make chicken feet with pickled peppers:

1: It is best to choose fresh or bagged chicken feet. Do not choose chicken feet that are discolored or have lumps on them. something.

2: Chop the chicken feet in half from the middle.

3: Boil the soup. Put the onions, ginger, garlic, bay leaves, nutmeg, and a little salt into a casserole and add water to cook for 20 minutes (the amount of water depends on how many chicken feet are soaked), and then add the enamel Or let it cool in a ceramic basin.

4: Put the chicken feet into a casserole (water covers the chicken feet), add cooking wine, salt and cook for 30 minutes.

5: Put the chicken feet into the boiled and cooled soup (just enough to submerge the chicken feet). Chop the pickled peppers and pour the juice onto the chicken feet. If you are worried about the blandness, you can also add a little salt. .

6: Just put the soaked chicken feet at room temperature for 2-3 days.

Notes:

1: It is best to buy Qifeng brand (280ml) for pickled peppers, which can make two kilograms.

2: This dish is better to make in winter, because it tastes better at room temperature than in the refrigerator.

3: Don’t use plastic containers, as this doesn’t taste good and will spoil.

4: It is best to cook it in a casserole, so it tastes delicious.

6. How to make tiger skin chicken feet:

[Materials] 500 grams of chicken feet.

[Seasoning] 20g 0K sauce, 30g soy sauce, 1g straw mushroom dark soy sauce, 20g green onion and ginger, 2g sugar, 1g MSG, a little citric acid, 0.1g pepper, 2 grams of rice wine, 1 fennel, 500 grams of soup, 15 grams of clear oil (actual consumption).

1. Cut off the tips of the chicken feet, remove the big bones from the feet, wash them, put them in a pot of cold water and boil them, cook for 5 minutes, take them out, wash them and drain them.

2. Heat the oil, add chicken feet, fry until golden brown, remove when the skin becomes wrinkled, and soak in cold water until the skin becomes swollen.

3. Put soup, oK sauce, soy sauce, straw mushroom dark soy sauce, sugar, fennel, pepper, rice wine, onion, ginger and chicken feet in the pot. After boiling, put it into a bowl and put it on the basket. Steam until crispy, take it out and put it in the pot, add MSG, add a few drops of citric acid, tighten the juice, put it in a pot and heat it up.

[Featured Comments] Crispy and rich in flavor. oK tiger skin chicken feet is a replica of the Cantonese style morning tea tiger skin chicken feet. It is rich, crispy and fragrant, economical and very popular.

[Instructions] After deep-frying, the chicken feet must be softened and swollen, and then cooked with additional ingredients.

7. How to make braised chicken feet:

Ingredients: 10 large chicken feet, a small spoonful of cooking wine, a small spoonful of brine juice, a small bowl of clear soup, dried chili powder A small spoonful, a pinch of salt, two green peppers, and three cloves of garlic.

Pour the chicken feet directly into boiling water and blanch them for 3-5 minutes. The amount of water should cover the chicken feet. Then pick up the chicken feet and discard them from the water. Take a soup pot, refill it with the same amount of boiling water as before, put the chicken feet in, and simmer over low heat for an hour to ensure that the chicken feet are thoroughly cooked. If it's too troublesome, you can also use a pressure cooker instead.

Wash the green peppers and cut them diagonally. Peel the garlic and cut into small pieces.

After the chicken feet are cooked, cool them to the appropriate temperature and cut each one into two sides.

When the oil in the pot is 70% hot, add the green pepper and garlic to the pot and stir-fry over high heat. When the aroma comes out, add dried chili powder, then add chicken feet and stir-fry quickly.

Pour in clear soup and cooking wine, and cook over high heat to add flavor.

When the clear soup is still wet, take it out of the pot and collect it with the brine juice.

Remarks: 1. The dry chili powder can be added or subtracted according to personal taste.

2. Pour the chicken feet directly into boiling water and blanch them for 3-5 minutes instead of washing them and then pouring them in; this is to avoid human hands coming into contact with raw poultry. According to the notice, blanch them in boiling water for 3-5 minutes. 5 minutes is enough to kill avian influenza viruses and other bacteria.

8. How to make bad chicken feet:

Half a catty of chicken feet, washed and cut into two halves (if you have time, you can make it like in a restaurant) Use chicken claw scissors to cut your nails, it looks better this way :)). Bring water to a boil in a pot, scald chicken feet to remove blood foam, remove and wash again. Change a pot of water, add ginger slices, a few peppercorns, and a small amount of cooking wine, add the chicken feet and fry until crispy, then drain and cool.

In a glass vessel with a sealed lid, pour half of the marinade (available in supermarkets), add a small amount of wild pepper (green) and small red pepper segments to the marinade, cool and drain. Soak the chicken feet in the marinade and it will be ready to eat after three hours.

Key points: The chicken feet should be drained and cooled before being put into the marinade, otherwise the greasy marinade will easily condense.

9. How to make crystal chicken feet:

1. Prepare the chicken feet, wash them and set aside.

2. Put water in the pot, boil until the water boils, put the chicken feet down, and then boil until the water boils. Just cook the chicken feet. Wu Shi Boilin, remove and set aside.

3. Prepare a basin of ice water that is cold enough, add an appropriate amount of salt, put the chicken feet into the ice water and soak them, then put the whole basin in the refrigerator for half an hour, then take it out and replace it with ice water, and so on, soak it for about five days. 1 hour, set aside

4. Prepare sesame oil, vinegar, spicy Chinese rice noodles, chicken powder, and other ingredients. Dry the soaked chicken feet and mix well, then put it in the refrigerator for an hour. Eaten!

^_^ Finally, I wish your restaurant a prosperous business! Make more money! Congratulations on the good news that you will make a fortune! ~~~

Reference materials: /kxss/default.asp?ml_code=yycpamp; ml_name=Scientific Diet

Cantonese-style morning tea - tiger skin and chicken feet

Ingredients: One pound of chicken feet, cut in half after manicure and wash well

The method is as shown in the picture (with instructions). Red, crispy and soft, the sauce is sweet and slightly spicy, and you will be addicted after eating it!

Repair the chicken feet and put them in water to boil (add a spoonful of maltose and a spoonful of white vinegar to prevent the skin from becoming rotten)

After cooking, remove and sift out the water and put it in a frying pan (oil Put them in when they are seven to eight ripe)

When fried until they turn brown, remove and dry the oil

After frying, soak the paws in cold water for an hour, then add pepper, cinnamon, Steam star anise, a little salt, pepper, and sugar in a basket.

Sauce preparation method: Corn flour, cornstarch, a little flour, add cold water and stir to form a slurry. Add half a bowl of water, a little light soy sauce, a little dark soy sauce, 60 grams of white sugar, and 40 grams of oyster sauce to the pot.

After the sauce is boiled, add tempeh, minced garlic, red pepper rings, scallion oil, and sesame oil. Add the chicken feet and mix well.

Put the stirred chicken feet into a steamer and steam them for 6 minutes. (Mainly to remove the smell of raw garlic) The chicken feet will be more delicious.

The braised ones are the best

Cantonese-style morning tea - tiger skin and chicken feet

In the past, morning tea was indispensable without a few cages of pork ribs and chicken feet, but later because I like to sleep in It’s been years since I’ve had my morning claws. (Laziness and claws are like having a fish and a bear's paw.) In order to have both, I can only learn the art by myself. After sacrificing countless claws, I finally succeeded

Now I will I present my recipe in the hope that everyone can learn and give guidance together so that you can eat more delicious food.

Ingredients: One pound of chicken feet, cut in half after manicure and wash well

The method is as shown in the picture (with instructions). It is red, crispy and soft, the sauce is sweet and slightly spicy, and you will be addicted after eating it!

Put the chicken feet into water after repairing them and boil them (add a spoonful of maltose and a spoonful of white vinegar to prevent the skin from becoming rotten)

After cooking, remove and sift away the water. Put it in a pan and fry (put it in when the oil is about 70% mature)

When it turns brown, take it out and let it dry.

After frying, soak the paws in cold water for an hour. Finally, add peppercorns, cinnamon, star anise, a little salt, pepper, and sugar and steam it in a basket.

Sauce preparation method: Corn flour, cornstarch, a little flour, add cold water and stir to form a slurry. Add half a bowl of water, a little light soy sauce, a little dark soy sauce, 60 grams of white sugar, and 40 grams of oyster sauce to the pot.

After the sauce is boiled, add tempeh, minced garlic, red pepper rings, scallion oil and sesame oil. Add the chicken feet and mix well.

Put the stirred chicken feet into a steamer and steam them for 6 minutes. (Mainly to remove the smell of raw garlic) The chicken feet will be more delicious.

Look closely, they are claws covered with tiger skin!

1. Stir-fry

First, boil the chicken feet in boiling water until they are 7 cooked and set aside.

Then fry the garlic kernels in oil, then add the chicken feet and stir-fry them together. Stir-fry, add salt, appropriate amount of soy sauce and cornstarch, and serve when cooked

2. Make soup

Add red dates, wolfberry, adenophora, carrots, etc. and cook together for 2 It only takes an hour

Let me tell you how to make chicken feet that I often eat

First wash the black beans and soak them overnight, then put them in a large bowl and steam them until soft. .

Then wash the chicken feet, add a little ginger and cooking wine on the steamed black beans, and continue steaming until the chicken feet are cooked and soft.

Key points:

1. Don’t have too many black beans, about 10; 6 chicken feet (for two people).

2. Add a little ginger cooking wine to remove the fishy smell and add sweetness. In addition, when adding chicken feet, also add water to the bowl until it is eight-tenths full.

3. No need to add any other seasonings. (Salt, MSG, etc.)

4. The heat depends on what equipment you use to steam. This requires the professionalism of the chef to judge. You must have professionals when you open a restaurant.

5. I steamed this dish in a small cup. After steaming, I drank the soup and gnawed on the chicken feet and black beans. The two of them just got what they owed, making them want to eat it again next time, haha!

6. The chicken feet themselves have an earthy smell. If you want to reduce or remove it, you have to rinse the chicken feet. . But it should be noted that during the rinsing process, it is very important to use a knife to remove the small yellow callus scars on the palms of the chicken feet, and to remove the remaining yellow "coat" on the chicken feet. After rinsing the chicken feet, they need to be soaked. When soaking, it is best to put an appropriate amount of green onion, ginger, cooking wine (or 10% beer) in clean water and soak for 3 to 4 hours. This will not only remove the odor, but also make the texture of the prepared boneless chicken feet crisper. Tender and whiter in color.

6. This is also a medicinal meal.

Black beans are black soybeans. Contains protein, fat, sugar, carotene, vitamin B1, vitamin B2, niacin, etc. And contains daidzein, choline, daidzein, folic acid, pantothenic acid, etc. It is sweet in taste and neutral in nature, and has the effects of nourishing kidneys, nourishing yin, and nourishing blood. It has the functions of promoting blood circulation, diuresis, dispelling wind and detoxification, as well as promoting blood circulation and rejuvenating the skin.

Chicken is rich in nutrients. It is warm in nature and sweet in taste. It has the functions of warming the middle and replenishing qi, replenishing essence and marrow, promoting blood circulation and regulating menstruation.

Chicken feet and duck feet are rich in collagen. Under the action of enzymes, collagen can provide the hyaluronic acid needed by skin cells to keep the skin hydrated and elastic, thereby preventing the skin from sagging and wrinkling. . Using chicken feet to cook dishes is delicious and does not increase cholesterol or make people fat. It is a good raw material.

I feel that the dishes cooked in small restaurants should not be too fancy, as long as they are delicious. When eating in small restaurants, I want to feel like home.

Cold and Soup

How to make Sichuan-style cold chicken feet:

Ingredients: frozen chicken feet, raw pepper, garlic, salt, MSG, light soy sauce, rice vinegar, rice wine, ice water, etc.

Operation:

1. Boil and bubble: Boil the chicken feet in water until cooked, take them out, let cool, then soak in ice water for about 15-30 minutes, let Let it cool completely, then take it out and set aside.

2. Cold salad: Put chopped chili, garlic, salt, MSG, light soy sauce, a small amount of rice vinegar, a small amount of rice wine into the chicken feet, we will scoop them up, stir evenly, and let The flavor fully penetrates into the chicken feet.

After mixing, it is ready to eat. Of course, if you let the seasonings marinate for a longer time, the taste will definitely be better.

Notes:

1. Ice water is the key to crispiness, the icer the better.

2. Is it spicy?

3. Friends who don’t like soy sauce can leave it out.

4. Vinegar is used to add a little sourness and can also sterilize!

5. Wine is to remove the fishy smell.

6. Friends who like ginger can also add shredded ginger! If you like it sweet, you can add a little sugar. In fact, as long as the flavors don’t conflict, you can add whatever you like.

2. How to make spicy chicken feet:

1) Wash the chicken feet, cut off the "nails", put them in a pot of cold water and boil them, and rinse away the foam. 2) Heat a little oil in a pan, add a tablespoon of chili sauce and some grated ginger. Add chicken feet and stir-fry, add a handful of dried chili peppers. When the chicken feet are fried, add a little dark soy sauce, more sugar, and water to cover the chicken feet. Bring to a boil over high heat, then simmer over low heat. When the pot is removed, reduce the juice over high heat and serve on a plate.

Note: 1) Many methods require you to fry the chicken feet first and then cook them. However, I am afraid of frying things. In particular, I fried chicken feet a year ago and burned my arms with the oil that splattered. A few burn marks are still faintly visible. In addition, frying is not good for health, so I skip this step.

2) The hot sauce I used was minced Pixian bean paste, which is relatively salty, so I didn’t add additional salt.

3. How to make sauced chicken feet:

Ingredients:

A few chicken feet, 1-2 spoons of black beans, 2 red peppers (chopped) branch, appropriate amount of minced garlic, 1 tablespoon each of maltose, white vinegar, oyster sauce, soy sauce, appropriate amount of dark soy sauce. The other ones are sugar, MSG, and salt.

Then do:

1. Boil the chicken feet in water with white vinegar and maltose for a while, then pick them up.

2 Deep fry in hot oil until the chicken feet are completely soaked and the chicken skin and bones are completely peeled off

3 Saute the garlic, red pepper, and black bean until fragrant, and adjust the seasonings. Mix it with soy sauce, oil and MSG, and then steam it with the chicken feet for about 30 minutes.

Four. How to make five-spice chicken feet:

First, 15 chicken feet -20 pieces (for two people), remove the claw tips and cut in half.

Put water in the pot, bring to a boil, blanch the chicken feet in the water, and take them out of the pot after 3-5 minutes. Drain the water. One thing to note here is that the chicken feet will stick together after draining the water, so don’t forget to use chopsticks to spread the chicken feet. This can prevent the chicken feet from being damaged, and it will not be damaged after being put into the pot. It is also better to stir-fry to make the taste more uniform.

Then, you need to prepare some condiments: grab a small pepper (those who like spicy food can add more), remove the stems and cut them diagonally Take two halves, peel half of the garlic and cut into pieces, peel and slice one piece of ginger, and add appropriate amounts of cinnamon, star anise, fennel and other spices.

After the ingredients are ready, set them aside for later use and start making chicken feet.

First heat the pot over fire, pour in the peanut oil, when the oil is hot, put the garlic and ginger into the pot and stir-fry, then add the chicken feet and stir-fry together. After the chicken feet are fragrant, add chili, cinnamon, star anise, fennel, etc. and stir-fry for a few minutes. At this time, the chicken feet begin to become fragrant, but they are not cooked yet. If you continue to fry, they will stick to the pan, so you need to add some water and boil them, which will make them more flavorful. When cooking, the amount of water should be equal to that of the chicken. Just add the chicken feet, so that the cooked chicken feet will be crisper (if too much water is added, the soup will not be easily boiled dry, and the chicken feet will be rotten), and then add some dark soy sauce (dark soy sauce can add flavor and make the chicken feet more colorful) (beautiful), mix well, then cover the pot, cook over high heat until the soup boils (stir a few more times during the cooking process), turn to medium heat, cook until the soup is almost dry, then add an appropriate amount of salt to taste.

Finally, turn off the heat and start the pot.

Just like that, a plate of delicious five-spice chicken feet is freshly baked. Taste it, um... it’s really fragrant, spicy and refreshing!

5. How to make chicken feet with pickled peppers:

1: It is best to choose fresh or bagged chicken feet. Do not choose chicken feet that are discolored or have lumps on them. something.

2: Chop the chicken feet in half from the middle.

3: Boil the soup. Put the onions, ginger, garlic, bay leaves, nutmeg, and a little salt into a casserole and add water to cook for 20 minutes (the amount of water depends on how many chicken feet are soaked), and then add the enamel Or let it cool in a ceramic basin.

4: Put the chicken feet into a casserole (water covers the chicken feet), add cooking wine, salt and cook for 30 minutes.

5: Put the chicken feet into the boiled and cooled soup (just enough to submerge the chicken feet). Chop the pickled peppers and pour the juice onto the chicken feet. If you are worried about the blandness, you can also add a little salt. .

6: Just put the soaked chicken feet at room temperature for 2-3 days.

Notes:

1: It is best to buy Qifeng brand (280ml) for pickled peppers, which can make two kilograms.

2: This dish is better to make in winter, because it tastes better at room temperature than in the refrigerator.

3: Don’t use plastic containers, as this doesn’t taste good and will spoil.

4: It is best to cook it in a casserole, so it tastes delicious.

6. How to make tiger skin chicken feet:

[Materials] 500 grams of chicken feet.

[Seasoning] 20g 0K sauce, 30g soy sauce, 1g straw mushroom dark soy sauce, 20g green onion and ginger, 2g sugar, 1g MSG, a little citric acid, 0.1g pepper, 2 grams of rice wine, 1 fennel, 500 grams of soup, 15 grams of clear oil (actual consumption).

1. Cut off the tips of the chicken feet, remove the big bones from the feet, wash them, put them in a pot of cold water and boil them, cook for 5 minutes, take them out, wash them and drain them.

2. Heat the oil, add chicken feet, fry until golden brown, remove when the skin becomes wrinkled, and soak in cold water until the skin becomes swollen.

3. Put soup, oK sauce, soy sauce, straw mushroom dark soy sauce, sugar, fennel, pepper, rice wine, onion, ginger and chicken feet in the pot. After boiling, put it into a bowl and put it on the basket. Steam until crispy, take it out and put it in the pot, add MSG, add a few drops of citric acid, tighten the juice, put it in a pot and heat it up.

[Featured Comments] Crispy and rich in flavor. oK tiger skin chicken feet is a replica of the Cantonese style morning tea tiger skin chicken feet. It is rich, crispy and fragrant, economical and very popular.

[Instructions] After deep-frying, the chicken feet must be softened and swollen, and then cooked with additional ingredients.

7. How to make braised chicken feet:

Ingredients: 10 large chicken feet, a small spoonful of cooking wine, a small spoonful of brine juice, a small bowl of clear soup, dried chili powder A small spoonful, a pinch of salt, two green peppers, and three cloves of garlic.

Pour the chicken feet directly into boiling water and blanch them for 3-5 minutes. The amount of water should cover the chicken feet. Then pick up the chicken feet and discard them from the water. Take a soup pot, refill it with the same amount of boiling water as before, put the chicken feet in, and simmer over low heat for an hour to ensure that the chicken feet are thoroughly cooked. If it's too troublesome, you can also use a pressure cooker instead.

Wash the green peppers and cut them diagonally. Peel the garlic and cut into small pieces.

After the chicken feet are cooked, cool them to the appropriate temperature and cut each one into two sides.

When the oil in the pot is 70% hot, add the green pepper and garlic to the pot and stir-fry over high heat. When the aroma comes out, add dried chili powder, then add chicken feet and stir-fry quickly.

Pour in clear soup and cooking wine, and cook over high heat to add flavor.

When the clear soup is still wet, take it out of the pot and collect it with the brine juice.

Remarks: 1. The dry chili powder can be added or subtracted according to personal taste.

2. Pour the chicken feet directly into boiling water and blanch them for 3-5 minutes instead of washing them and then pouring them in; this is to avoid human hands coming into contact with raw poultry. According to the notice, blanch them in boiling water for 3-5 minutes. 5 minutes is enough to kill avian influenza viruses and other bacteria.

8. How to make bad chicken feet:

Half a catty of chicken feet, washed and cut into two halves (if you have time, you can make it like in a restaurant) Use chicken claw scissors to cut your nails, it looks better this way :)). Bring water to a boil in a pot, scald chicken feet to remove blood foam, remove and wash again. Change a pot of water, add ginger slices, a few peppercorns, and a small amount of cooking wine, add the chicken feet and fry until crispy, then drain and cool.

In a glass vessel with a sealed lid, pour half of the marinade (available in supermarkets), add a small amount of wild pepper (green) and small red pepper segments to the marinade, cool and drain. Soak the chicken feet in the marinade and it will be ready to eat after three hours.

Key points: The chicken feet should be drained and cooled before being put into the marinade, otherwise the greasy marinade will easily condense.

9. How to make crystal chicken feet:

1. Prepare the chicken feet, wash them and set aside.

2. Put water in the pot, boil until the water boils, put the chicken feet down, and then boil until the water boils. Just cook the chicken feet. Wu Shi Boilin, remove and set aside.

3. Prepare a basin of ice water that is cold enough, add an appropriate amount of salt, put the chicken feet into the ice water and soak them, then put the whole basin in the refrigerator for half an hour, then take it out and replace it with ice water, and so on, soak it for about five days. 1 hour, set aside

4. Prepare sesame oil, vinegar, spicy Chinese rice noodles, chicken powder, and other ingredients. Dry the soaked chicken feet and mix well, then put it in the refrigerator for an hour. Eaten!

Reference materials: /kxss/default.asp?ml_code=yycpamp; ml_name=scientific diet

Eat raw

Not delicious, no meat

1. Stir-fry

First, boil the chicken feet in boiling water until they are 7 cooked and set aside.

Then saute the garlic kernels in oil, then add the chicken feet and stir-fry together, add Salt, appropriate amount of soy sauce and cornstarch, serve when cooked. 2. Make soup.

Add red dates, wolfberry, adenophora, carrots, etc. and simmer for 2 hours. Yes

1. Chicken feet in salted water

Ingredients: chicken feet, pepper, angelica, wolfberry, sesame oil, salt oil

Method: 1. Boil the chicken feet until the water is cooked , remove the fat, and then run it through with cold water.

2. Put the pepper, angelica, wolfberry, and salt together in the pot and cook. The smell will be a bit pungent when it is cooked, because of the pepper. After the above ingredients are fragrant, put the chicken feet in Put it down and simmer together for about 15 minutes until the chicken feet are fragrant. Then add some sesame oil and a little bit of MSG. Of course, you don’t need to add MSG, because the flavor of pepper and angelica is already very good, but how much should you add? Only a little salt makes it taste good

Chicken feet with pickled peppers

I only eat them

My favorite is braised!

Of course pickled pepper chicken feet are also good!

The chicken feet are braised and then sprinkled with a little chili pepper, cooked in sesame oil and dried. Very delicious!

Soaked chicken feet are delicious

1. Sichuan style cold chicken feet

2. Spicy chicken feet

3. Sauce chicken Feet

4. Five spice chicken feet

5. Chicken feet with pickled pepper

6. Tiger skin and chicken feet

7. Braised chicken Feet

8. Bad Chicken Feet

9. Crystal Chicken Feet

Many people have introduced how to eat it. In fact, there are many recipes, but I still want to eat it. Emphasis on some tips.

I am the cold dish supervisor of a five-star hotel. I hope it can be helpful to you.

The key to such materials lies in the process of pickling. Just soak it.

It doesn’t matter how you cook it, but you must soak it in brine overnight, and soak it raw for 12 hours. The bones will be delicious.

Add spices to the brine according to your own needs. and seasonings.

Adding some ethyl maltol and I G can make your dishes taste more mellow and outstanding.

If it helps, I hope you can give me points