The practice of secret wind claws, how to make pickled pepper wind claws

In addition to eating three meals, people usually eat some snacks, many people especially like to eat chicken feet, chicken feet are especially loved by friends of all ages, but they are expensive to buy outside, and they can't eat to the fullest, especially young people, so they can make their own clean and delicious, eat as much as you want, this is not difficult to do, as long as you want to, let's introduce it.

First of all, put two catties of chicken feet in a pot of boiling water and cook for 10 minutes. In your spare time, chop a whole garlic into pieces, cut the red pepper into small pieces, and cut the coriander into small roots. After cooking, there will be a lot of slag in the chicken feet in the pot, take out the chicken feet and filter them with clean boiling water, and then put them in a pot that can be marinated (I use a small rice cooker) and put the cut trimmings in it.

Soy sauce, pour a whole bottle into it, pour half a bottle of aged vinegar, the ratio of the two is almost the same, and a tablespoon of sesame oil into it. Pour both into it to marinate the top chicken feet, and add some warm white water to just marinate the top chicken feet. Stir it with chopsticks so that the three seasonings can be evenly matched.

I forgot to put coriander in here. Seal it with plastic wrap. After 24 hours, it tastes good.

It's ready to eat. Parsley is very important and forgot to put it. After eating, the soup does not need to be poured out, and the marinade can be continued. Or a tablespoon or two of bibimbap at the time of the meal is also good.

Little ones definitely have an appetite. The chicken feet marinated in this way are simple and convenient. I often see dozens of seasonings in the pickled chicken feet of some recipes.

To be honest, I don't have that much heart to do the same. It doesn't have to be as simple as that.

Boiled chicken feet and rinse in cold water. Soak in the prepared sourdough. Stir it up from time to time to marinate it more evenly and absorb the flavor. The longer it gets, the more it tastes...

Pour both into it to marinate the top chicken feet, and add some warm white water to just marinate the top chicken feet. Stir it with chopsticks so that the three seasonings can be evenly matched.

Mix all the seasonings (chili, coriander, salt, sugar, vinegar, light soy sauce, sesame oil) and add half a cup of water to just reach the chicken feet, and then put them in the refrigerator. Ready to serve after 24 hours!

Preparation of lemon sour and spicy chicken feet:

Spare ingredients: 2 pounds of chicken feet, a little white wine, 2 tablespoons of white pepper, 4 slices of ginger, 3 coriander, 5 millet peppers, 5 cloves of garlic, 1 lemon, 5 spoons of light soy sauce, 5 spoons of aged vinegar, 2 spoons of sugar, a little sesame oil;

Production process: The first step is to prepare an appropriate amount of chicken feet, first cut off the nails of each chicken claw, then carefully clean the impurities on it, put it on the board to chop it open, rinse the blood water again, and control the water for later use;

In the second step, cut a small piece of ginger into slices, peel the garlic and cut it into minced garlic, wash the millet spicy and cut it into rings after removing the root, wash a little coriander and cut it into sections, add water to the pot, put in the processed chicken feet, then add ginger slices, white wine and pepper, and start to boil in cold water;

The third step, after about 15 minutes, take it out, rinse it with cool boiled water, put it in the ice cube water prepared in advance, and put it in the refrigerator for a while, during this process, the seasoning juice, light soy sauce, sugar, vinegar, millet spicy, garlic, coriander, salt, sesame oil and three slices of lemon;

The fourth step, stir fully until the sugar melts, that is, the juice, at this time the chicken feet are almost refrigerated, take out the chicken feet from the refrigerator, take the chicken feet out of the water, control the moisture in them, and then put them in the pre-mixed sauce, fully stir evenly;

Step 5, Finally, put a few slices of lemon on top of the chicken feet, cover them with plastic wrap, put them in the refrigerator for 10 hours, turn them frequently in the middle, and then remove them after soaking them to taste.

Ingredients: 500 grams of chicken feet, 5-10 pickled red peppers and millet peppers [1], 10-15 cloves of garlic, 1 ginger, 5 grams of Sichuan pepper, 2 grams of pepper.

A tablespoon of cooking wine, an appropriate amount of pickled pepper water, and an appropriate amount of boiling water.

Production steps: 1. After cleaning the phoenix claws, chop them from the middle for later use; Ginger cut into slices.

2. Boil in boiling water for 10-15 minutes, then remove and drain.

3. Put boiling water in a large bowl, cool and add garlic, soaked red pepper, ginger slices, and Sichuan pepper.

4. Take the old altar kimchi water (the same weight as boiling water), pour it into the water, add cooking wine and pepper, and then mix thoroughly.

5. Pour the boiled chicken feet into the cooled kimchi water and soak for 30 minutes.

6. You can add celery, carrot strips, onions and other vegetables for better flavor.

A pound of pheasant feet, wild pepper, ginger, garlic, Sichuan pepper, white vinegar, rice wine, salt, monosodium glutamate, sugar, chili.

Method: 1. Wash the chicken feet, remove the roots of the chicken feet, and cut two petals, put water in the pot to boil, pour in the chicken feet, put salt, ginger slices, rice wine, vinegar, peppercorns to remove the smell, boil the water for 7 minutes and start the pot (don't cook it out of date, it won't be refreshing for a long time);

2. After getting out of the pot, rinse in cold boiled water, then drain the water and set aside, rinsing with cold boiled water is to make the chicken feet taste more refreshing;

3. Pour a small amount of cold boiled water in the basin first, put peppercorns and wild peppercorns (pickled pepper water should also be put in, only half a bottle is put in, it is already quite spicy).

Sliced ginger, garlic, salt (more), monosodium glutamate (a small amount), white vinegar (the same amount of water as the cold boiled water in the front).

White sugar (preferably rock sugar, rock sugar plays a refreshing role, and when the rock sugar runs out at home, only replace it with white sugar).

Chili pepper (you can leave it out, I put it to take pictures to look good), you can also adjust it according to your own taste, put more wild pepper if you love spicy, and put more vinegar if you love sour;

4. Then pour the drained pepper into the prepared soup to soak, the soup should cover the chicken feet, put it in the refrigerator, soak it for more than a day, and turn it every few hours to make it taste even.

3. It is best to soak for more than a day and turn it every few hours so that the flavor is even.

Ingredients: chicken feet; Excipients: pickled red pepper, water, ginger, star anise, bay leaves.

Seasoning: cooking wine, Sichuan pepper, salt.

Method. 1. Wash the chicken feet, cut off the nails of the chicken feet, and chop them with a knife to make it easy to taste.

2. Put the chicken feet in a pot, add an appropriate amount of water, add ginger and cooking wine to blanch, then remove and drain.

3. Add water from another pot, put in the chicken feet, and then put in the peppercorns, spices, and bay leaves.

4. Add salt, bring to a boil over high heat and turn to medium-low heat.

5. Cook for about 8 minutes, and turn off the heat if the chopsticks can easily penetrate the chicken feet.

6. Remove the chicken feet, rinse with tap water, and then let them cool thoroughly.

7. Prepare a glass container and put in a layer of pickled pepper.

8. Put the rinsed chicken feet in again.

9. Add another layer of pickled pepper. Pour in the pickled pepper water, cover with a lid, soak and marinate for a day or more before serving.

Tips: 1. After the chicken feet are cooked, rinse them with running water, so that the gelatinous and greasy on the surface can be washed away to avoid the appearance of meat jelly.

2. If the pickled pepper water you bought is not enough, you can put in the same amount of purified water and 2 tablespoons of rice vinegar.

3. If time permits, you can soak it for 3 days, which will be spicier and more flavorful. Stir it every once in a while to make the flavor more even.

5. When boiling chicken feet, you can put more salt to achieve the purpose of flavoring in advance.

6. Chicken feet don't have to be cooked too soft to maintain the taste and appearance.

7. When buying chicken feet, try to choose bright colors and no blood stains.

The specific steps of the phoenix claw production method are as follows:1.When the ingredients are ready, cut the nails off the chicken feet and chop them small with a knife to make it easier to absorb the flavor.

2.Put the chicken feet in a pot, add water, add ginger and cooking wine to blanch, then remove and drain. 3.

Add water to another pot, put in the chicken feet, and put in the peppercorns, spices, and bay leaves in turn. 4.Add salt, turn to medium-low heat on high heat, cook for about 8 minutes, chopsticks can easily penetrate the chicken feet, and you can check the Li fire.

5.Remove the chicken feet, rinse with water, then let them cool thoroughly, prepare a glass container, and put in a layer of pickled peppers. 6.

Add the cooled chicken feet and a layer of pickled peppers. 7.Pour in the pickled pepper water, cover with a lid, soak and marinate for 1 day or more, and you can serve.

1. Cold chicken feet, first wash the chicken feet and marinate them with coarse salt, rinse off the coarse salt with water before cooking, put the chicken feet after boiling water, blanch and pour out the chicken feet and then wash the chicken feet with water, then boil the water, put the chicken feet, add an appropriate amount of cooking wine and ginger slices, cook for 10-15 minutes on low heat, you can easily pierce it with chopsticks, rinse the cooked chicken feet twice with cold boiled water, and then soak them in cold boiled water or ice water for about 30 minutes, put the soaked chicken feet into the container, add the prepared green onions, ginger, garlic, coriander, and chili peppers, oyster sauce, aged vinegar, soy sauce, clear oil, sesame oil stir and then cover with plastic wrap and put it in the refrigerator for more than three hours.

2. Spicy chicken feet, first cut the chicken feet in half, then blanch them for later use, cut the ginger into large slices, cut the dried chili peppers into sections, put a little oil in the pot, put the ginger on low heat, add the blanched chicken feet after stir-frying slightly, stir-fry over medium heat until the chicken feet are turmeric, then turn to low heat and add the dry chili pepper segments, fry the spicy taste, add salt, stir-fry evenly with dark soy sauce, and then add enough boiling water to stew the chicken feet until soft and glutinous and then reduce the juice over high heat, and then you can eat.

Eat, there is less material and phoenix, and there is no claw to go to school to eat more and love, yes, I know me. It's not enough to stew.

1. Materials: 500 grams of chicken feet, 200 grams of wild pepper, 40 grams of rice vinegar, 100 grams of cool white open (because wild pepper has a salty taste, there is no need to add salt at all, and it is best to choose wild pepper with more pickled pepper juice, in that case, there is no need to add rice vinegar and cool white open).

2. Wash the chicken feet and cut off the nails.

3. Wash the chicken feet and boil them in boiling water, preferably with a piece of ginger.

4. Skim off the foam, so that the chicken feet will have no peculiar smell.

5. About 10 minutes, you can easily pierce it with chopsticks. Do not cook for too long, otherwise it will affect the taste.

6. Rinse repeatedly with water to remove the greasy surface of the chicken feet, then divide them into suitable segments, and finally soak them in ice water for 15 minutes.

7. Put the chicken feet into the Lockme Metera box, pour in the pickled peppers, and it is best to cover the chicken feet. If the pickled pepper water is not enough, you can add rice vinegar and cool it.

8. Cover the lid of the Metrole box, put it in the refrigerator, and after a day, you can eat.

Ingredients: 500g chicken feet.

Excipients: Appropriate amount of dried chili pepper, appropriate amount of chives, appropriate amount of bay leaves, 4 star anise, appropriate amount of Sichuan pepper, appropriate amount of honey, 5 garlic granules, appropriate amount of onion, appropriate amount of white vinegar, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of pepper, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of sesame oil, appropriate amount of oyster sauce.

The practice of tiger skin and phoenix claws.

1. Wash the chicken feet, remove the fingertips in front of them, and divide them into two, or you can remove the bones according to your taste. Boil water in a pot, two tablespoons of white vinegar, two tablespoons of maltose honey, boil into the chicken feet and blanch until they change color and remove them.

2 After blanching, drain the chicken feet completely.

3. Put the oil in the pot wider, add the chicken feet and fry until browned. It must be noted here that the oil should be as wide as possible or fried in batches, so as to avoid turning over halfway, and the chicken feet should be covered with a lid when they enter the pot, and the heat should be evenly matched by shaking the pot, because the chicken feet are very oily in the process of frying! Be careful not to burn it!

4 Put one or two bay leaves and star anise in the water and soak in the freshly fried chicken feet.

5. After soaking for three or four hours, the skin of chicken feet that was still tight before will be wrinkled, and the "tiger skin" will begin to take shape.

6. Add a little pepper, an appropriate amount of sugar, pepper and salt to steam for an hour in the water before soaking. Then simmer for about 15 minutes.

7. While steaming the chicken feet, squeeze some scallion oil; Stir some sauce with water, light soy sauce, dark soy sauce, oyster sauce, sugar and salt. It is precisely because of this dish that I fell in love with scallion oil, and after trying it a few times, I found that the scallion oil made by using green onions, shallots and half an onion is more fragrant.

8. Drizzle the steamed chicken feet with scallion oil, mixed sauce, chicken essence, sesame oil, garlic granules, dried chili peppers, and steam for 10 minutes, simmering for 5 minutes.

When frying chicken feet, it's best to cover the lid, because the power of chicken feet to burst oil is too powerful! When frying, even if it is fried a little crispy, it doesn't matter, the process of soaking will allow the skin and flesh to absorb the flavor of spices and re-expand Q bounce, scallion oil is very versatile, don't have a big fire when frying, and don't cover it, otherwise it will become a rotten onion flavor. If you like to eat spicy flavor, you can add black bean sauce and shredded chili peppers.

The practice of tiger skin and phoenix claws.

Method 1. Material.

A pound of chicken feet, cut in half and wash it after manicure.

Method: After repairing the chicken feet, put them in water and boil them (put a spoonful of maltose and a spoonful of white vinegar to prevent boiling until the skin rots), cook and remove the sieve and dry the water and fry it in the oil pan (put it in when the oil is seven or eight mature), and remove the dry oil when it is browned and yellow.

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

Sauce preparation method: corn flour, corn starch, a little flour, add cold water and stir into a pulp, add half a bowl of water, light soy sauce, a little dark soy sauce, 60 grams of sugar, 40 grams of oyster sauce.

After the sauce boils, add tempeh, minced garlic, red pepper rings, scallion oil, and sesame oil to add the chicken feet and stir well. Put the stirred chicken feet into the steamer and steam for 6 minutes, (mainly to remove the smell of raw garlic) The chicken feet are more flavorful.

Tips] After the chicken feet are fried thoroughly, they must be soft and swollen, and then cooked with ingredients.

Practice 2. Raw material.

Chicken feet, ginger, garlic, dried chili, sugar, salt, five-spice powder, cooking wine, light soy sauce, dark soy sauce, oyster sauce, white pepper, Lao Gan Ma tempeh paste, sesame oil, white vinegar, honey.

Method. 1. Ingredients: chicken feet; Ingredients: ginger, garlic, dried chili, sugar, salt, five-spice powder, cooking wine, light soy sauce, dark soy sauce, oyster sauce, white pepper, lao gan ma's tempeh paste, sesame oil, white vinegar, honey;

2. Put the washed and cut chicken feet into the water, add cooking wine and ginger slices and cook for about 2 minutes, then remove them;

3. Soak the chicken feet in water to remove the foam;

4. Dry the chicken feet with a mixture of honey and white vinegar after the skin moisture, and then dry to prevent oil splashing when frying;

5. When the oil is poured into the pot and boiled until it is hot, add the chicken feet and fry it; (Remember to cover the pot and be careful not to splash it with oil).

6. Scoop up the fried golden chicken feet and drain the oil, and soak them in cold water (ice water is better) for at least 1 hour;

7. Prepare seasonings when soaking, mix ginger, garlic, dried chili, sugar, salt, five-spice powder, cooking wine, light soy sauce, dark soy sauce, oyster sauce, white pepper, Lao Gan Ma tempeh sauce, and sesame oil into a sauce for later use;

8. Put the soaked chicken feet on a plate and steam them in a steamer, pour the sauce on the steamed chicken feet after about 15 minutes, mix well, and then steam for 20 minutes.