Braised chicken feet tips, how to burn braised chicken feet

Phoenix's feet are loved by Chinese people because of their rich collagen and chewiness, which can be used for wine, snacks and meals. From south to north, Cantonese dim sum is steamed with soy sauce, ginger and spicy from Hunan, pickled pepper from Chongqing and Sichuan, salty and sweet from Jiangsu and Zhejiang, and braised salty and fresh from Hubei with spicy sweetness. Its flavor type has obvious regional characteristics, and I will share with you the practice of Wuhan:

1.The first choice is fresh chicken feet (most of the frozen goods on the market are available, which can be bought in large supermarkets), this kind of chicken feet are fresh and odorless, the taste is strong and umami enough, chop off the toes and wash them.

2.Add ginger slices to a pot under cold water, boil cooking wine to remove the smell, skim off the foam, remove it, wash and drain the water.

3.Use kitchen paper to absorb the surface moisture of the chicken feet, pour a little oil on the net pot, add rock sugar and fry the sugar color, fry until it is jujube red (large bubbles become small bubbles) and put the chicken feet to wrap the sugar color evenly (adjust the heat to prevent the sugar color from being too caramelized and bitter) Add ginger slices, an star anise, a small piece of cinnamon, five dried chili peppers, stir well, pour boiling water just over, add salt, light soy sauce, dark soy sauce, oyster sauce, rock sugar to taste and tone.

4.Bring to a boil over low heat and cook slowly until the flesh and bones are separated, pick out the spices, ginger slices, and dried chilies, reduce the juice over high heat until the soup is thick, and evenly wrap it on the chicken feet to serve on the plate.

Ingredients: 200 grams of chicken feet. Seasoning:

2 star anise, a small slice of cinnamon, 2 bay leaves, dried chili, ginger, garlic, rock sugar, dark soy sauce, chicken essence, green onion, cooking wine. Method: 1. Cut off the nails and calluses in the finger sockets of the chicken feet and wash them; Wash star anise, cinnamon and bay leaves, slice ginger, loosen the garlic with a knife and peel it, cut the dried chili pepper into two pieces and remove the seeds, and cut the green onion into flowers.

Process: Burning. Taste: Spicy.

Calories: Higher calories.

Ingredients: Cooking steps:

1.Cut off the nails and calluses in the finger sockets and wash them; Wash star anise, cinnamon and bay leaves, slice ginger, loosen the garlic with a knife and peel it, cut the dried chili pepper into two pieces and remove the seeds, and cut the green onion into flowers.

2.Boil the chicken feet in boiling water for about 2 minutes, remove and drain.

3.Remove the oil from the pan, add star anise and cinnamon, and stir-fry it over low heat until fragrant.

4.Add the chicken feet and stir-fry a few times, then add a little cooking wine and stir-fry well.

5.Add ginger, garlic, bay leaves, rock sugar, dark soy sauce and stir-fry until the chicken feet are colored.

6.Add an appropriate amount of boiling water (the water should be submerged over the chicken feet), add an appropriate amount of salt, chicken essence, and dried chili peppers, after boiling over high heat, scoop off the foam with a spoon, cover the pot, and turn to low heat and cook for about 25 minutes.

7.Finally, sprinkle with chopped green onions and stir well, (if there is still more soup, you can turn on high heat before putting the green onions to thicken the soup).

Cooking Tips:

The nutritional value of chicken feet is quite high, rich in calcium and collagen, eating more can not only soften blood vessels, but also have beauty effects Chicken feet should be blanched, cold water into the pot, and the whole blanching process should not be covered.

Rock sugar can be replaced with white sugar, but using rock sugar can make the finished chicken feet more shiny and beautiful.

The thirteen spices in the seasoning start the eye, you can try it. Other spices can be replaced as needed, and you can put some of them at home.

Both the dark soy sauce and the light soy sauce have a salty taste, so there is no more salt, so if you have a heavy taste, you can add some as you like.

The degree of crispiness of chicken feet can be adjusted by your own preference to control the simmering time, if you like to eat chewy, the cooking time will be shorter, and if you like to eat very crispy, you can cook for a longer time. If you want to save time, you can use a pressure cooker, but I don't like to use a pressure cooker, I like to simmer the chicken feet slowly over low heat until they are crispy.

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

The braised chicken feet are cooked as follows:

Tools Ingredients: 500 grams of chicken feet, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 10 peppercorns, 1 large ingredient, 2-3 dried chilies, 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, half a tablespoon of braised soy sauce, 1 tablespoon of light soy sauce.

1. Fu Mengzao cleaned up the chicken feet bought, cut off the nails, and washed them.

2. Add water to the pot, pour in cooking wine, blanch the chicken feet under cold water, boil for 2-3 minutes after the water boils, cook the chicken feet thoroughly, then remove the chicken feet and wash them with warm water.

3. Heat oil in the pan and turn the wok around to let the oil cover the entire wok.

4. Quickly crush the rock candy and knock it apart. Continue to stir the rock sugar over low heat until the rock sugar completely turns into a liquid shape. The color turns jujube red, then you will smell the aroma of caramel, and the sugar color will be fried.

5. Add green onions, ginger slices, garlic granules, dried chili peppers, Sichuan peppercorns, and ingredients, stir-fry evenly, and it is easier to splash oil when stir-frying chicken feet, so be careful not to be scalded.

6. Pour in hot water, the amount of water is level with chicken feet, then add cooking wine, braised soy sauce, light soy sauce, white pepper, bring to a boil over high heat, turn to low heat to cook, then add salt, and reduce the juice over high heat.

Braised chicken feet are good.

Braised chicken is a popular dish that meets the east and the west, and is eaten from north to south. Among the four major cuisines and eight major cuisines, traces of it can be found everywhere. Its main ingredients are chicken feet, etc., and the taste can be burned to be spicy.

Material. Chicken feet, ginger slices, garlic cloves, star anise, dried chili peppers, shallots, green onions, light soy sauce, dark soy sauce, salt, sugar, oil.

Method. 1 Cut the chicken feet and wash them, put them in a pot and blanch them, drain them out and set aside.

2 Prepare sliced ginger, garlic cloves, star anise, dried chili peppers, green onions, and green onions.

3 Heat the oil in a pan, add ginger, garlic cloves and star anise and stir-fry until fragrant, turn to medium heat and add dried chili peppers and chicken feet and stir-fry. (Be careful here, the skin of chicken feet is easy to burst, don't burn yourself!) ）

4 Add light soy sauce, dark soy sauce and a little sugar to continue stir-frying and coloring, then add a small bowl of water, cover and bring to a boil over high heat.

5 After boiling, open the lid and taste the saltiness of the water, add salt to adjust, then cover and turn to low heat until soft and flavorful.

6 Drain the juice over high heat, sprinkle in the green onions, and remove from the pot.

Tips: At the end, when the juice is collected, you can not collect it too dry, and leave a small amount of thick juice, so that the taste is more beautiful!