How to make phoenix claws, how to make phoenix claws

It's very refreshing to do this.

Seasoning of pickled pepper and phoenix feet: 1 kg of chicken feet (3 people), kimchi salt (Huai salt), a bottle of wild pepper, a number of peppercorns, ginger, cooking wine, white vinegar, sugar, monosodium glutamate.

1. Cut off your nails. Cut in half (two finger halves).

2. Take up a pot of water (the mineral water I use, cold boiled water can also be used), put kimchi salt, and then put in, soak wild peppercorns, a few peppercorns, sprinkle in a little white wine and a little white sugar. Add white vinegar, add some monosodium glutamate, and put in the refrigerator to cool into ice water. The purpose of cold water is to make the skin of the phoenix claws more crispy.

3. Boil a pot of water, add cooking wine, ginger slices, and cook the phoenix feet first. Seven ripe, take out, rinse with cold water, the purpose is to remove the glue.

4. Put the brewed phoenix feet in it, soak it for a day, and taste it.

Braised chicken feet : 750g chicken feet

Sichuan pepper A small handful.

Anise two.

Cinnamon Two small pieces.

Two small pieces of bay leaves.

10g of rock sugar and 1 tablespoon of cooking wine.

3 tablespoons dark soy sauce.

Light soy sauce: 2 tablespoons.

1/2 teaspoon of thirteen spices.

Ginger 2 slices The recipe for making braised chicken feet secretly.

Prepare the ingredients and various spices.

After rinsing the chicken feet, subtract the nails one by one. (Personal hygiene still needs to be done, cutting off the nails feels better to eat).

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.

Pour the chicken feet into the pot and put water to roughly cover the chicken feet.

Once boiling, add a tablespoon of cooking wine.

Add two slices of ginger.

Add three tablespoons of dark soy sauce and two tablespoons of light soy sauce.

Put the peppercorns, star anise, cinnamon, and bay leaves into the tea bag and put them in the pot. (If you don't have a tea bag, you can put it directly into the pot).

Add rock sugar. Add 1/2 teaspoon thirteen spices.

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.Blanch the chicken feet, put cold water into the pot, and do not cover the whole blanching process.

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

3.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.

4.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.

5.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.

Many people make lemon chicken feet unpalatable and miserable. Today's decent lemon chicken feet.

After eating the first bite, you can't stop at all, and you deserve to hug the delicious phoenix claws.

Spicy and non-spicy! Meet your needs and those of your children!

Phoenix's claws are more delicious in this way.

Weird chicken feet. Ingredients: chicken feet, ginger slices, garlic granules, green onions, cooking oil, dark soy sauce, light soy sauce, oyster sauce, braised soy sauce, sugar, vinegar, chili powder, cooking wine, fish sauce.

Method:1Chop the chicken feet to remove the nails, chop them in half, clean them, slice the ginger, pat the garlic loosely, and cut the green onion into sections for later use;

2.Boil water in a pot, add chicken feet, ginger slices, green onions and cooking wine, boil the water and cook for another 5 minutes until the chicken feet are 7 minutes cooked;

3.Mix the sauce while boiling the chicken feet: dark soy sauce, fresh light soy sauce, cooking wine, fish sauce, oyster sauce, braised soy sauce, vinegar, sugar and a small amount of water to make the juice for later use;

4.Remove the boiled chicken feet and put them in clean water to clean them and drain the water;

5.Heat the wok, add the oil, add the ginger, garlic and green onion and stir-fry until fragrant;

6.Stir-fry the chicken feet and fry the water dry;

7.Adjust the juice and simmer, add chili powder and stir well when the juice is almost dry, then try the taste, add sweet, sour, salty and spicy as appropriate, and adjust to suit your own taste.

Grilled chicken feet. Ingredients: chicken feet (500g), marinade, barbecue marinade.

Method:1Wash the chicken feet and remove the toenails;

2.marinade (if there is no ready-made marinade at home, you can mix soy sauce, cooking wine, rock sugar, salt, pepper, spices and other seasonings you like with water and boil them slowly) barbecue marinade;

3.Put the chicken feet into the marinade and cook over high heat for about 15-20 minutes, and you can easily pass through the chicken feet with chopsticks;

4.Remove the chicken feet and cool them in cold water, and soak them for 10 minutes to remove the mucus on the surface of the chicken feet;

5.Then soak the chicken feet and put them in a container, pour the marinade seasoning and rub it by hand, so that the seasoning and the chicken feet are fully mixed and marinated for more than 1 hour;

6.Take out the marinated chicken feet, skewer the chicken feet with bamboo skewers, and bake them in the middle of the oven at 180 degrees for 10 minutes;

After a few minutes, take out the baking tray and turn over the chicken feet, and use a brush to evenly brush a layer of marinade on the surface of the chicken feet, and then put the baking tray into the middle of the oven, and bake at 180 degrees for 10 minutes.

Tips: 1. Chicken feet must be boiled first, so that the fishy smell can be removed, and then it is easy to ripen when baked;

2. Soak the boiled chicken feet in cold water for a while to remove the mucus on the surface of the chicken feet and facilitate the growth of the chicken feet;

3. The longer the marinating time, the more flavorful it is, and it is best to marinate for 24 hours, so that the taste is stronger.

Crystal phoenix claws. Materials.

1 and a half pounds of chilled chicken feet; salt to taste; 3 slices of ginger; 3 star anise; about one-third of the salt-baked chicken powder (20g packets); sesame oil to taste; Appropriate amount of chili oil (optional); Appropriate amount of white sesame seeds (stir-fried until fragrant); A little bit of chicken bouillon.

Method. 1. Prepare a large bottle of purified water or cool white water one night in advance, refrigerate it for later use (or use pure water to cool and boil ice cubes).

2. Thaw the chilled chicken feet, wash them, cut off the sharp nails, blanch them, and rinse off the floating dust with tap water for later use.

3. Pour an appropriate amount of water into the pot (at least not over the chicken feet), add ginger slices, wash and break the star anise and spoon of salt (a small seasoning spoon), boil, put in the chicken feet, and cook over medium heat for 15 to 20 minutes (adjust according to the hardness you like).

4. Rinse the boiled chicken feet with tap water first, drain the water, soak in the cold and white boiled pure water that has been chilled in advance, soak it thoroughly, and then drain the water.

Prepare a large clean bowl, put in the chicken feet, put 1 teaspoon of salt, a little chicken essence, about one-third of the salt-baked chicken powder, an appropriate amount of sesame oil and sautéed white sesame seeds, mix well. If you like spicy food, you can add some chili oil.

Seal the plastic wrap or put it in the crisper box, refrigerate for about 6 hours and serve.

If the time is tight, you can first mix the chicken powder, chicken essence and salt with salt, marinate at room temperature for about 45 minutes, stir a few times in the middle, and finally put sesame oil and sesame seeds, and seal the mixed crystal phoenix feet with plastic wrap and refrigerate for 2 hours or more).

White sesame seeds must be freshly fried to be fragrant enough. I sprinkled a lot of sesame seeds for children who like to eat sesame seeds

1. Wash the chicken feet first.

2. Fill the pot with water, put the chicken feet in, put some salt, a little ginger slices, a little vinegar and cook over high heat

3. Wait until the oil star comes out in the pot, the water is boiling, and there is a little bit of small foam on the water surface, take out the chicken feet, clean them with water, and remove the water in the pot.

4, fill the pot with water again, put the chicken feet in, this time there are any condiments, then put it in, generally I will put salt, dried chili, soy sauce, vinegar, ginger slices, if there are garlic seeds, it will also be chopped, put it in the middle of the back, vinegar, cooking wine, I don't like to enlarge the material star anise, I don't like the taste of the things that come out of the cooking Remember that the water should be a little more than the chicken feet, or the water is not enough after boiling on high heat

5. Turn on high heat and cook.

6, halfway to pay attention to take care of the chicken feet boiled to what extent, generally boiled until the water does not live chicken feet, almost open to boil rotten, change to low heat and then slowly boil down You can eat, don't wait for the water to boil dry, the water that boils the chicken feet will freeze later, better than the chicken feet

ps Indispensable ingredients, salt, balsamic vinegar, ginger, dried chili, soy sauce are used for dyeing It doesn't matter if the rest is less.

Main ingredients: two catties of chicken feet, a lemon, a little coriander, a whole garlic, five chili peppers, about 100g of Thai chutney, three teaspoons of white vinegar, three teaspoons of soy sauce, three teaspoons of oyster sauce, and two spoons of salt.

How to make it: 1) Wash the chicken feet and remove the nails, boil the water, put in the chicken feet and cook for about 10 minutes.

2) Put the boiled chicken feet in cold water for a while, and cut the chicken feet in half after passing through the cold water.

3) After arranging the chicken feet, slice the lemon and put it in the chicken feet.

4) Chop the coriander, mince the garlic, and chop the pepper into minced and set aside.

5) After the ingredients are cut, put the chicken feet in and stir together, add an appropriate amount of salt, a little soy sauce, a little white vinegar, and oyster sauce is used to enhance the flavor, so it is recommended to put a little, it doesn't matter if you don't put it.

6) After mixing, put it in the refrigerator and wait for 3 hours before eating

Lo-flavored phoenix feet. Main ingredients: 400 grams of chicken feet, 5 grams of cooking wine, 15 grams of rock sugar, 1 star anise, a piece of cinnamon, bay leaves, 2 shallots, 5 grams of light soy sauce, 3 grams of dark soy sauce, 3 grams of vinegar, a small piece of ginger.

How to make it: 1) Wash the chicken feet, cut off the nails, blanch them in a pot under cold water, scoop them up again, and wash them again with cold water.

2) Put a little oil in the pot, fry the sugar with rock sugar, the fire should be small and easy to master, fry until the jujube is red, and then turn the heat down, if it bubbles, turn off the heat immediately, otherwise it will be scorched and bitter. The color made by fried sugar color is beautiful, but it will be sweet, and if you don't like to eat sweet, you can not fry sugar color.

3) Pour in the chicken feet, add some dark soy sauce and stir-fry for a while, the dark soy sauce will look better in color.

4) Pour in water, add cooking wine, light soy sauce, vinegar, salt, star anise, cinnamon, bay leaves, ginger, green onion, bring to a boil over high heat, cover and cook over medium heat for 20 minutes. If you like spicy, you can add some dried chili peppers, and if you like hemp, add some peppercorns.

5) Cook until the juice is reduced and colored, and then remove from the pan and enjoy.

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

2.After washing, put the chicken feet in boiling water and boil, preferably with a piece of ginger.

3.Skim off the foam so that the chicken feet don't smell.

4.It takes about 10 minutes, and you can easily prick it with chopsticks. Do not cook for too long, otherwise it will affect the taste.

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

6.Pour the pickled pepper into the chicken feet box, preferably over the chicken feet. If the pickled pepper water is not enough, you can add rice vinegar and cool it.

7.Cover the box, put it in the refrigerator, and after a day, you can eat.

ps: 1. Compared with the food eaten in the restaurant outside, I make it clean and reassuring. I love how refreshing and simple it is, but you can try this more complex version of it

Pickling: 200 grams of wild pepper, 25 grams of salt, 5 grams of brown sugar, 5 grams of white wine, a little Sichuan pepper, 5 dried chili peppers, a slice of old ginger, three cloves of garlic, and an appropriate amount of cool white boiling.

2. Wash the chicken feet, cut off the tips of the claws, chop small pieces, and cook in hot water for 10 minutes.

3. Rinse the boiled chicken feet with cold water to remove the oil slick, put them in the soaking sauce, and marinate for more than one day.

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.