How to make crispy salted chicken feet?

In our life, many friends prefer to eat chicken feet, and there are many ways to make chicken feet with different tastes. Today, Bian Xiao will introduce you to the specific production method of chicken feet of Hakka Salt Bureau. Come and have a look!

Baked chicken feet with salt is a famous dish of Han nationality and belongs to Cantonese cuisine. Originated in Meizhou City, Guangdong Province, because the Central Plains and the mountainous areas of eastern Guangdong belong to the inland hinterland, the non-staple food used in Meizhou Hakka cuisine is livestock and wild vegetables, and there are few seafood products. There is a saying that "no chicken is not clear, no meat is not fresh, no duck is not fragrant, no elbow is not thick". Over time, Hakka cuisine gradually became its own, while Hakka salty chicken feet came from Hakka salt.

Cuisine characteristics

Chicken feet 12, ginger slices, pepper granules, onion seasoning: 30-35g of salted chicken powder, cooking wine and pure sesame oil.

working methods

1. soaking: add chopped green onion, ginger slices and cooking wine into pepper water, rinse the bought chicken feet, cut off the nails and soak for 2-3 minutes; Wash the soaked chicken feet again, especially the yellow cocoon skin of the feet should be torn clean. (Just gently tear off the soaked chicken claw cocoon skin. )

2. Soak in water: put water in the pot, add ginger slices, onion segments and cooking wine to boil, and blanch the soaked chicken feet in a boiling water pot to remove the fishy smell;

3. Brewing: Take out the scalded chicken feet, rinse them with running water and drain them for later use;

4. Pickling: the pickled chicken powder is made into paste with pure sesame oil, and poured into chicken feet to mix well for later use;

5. Put the chicken feet in a fresh-keeping bag, rub and massage, seal with a sealing clip, and marinate in the refrigerator overnight;

6. Lay tin foil on the bottom of the steamer for later use;

7. Add water to the steamer to boil, put the pickled chicken feet into the steamer and steam them over high fire. (about 15 minutes) 8. Take out the steamer, directly take out the chicken feet together with the tin foil laid on the bottom, move them into a baking tray, put them in an oven preheated to 200℃, and bake them until the skin is dry and fragrant (about 5-8 minutes). The prepared salted chicken feet are suitable for hot and cold food.

Through the above introduction, you have a clear understanding of the specific production method of chicken feet in Hakka Salt Bureau! This method is simple, but it tastes delicious. If you are interested in your life, try it quickly!