How to make braised chicken feet How to make braised chicken feet delicious

Ingredients. A few chicken feet.

Accessories. A pinch of pepper and an appropriate amount of sugar.

Soy sauce to taste a pinch of ginger.

A pinch of salt A pinch of chicken bouillon.

Appropriate amount of large ingredients Appropriate amount of chili pepper.

Orange peel to taste and a little water.

The steps of how to make braised chicken feet.

1.Chop off the nails of the chicken feet you bought, and then put them in water and cook them for a while, about ten minutes, and set aside.

2.Put the oil, put the peppercorns in it, fry it for a while, and the fragrance will come out, and then remove the peppercorns.

3.Put the sugar, let him just melt on low heat, you can put the chicken feet in, (pay attention to the water content of the chicken feet removed, otherwise it is easy to splash the oil and hurt yourself) Put the soy sauce, fry it, and color the chicken feet.

4.Put water, ginger, spices, spices, chili peppers, orange peel (if it's a chicken product or something, put some orange peel to taste), salt, chicken essence, and bring to a boil. Then cover over low heat and simmer slowly.

How to cook braised chicken feet? Remove the chicken feet, add ginger slices and cooking wine, remove and wash, add Orleans seasoning, marinate for 20 minutes, add onion and garlic to the pot and stir-fry until fragrant, and then pour in the marinated chicken feet.

How to cook braised chicken feet? Clean up the chicken feet, add green onion and ginger cooking wine to remove the smell, then add the seasoning package to stew for 30 minutes, and finally add some shiitake mushrooms.

The traditional method of beckoning fortune, don't miss it when you pass by.

Today, I would like to introduce to you a delicacy with chicken feet as the main ingredient, the name is braised chicken feet, the skin and bones are easy to separate, the skin is soft and smooth, and the bones are crispy, which is suitable for all ages. Today, I will introduce a basic version, I believe you will be able to, come on!

Ingredients: 750g chicken feet, a small handful of Sichuan pepper, two star anise, two small pieces of cinnamon, two small pieces of bay leaves, 10g of rock sugar, one tablespoon of cooking wine, three tablespoons of dark soy sauce, two tablespoons of light soy sauce, half a teaspoon of thirteen spices, two slices of ginger.

Method: 1Prepare the ingredients and various spices.

2.After rinsing the chicken feet, subtract the nails one by one. Soak in a bowl with lightly salted water for three hours, changing the water several times in between.

3.Put half a pot of water in a pot, pour in the chicken feet, bring to a boil over high heat and continue to cook for three minutes. Remove the chicken feet, rinse them with running water, and drain.

4.Pour the chicken feet into the pot and put water to roughly cover the chicken feet. Once boiling, add one tablespoon of cooking wine, two slices of ginger, three tablespoons of dark soy sauce and two tablespoons of light soy sauce.

5.Put the peppercorns, star anise, cinnamon, and bay leaves into the tea bag (if there is no tea bag, put it directly into the pot), put it in the pot, and then put in the rock sugar and half a teaspoon of thirteen spices.

6.After boiling again, turn to low heat for about 80 minutes, until the chicken feet are crispy and flavorful, turn to high heat to reduce the soup in the pot.

Tips: 1. Don't cook chicken feet for too long, after a long time, the meat will be easy to be soft, because chicken feet are different from other parts of chicken, and Q elastic tendons will be a little more delicious.

2. Choose fresher chicken feet, and try not to always choose the cheaper frozen chicken feet.

3. After the chicken feet are washed, use a knife to cut a knife horizontally in the center of their palms, so that the meridians between the chicken feet will be cut so that they will not shrink during steaming.

Answer hello dear, I am happy to answer your questions, for you to find the following answers for your reference pro [flowers] [love you] 1, secret braised chicken feet preparation: chicken feet, pepper, star anise, cinnamon, bay leaves, rock sugar, cooking wine, dark soy sauce, light soy sauce, thirteen spices, ginger method: wash the chicken feet and cut off the nails.

Put half a pot of water in the pot, pour in the chicken feet, boil over high heat and continue to cook for three minutes, remove the chicken feet and rinse them with running water, and drain. Pour the chicken feet into the pot, put water to roughly cover the chicken feet, after boiling, add one tablespoon of cooking wine, add two slices of ginger, add three tablespoons of dark soy sauce and two tablespoons of light soy sauce, put Sichuan pepper, star anise, cinnamon, and bay leaves into the tea bag and put them in the pot. Add the rock sugar and add half a spoon of thirteen spices.

1. Ingredients: chicken feet, ginger, garlic, Sichuan pepper, star anise, bay leaves, cinnamon, grass fruit, dried chili; Seasoning: light soy sauce, dark soy sauce, oil, salt;

2. Prepare 300 grams of chicken feet, as well as some ingredients used, clean the chicken feet, cut off the nails, and then cut a chicken feet into three small pieces and put them on a plate for later use.

3. Put the chicken feet into the pot under cold water, put in 1 spoon of cooking wine, 4 slices of ginger, a small handful of peppercorns, wait for the heat to boil, and then cook for 2 minutes to remove the fish.

4. Boiled chicken feet, take them out and cool them, then clean them, cold water can make the chicken feet cool down quickly, and the taste becomes more chewy and tough.

5. Stir-fry sugar color, pour cooking oil into the hot pan, put 10 Xiaoice sugar, use medium-low heat, while heating and crush with a spoon, the rock sugar will melt and slowly fry the sugar color, after the big bubble, it begins to slightly yellow, the bubbles become smaller, and the color deepens.

6. At this time, pour in the chicken feet and garlic, stir-fry evenly, let the sugar color evenly wrap on it, and continue to stir-fry over medium-low heat to achieve the purpose of coloring the chicken feet.

7. According to personal taste, add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, half a tablespoon of salt, 2 star anise, 5 bay leaves, 1 cinnamon, 1 grass fruit, 8 dried chili peppers, and do not eat spicy.

8. Add water that has not been over the chicken feet, of course, you can also replace it with beer, boil over high heat, turn to low heat and simmer for about 50 60 minutes, then change to high heat to reduce the juice. The spicy braised chicken feet are ready.

1. After washing the thawed chicken feet, chop off the sharp nails of the chicken feet.

2. Boil a pot of water and prepare the brine by yourself. Light soy sauce, dark soy sauce, salt, chili, star anise, seasoning. Once the water is boiling, put the chicken feet on high heat and cook for 20 minutes.

The time can be considered at your own discretion, mainly because the chicken feet are in color, into the taste, poke with chopsticks, and it's okay to rot. However, don't cook it for too long, or the chicken feet won't be chewy. ）

3. Then heat the wok, add oil, green onion and garlic, and prepare to put it in the pot. It is best to add some cooking wine when stir-frying.

4. Finally, put some ingredients, monosodium glutamate and the like, and get out of the pot!

The family version of braised chicken feet is delicious to cook in the following way:

Ingredients: 400 grams of chicken feet.

Excipients: 2 grams of cinnamon, 1 gram of bay leaves, 1 gram of cumin, 2 grams of dried chili peppers, 2 grams of sesame peppers, 5 grams of rock sugar, vinegar, salt, appropriate amount of oil.

Specific steps: Judge oranges.

1. Chop off the tips of the chicken feet, put them in a basin and add water to soak them.

2. Blanch the chicken feet, boil water in the pot, add 6 grams of maltose, pour in the chicken feet, and put in maltose, which can make the chicken feet easy to color in the future cooking, blanch for about a minute, pour out the water control and set aside.

3. Heat the oil in the pot, pour out the hot oil after fully sliding the pan, pour in the cold oil, the hot pan cold oil is to prevent the chicken feet from sticking to the pan, put the chicken feet and keep shaking the wok to prevent the chicken feet from sticking to the pan, if the pot is too dry, then put in a little vegetable oil, so that the chicken feet are evenly heated, and gradually turn golden brown and pour out for later use.

4. Heat oil in the pot again, add green onions, ginger and prepared ingredients to stir-fry together, stir-fry the fragrance, put in 5 grams of bean paste, stir-fry the red oil of bean paste, put in chicken feet and continue to stir-fry, pour in 5 grams of cooking wine, pour cooking wine to reduce the fishy smell of chicken feet, add an appropriate amount of water, the amount of water does not exceed the chicken feet can be dug up to the group.

5. Add the dark soy sauce to extract the base color, start seasoning below, add 3 grams of spicy fresh sauce, 2 grams of chicken broth powder, 2 grams of pepper, 2 grams of balsamic vinegar, and 3 grams of light soy sauce.

6. Halfway through the boiling time, pick out the green onions, ginger and ingredients, continue to collect the juice over high heat, at this time the chicken feet have lacked core and slowly enter the flavor, continue to shake the pot to flavor the chicken feet, the soup is gradually closed to viscous, pour in a little water starch and quickly stir-fry a few times, put in the green and red pepper rings to continue to stir-fry, and after stir-frying evenly, you can put it out of the pot and put it on the plate.

The delicious cooking method of the family version of braised chicken feet is as followsIngredients: chicken feet, green onion, dried chili, ginger, star anise, cinnamon, bay leaf, old wine, light soy sauce, dark soy sauce, water.

Tools: scissors, kitchen knives, woks.

1. Wash the chicken feet and cut off the nails, and prepare green onions, dried chilies, ginger, star anise, cinnamon, bay leaves and other seasonings.

2. Blanch the chicken feet in cold water with ginger slices and old wine to remove the smell and increase the fragrance, boil the water for 2 minutes, remove and wash.

3. Add blanched chicken feet to a pot under cold water, add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, two dried chili peppers, 1 star anise, two small pieces of Kaitze cinnamon, 1 bay leaf, green onion knotted, and the chicken feet can be submerged in water.

4. Bring to a boil over high heat, turn to medium-low heat and cook for about 30 minutes, then add some dark soy sauce to taste.

5. Finally, collect the juice.

Here's how to make the delicious braised chicken feet home version:Ingredients Tools: 20 chicken feet, 6 cloves of garlic, 4 slices of ginger, 2 star anise jujubes, appropriate amount of cinnamon, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, a little balsamic vinegar, a little pepper socks, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of chopped green onion, appropriate amount of cooking oil, pot, spatula.

1. Remove the nails of the chicken feet, blanch and rinse.

2. Pour oil into a hot pan, add an appropriate amount of rock sugar and fry the sugar.

3. Cook slowly over low heat until all melted, and don't paste the pot.

4. Pour in the chicken feet and stir slowly.

5. Add cooking wine, dark soy sauce, light soy sauce, ginger slices, garlic, star anise, cinnamon and water, cover and cook.

6. Bring to a boil over high heat and simmer slowly, then add salt, pepper and vinegar to taste, stew until the Zhengbi soup is viscous, add chopped green onion and stir-fry evenly.