The practice of braised spicy chicken feet, the practice of spicy braised chicken feet

The gif chicken feet look like chicken ribs, thin and without meat, just the outer layer of bread. But for those who like it, it is absolutely delicious, and when you are greedy, you can nibble on it, and it is the most delicious.

The following is an introduction to several chicken feet, and the children's shoes you like should be collected quickly

Steamed chicken feet with gif soy sauce.

Chicken feet, green onion, ginger, salt, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, bay leaves.

1. Scrub the chicken feet clean, cut the tendons along the leg bones, and blanch them.

2. Blanch the chicken feet and marinate them in dark soy sauce and salt for half an hour to taste and color, then remove them and absorb the water with a paper towel.

3. Fry in a hot oil pan until dark red, remove and drain the oil.

4. Soak in water for 1 hour, take it out and put it on a plate, pour an appropriate amount of salt and light soy sauce into the plate, put green onion ginger slices, add star anise, cinnamon and bay leaves, add an appropriate amount of clear soup, put it on the steaming drawer and steam it for half an hour to turn off the heat.

Grilled chicken feet. Chicken feet, marinade, barbecue marinade.

1. Wash 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 over low heat) 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. 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.

Tiger skin and phoenix claws. Chicken feet, sugar, water, light soy sauce, rock sugar, star anise, bay leaves, Sichuan pepper, water.

1. Put 50 grams of sugar and 50 grams of water in the pot and cook until sugar.

2. When the sugar is golden brown, add the chicken feet and stir-fry to wrap in sugar (if the sugar juice is overheated, you can add a small amount of water and stir-fry).

3. Take a milk pot, put in the oil and boil until it is hot, and fry it twice. It needs to be turned over during the period.

4. Fry until the jujube is red, remove and drain the oil.

5. Prepare the marinade ingredients.

6. Put the marinade into the pot, bring to a boil over high heat, then turn to low heat and cook for 15 minutes.

7. Soak the fried chicken feet in the marinade for more than 1 hour.

8. After soaking, the chicken skin has already swelled.

9. Put the marinade and chicken feet into the pot and drain the juice over high heat.

Braised chicken feet. 500g chicken feet, 1 teaspoon Sichuan pepper, 2 teaspoons salt, 1 star anise.

1 teaspoon cumin seeds, 3g cinnamon, 1 tablespoon dark soy sauce.

1 teaspoon sugar, 2 dried chilies, 10g ginger, 1 tablespoon cooking wine.

1. Clean the chicken feet and cut off the nails on the chicken feet with scissors.

2. Put the chicken feet into a pot of boiling water, blanch until the end of the blood floats, and remove it.

Spicy braised chicken feet].

Main ingredient: chicken feet.

How to make it】1Wash the chicken feet and remove the nails. It's convenient to eat, and it's okay to not remove it.

2.Every time I cut my chicken claw nails, my nails hurt inexplicably.

3.Prepare the required ingredients: green onions, ginger slices, cinnamon, star anise, tangerine peel, Sichuan pepper, bay leaves, dried chili peppers.

4.Dried chili peppers were a little more, I put 6. The chili pepper I bought was spicy and spicy, and I would put about 10 dried chili peppers when I made braised chicken feet before.

5.Before marinating, blanch the chicken feet for one minute to remove the blood foam.

6.After blanching, put the chicken feet in the bottom of the pot, throw all the ingredients in it, and don't forget to sprinkle a few pieces of rock sugar.

If you like to eat something sweet, put more rock sugar.

7.Add boiling water, the amount of water should be completely submerged over the chicken feet, pour in dark soy sauce, light soy sauce, cooking wine, salt. The amount of seasoning is put according to the amount of chicken feet, and if there are more chicken feet, put more. I put five spoonfuls of cooking wine, three spoons of dark soy sauce, three spoons of light soy sauce, and an appropriate amount of salt.

8.Simmer for 20-30 minutes over medium heat, don't exceed 30 minutes, stew for a long time, the chicken feet are too rotten and not chewy. Simmer the chicken feet for 30 minutes, just the right amount of softness.

8.Don't eat the stewed chicken feet right away, leave them for more than three hours to make the chicken feet more flavorful, and the lo-mei will be more fragrant.

It doesn't cost a drop of oil, it's fragrant and spicy. It is the best partner to watch dramas and watch the World Cup. It's not enough to eat every time I make one, I chase dramas, and my husband watches the World Cup, haha.

It's easy to learn, and even if you don't know how to cook, you can learn it once you watch it. There is also a method that is also quite delicious: blanch the chicken feet first, fry the chives and garlic in hot oil, put the chicken feet and stir-fry for one minute, add cooking wine, dark soy sauce, light soy sauce, sugar, and add water just over the chicken feet.

When simmering for 15 minutes over medium heat, add green and red pepper rings and reduce the juice over high heat.

Tips: Blanch chicken feet under cold water for one minute.

I used dried chili peppers, millet chili peppers are spicier.

Don't be in a hurry to eat the marinated chicken feet, leave them for more than three hours before eating. I also like to wait for it to cool down and then refrigerate it, it's delicious

Put more water, because after the chicken feet are ready, they should be placed in the marinade for more than three hours, which is different from the practice of collecting the juice.

Fresh chicken feet, potatoes, green onions, ginger, garlic, rice cakes, cooking oil, spicy seasoning.

Method <>

1.Potato peeling, diced Rice cake slices.

2.Peel the garlic, wash the green onion and slice it diagonally, wash the coriander, and wash and slice the ginger.

3.Cut off the tips of the chicken feet and chop them into three.

4.Wash the chicken feet in water, remove the blood, remove them and rinse them with water.

5.Stir-fry the green onions, ginger and garlic in a hot oil pan to bring out the fragrance.

6.Pour in the spicy seasoning and stir-fry for one minute.

7.Stir-fry the chicken feet and potatoes for 3 minutes.

8.Add an appropriate amount of boiling water and bring to a boil over high heat.

9.Bring to a boil over high heat, simmer for 15 minutes, then add the rice cakes and cook for another 2 minutes.

10.Finally, add the coriander.

1. Chicken feet are cleaned with water and set aside, 2. Prepare an appropriate amount of halogen.

3. Add salt to boil into a large pot of marinade, 4. Put the chicken feet into the marinade and marinate for 20 minutes, cool and remove and put on a plate.

5. Cool and remove and put on a plate.

500g chicken feet, appropriate amount of cooking oil, appropriate amount of refined salt, appropriate amount of spice packet, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of ginger juice, appropriate amount of liquor.

Steps:1Wash the chicken feet and set aside.

2.Prepare spices and ginger juice for later use.

Spices can be prepared according to the existing ingredients of each family, because they are spicy, peppercorns and chili peppers are indispensable.

3.Cut off the nails one by one for later use.

4.Chop the chicken feet in two and set aside.

5.Add water to the pot, add a little white wine, and bring to a boil.

6.Remove the chicken feet from the water and set aside.

7.Put oil in a wok and stir-fry spices until fragrant.

8.In order to prevent the chili peppers from sticking off, fry the spices until fragrant, and then add the chili peppers to stir-fry until fragrant.

9.Add an appropriate amount of water.

10.Add ginger juice, dark soy sauce, soy sauce and rock sugar to reconcile the flavor and color of the brine.

11.Put in the chicken feet after flying water.

12.Bring the soup to a boil over high heat, turn down the heat for 30 minutes, turn off the heat, and simmer until served.

Ingredients: 500g chicken feet;

Seasoning: 1 teaspoon salt, 1 2 tablespoons soy sauce, 5g rock sugar, 5g Sichuan peppercorns, 10 dried chili peppers, 1 2 tablespoons dark soy sauce, 3 bay leaves, 1 2 tablespoons white wine, 2 tablespoons vegetable oil, 1 2 tablespoons ginger juice;

Method:1Wash the chicken feet and set aside, and prepare the spices.

2.Cut off the nails of the chicken feet one by one, and divide the chicken feet in half for later use.

3.Add water to the pot, add a little liquor, put in the chicken feet flying water, after the water boils, remove the chicken feet for later use.

4.Put vegetable oil in a wok, add spices to fry the fragrance, the dried chili peppers are easy to paste, and finally add the dried chili peppers and fry until fragrant.

5.After stir-frying the spices, add enough water, add ginger juice, dark soy sauce, soy sauce and rock sugar to make brine.

6.Add the chicken feet after flying water, add a lid to the pot and bring to a boil over high heat, then turn to low heat and cook for another 30 minutes.

7.After cooking, turn off the heat, simmer in the pot, and take it out when eating.

1.Thaw the chicken feet, remove the nails, and chop them into 2 piecesPut water in the pot, bring to a boil, blanch the chicken feet, remove and wash with running water, drain the water and set aside

Ginger slices, garlic slices 4Heat oil in a pan, add garlic and ginger slices and stir-fry until fragrantAdd bay leaves, Sichuan pepper, dried chili peppers, star anise and stir-fry evenly for 6

Add an appropriate amount of water 7Add dark soy sauce, light soy sauce, and add an appropriate amount of saltThen put in the processed chicken feet, boil over high heat, turn to low heat and simmer until you like to eat soft and glutinous

Finally, reduce the juice on high heat.

The delicious braised chicken feet tutorial is here, you can make it yourself at home!

Braised chicken feet are better than those in restaurants.

How do you cook chicken feet? Insert the chicken thighs into the hole with a toothpick, add ginger slices and cooking wine to the pot under cold water, remove them after cooking, add water and sugar, fry them red, and then add the chicken thighs, add the seasoning, and stir-fry.

Teach you how to make braised chicken feet simple and delicious.

Main ingredients: chicken feet, 1 pack of concentrated marinade for Liao pork ribs.

1.Wash the coarse yellow skin of the chicken feet and cut off the nails.

2.Boil in boiling water for 2 minutes to remove the blood water, then remove the supercold water and let it dry.

3.Add water to the pot, pour an appropriate amount of concentrated marinade for Liao pork ribs according to your taste, and bring to a boil.

4.Pour the chicken feet into the brine. Cook with the lid closed until the chicken feet are cooked through.

5.Turn off the heat and let the chicken feet soak in the brine for 1 hour to fully absorb the flavor.

ps: The marinade of Liao pork ribs can be recycled! After using it, store it in the refrigerator and use it for a long time! And the more you use it, the more fragrant it becomes! Usually stir-fry or eat hot pot, you can put the marinade of Liao pork ribs! Absolutely!

Ingredients: 500 grams of chicken feet Ingredients 2 pieces (cut into sections, as long as the green onion is white) 1 green onion 3 small pieces (sliced) 1 ginger 200ml dark soy sauce 100ml light soy sauce 30g rock sugar 2 tablespoons cooking wine appropriate amount water 1 tablespoon chicken broth mix.

1.Put water in the pot, add the washed chicken feet, cook for about 5 minutes (do not cover the pot), remove it, rinse cold water until the chicken feet are all cool, drain the water, cut off the nails of the chicken feet, and set aside;

2.Put water in the pot, put the lo-mei buns, green onions and ginger slices, add chicken powder, cooking wine, rock sugar, light soy sauce and dark soy sauce to boil, put in the chicken feet with water and cook for about 20 minutes, taste the taste, turn off the heat (do not cover the pot during the whole process).

3.After turning off the heat, you can cover the pot and soak the chicken feet until the braised soup is slightly cool, and then take it out.

Good Bean Food Network.

I am in the northeast, the method may be suitable for the taste of northerners, and the steps of sauce pig's trotters and chicken feet are as follows:

1 Make the old soup.

Large bones + green onion + ginger + garlic cloves + water After boiling together, simmer for 2 hours.

Sift out all the dried goods, the bones can be dipped in soy sauce and eaten, and the rest is thrown away, leaving only the old soup, which is white at this time.

2 Seasoning a Heat the pot, add a little soybean oil, after heating, pour the sugar, about half a bowl of sugar, the sugar melts in the hot pan, smokes, when it bubbles, immediately pour it into the old soup to adjust the color, remember to pour it while it is hot, otherwise it will solidify, but don't burn you, because it will splash. At this time, the old soup has a color.

b Add dark soy sauce, light soy sauce or soy sauce to continue to mix the color, the amount depends on the amount of old soup and the amount of sugar in step A. There will be about one bowl in total. You can also skip step a, just use light soy sauce and soy sauce to adjust the color, but then the taste of the chicken feet will have a strong light soy sauce or soy sauce flavor.

c Add the salt in divided batches, because it takes a certain amount of time for the salt to melt into the soup. Note that you must put more salt, taste the taste of the old soup, until it feels very salty, half a pot of soup, 2 tablespoons of salt. Otherwise your chicken feet don't taste at all.

d Add monosodium glutamate. Essence of chicken, etc.

3 Wash the chicken feet and pig's trotters that need sauce, put them in the old soup, the old soup should be at least all over the chicken feet, boil over high heat and simmer. Remember to change to low heat and simmer, otherwise the skin of the pig's trotters will burst.

Chicken feet are cooked after 20-30 minutes, and pig's trotters should be cooked for 60 minutes. The time can be adjusted according to your preference.

Keep the old soup for at least 10 days, and then put it in and cook it if you want to make something later.

Guaranteed to be delicious.

<> "Spicy Braised Chicken Feet." Materials:

About 10 chicken feet, 3 garlic cloves with minced garlic, 1 spoon of bean paste, 1 spoon of cooking wine, 3 slices of ginger, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 2 bay leaves, 2 star anise, and half a spoon of luzeng sugar.

Method: Wash and cut off the nails of the chicken feet, put cooking wine and ginger slices in a pot under cold water, and blanch the chicken feet to remove the smell;

Scoop up the chicken feet and marinate in dark soy sauce for half an hour;

Stir-fry minced garlic and bean paste, pour in chicken feet and stir-fry;

Add bay leaves, star anise, light soy sauce, oyster sauce and sugar and stir-fry;

Pour in a large bowl of water, cover the pot and simmer for half an hour, then reduce the juice on high heat.