How to make phoenix claws delicious? How to make phoenix feet the most delicious

Ingredients: chicken feet, seasoning packet. Step 1:

Chop off the pointed nails of the chicken feet. Boil a pot of water, pour in the washed chicken feet, add ginger slices, salt, star anise. Boil the water in the water and remove the foam.

Step 2: Pick it up for about 15 minutes. Step 3:

The bottom oil in the pot, put the sugar in the hot oil, and let him just melt it over low heat, so that he 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) Fry it, color the chicken feet Step 4: You can buy some seasoning packets and put them back, add some soy sauce, and stir-fry them with cooking wine. Step 5:

Put the water, overflow the chicken feet, put the salt, and the fire will boil. Then cover over low heat and simmer slowly. Step 6:

When the soup is almost dry, turn on the high heat and add some chicken essence to reduce the juice.

Ingredients for chicken feet in sauce:

Ingredients: chicken feet.

Excipients: Beer.

Seasoning: green onion, ginger, garlic, spices, soy sauce, cooking wine.

Features of chicken feet in sauce:

The finished product is brown and red in color, mellow in taste, and soft in texture.

Teach you how to make chicken feet with sauce and how to make chicken feet with sauce to be delicious.

1. Wash the chicken feet bought from the supermarket and cut off the nails.

2. After the oil pot is heated, add green onions, ginger, garlic, stir-fry, stir-fry to create a fragrant fragrance, add some cooking wine, soy sauce, salt, sugar, pour in chicken feet, stir-fry together, put in the ingredients, a glass of beer, and enough water, boil and simmer over medium heat for 40 minutes, and finally drain the excess soup over high heat.

Cut off the nails and remove the bones of the chicken feet, blanch them in a pot under cold water, add millet, spicy garlic, chives, oyster sauce, light soy sauce, chicken essence, 13 spices.

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

Steamed and baked vegetable dumplings!

I didn't really like chicken feet before.

Phoenix's claws are more delicious in this way.

Coconut phoenix feet

Procedure: Material:Coconut1 pcLean meat350 gramsPhoenix claws400 grams.

Ingredients: Appropriate amount of red dates, 2 candied dates, appropriate amount of ginger.

Coconut1. Prepare all the materials.

Phoenix clawsWash well, cut off your nails and cut them into two pieces.

3. Put it in boiling water and blanch to remove the blood foam, take it out, and rinse it with running water.

4. Wash the red dates and candied dates, and remove the core in the middle of the red dates.

5. Peel and wash the ginger and gently pat it with the back of a knife.

CoconutPeel off the black skin and cut into small pieces.

Lean meatWash well and cut into small pieces.

8. Handle all the materials well.

9. Pour it into a stew pot, add an appropriate amount of water, select the high temperature and slow simmer button, about 3 hours or so, and then add an appropriate amount of salt according to personal taste.

Nutritional value

1.Coconut water and coconut meat contain water, protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc.

2.The oil content of coconut meat is as high as 35%, mainly palmitic acid, oleic acid, lauric acid, fatty acids and free fatty acids.

Nutritional valueChicken feetThe nutritional value is quite high, rich in calcium and collagen, and eating more can soften blood vessels. At the same time, it also has beauty effects, collagen under the action of enzymes, can provide the hyaluronic acid needed by the cells, so that the water is sufficient to maintain elasticity, thereby preventing sagging wrinkles.

2.Chicken feet contain four protein components, which can effectively suppress high blood pressure.

3.Chicken feet are also rich in copper, which has an important impact on the development and function of blood, central nervous system and immune system, hair, ** and bone tissue, as well as internal organs such as brain and liver and heart.

How to make tiger skin phoenix claws.

To make tiger skin phoenix feet, you need to prepare ice cubes, garlic, white vinegar, sugar, oyster sauce, five-spice powder, corn starch, edible salt, edible oil, red pepper, green spicy seeds and chicken feet, first clean the chicken feet, remove the nails, add cold water to the pot, put the chicken feet into it to cook, remove its fishy smell, and wait until the water bubbles to add some white vinegar and sugar, so as to avoid rotten chicken feet skin, about 5 minutes of boiling can be fished out, so that the surface moisture of the chicken feet is all dry, so that it will not splash out when put into the oil pot, In order to be safe, you can add some cornstarch, add oil to the pot and burn it to 7 into heat, then change to medium heat, put the chicken feet in it and fry it until golden brown and take it out, prepare ice water in advance, and immediately put it in the ice water to soak it after the chicken feet oil is removed from the pan, so that the skin is all wrinkled, and then cut in the middle.

Add some salt to the soaked water, add five-spice powder to soak for a while, then mix garlic, oyster sauce, corn starch, and sugar into juice, and then add some five-spice brine soaked in chicken feet, stir well, add five-spice salt water to the pot first, pour the adjusted sauce into it after boiling, put the chicken feet into it after stir-frying the viscous, stir-fry evenly, and then put it out and put it in a large bowl, steam it for 20 minutes, and then add some green peppers and red peppers to decorate, the taste is quite good.

Step 1: Wash the chicken feet and put them in the pot, put a few slices of ginger, cover and cook over medium-low heat until the chicken feet are obviously expanded, and the general cooking time is about half an hour.

Step 2: When cooking chicken feet, prepare minced ginger and garlic, two teaspoons of tempeh and a teaspoon of oil and spicy seeds (this brand of oil and spicy seeds is not salty but very fragrant).

Step 3: After the chicken feet are boiled, remove the oil from the pan, add the minced ginger and garlic and stir first, pour in the tempeh and stir well.

Step 4: Put the chicken feet and mix well, pour in the soup of the chicken feet, and then feed slowly over medium and low heat.

Step 5: Simmer until the juice is naturally reduced, if you feel that the chicken feet are not soft enough, you can add an appropriate amount of hot soup before collecting the juice and continue to simmer

Pickled pepper chicken feet. Ingredients: fresh chicken feet, shallots, ginger, garlic, bay leaves, nutmeg, a pinch of salt.

Method:1Chop the chicken feet in half from the middle.

2.To cook the soup, put the green onion, ginger, garlic, bay leaf, nutmeg, and a little salt into a clay pot and boil for 20 minutes (the amount of water indicates how much chicken feet to brew), and then put it in an enamel or ceramic basin to cool.

3.Put the chicken feet in a clay pot (the water covers the chicken feet), add cooking wine, salt and cook for 30 minutes.

4.Put the chicken feet into the soup that has been boiled and cooled (just submerging the chicken feet), chop the pickled pepper and pour the juice into the chicken feet, if you are afraid of being weak, you can also put a little salt.

Pickled pepper chicken feet. Ingredients: fresh chicken feet, shallots, ginger, garlic, bay leaves, nutmeg, a pinch of salt.

Method:1Chop the chicken feet in half from the middle.

2.To cook the soup, put the green onion, ginger, garlic, bay leaf, nutmeg, and a little salt into a clay pot and boil for 20 minutes (the amount of water indicates how much chicken feet to brew), and then put it in an enamel or ceramic basin to cool.

3.Put the chicken feet in a clay pot (the water covers the chicken feet), add cooking wine, salt and cook for 30 minutes.

4.Put the chicken feet into the soup that has been boiled and cooled (just submerging the chicken feet), chop the pickled pepper and pour the juice into the chicken feet, if you are afraid of being weak, you can also put a little salt.

Chicken feet in sauce. Ingredients: 1-2 chicken feet, 1-2 tablespoons black bean sauce, 2 red peppers (chopped), appropriate amount of minced garlic, maltose, white vinegar, oyster sauce, 1 tablespoon soy sauce, appropriate amount of dark soy sauce. The other is sugar, monosodium glutamate, and salt.

Method:1Put the chicken feet in water with white vinegar and maltose and boil for a while, then scoop them up.

2.Fry in hot oil until the chicken feet are completely soaked and the skin and bones are completely peeled off.

3.Stir-fry the garlic, red pepper, and tempeh until fragrant, adjust the seasoning, that is, use soy sauce, oil-consuming monosodium glutamate, etc., and then steam it with the wind claw for about 30 minutes!

Chicken feet in sauce. Ingredients: 1-2 chicken feet, 1-2 tablespoons black bean sauce, 2 red peppers (chopped), appropriate amount of minced garlic, maltose, white vinegar, oyster sauce, 1 tablespoon soy sauce, appropriate amount of dark soy sauce. The other is sugar, monosodium glutamate, and salt.

Method:1Put the chicken feet in water with white vinegar and maltose and boil for a while, then scoop them up.

2.Fry in hot oil until the chicken feet are completely soaked and the skin and bones are completely peeled off.

3.Stir-fry the garlic, red pepper, and tempeh until fragrant, adjust the seasoning, that is, use soy sauce, oil-consuming monosodium glutamate, etc., and then steam it with the wind claw for about 30 minutes!

How to make tiger skin phoenix claws.

To make tiger skin phoenix feet, you need to prepare ice cubes, garlic, white vinegar, sugar, oyster sauce, five-spice powder, corn starch, edible salt, edible oil, red pepper, green spicy seeds and chicken feet, first clean the chicken feet, remove the nails, add cold water to the pot, put the chicken feet into it to cook, remove its fishy smell, and wait until the water bubbles to add some white vinegar and sugar, so as to avoid rotten chicken feet skin, about 5 minutes of boiling can be fished out, so that the surface moisture of the chicken feet is all dry, so that it will not splash out when put into the oil pot, In order to be safe, you can add some cornstarch, add oil to the pot and burn it to 7 into heat, then change to medium heat, put the chicken feet in it and fry it until golden brown and take it out, prepare ice water in advance, and immediately put it in the ice water to soak it after the chicken feet oil is removed from the pan, so that the skin is all wrinkled, and then cut in the middle.

Add some salt to the soaked water, add five-spice powder to soak for a while, then mix garlic, oyster sauce, corn starch, and sugar into juice, and then add some five-spice brine soaked in chicken feet, stir well, add five-spice salt water to the pot first, pour the adjusted sauce into it after boiling, put the chicken feet into it after stir-frying the viscous, stir-fry evenly, and then put it out and put it in a large bowl, steam it for 20 minutes, and then add some green peppers and red peppers to decorate, the taste is quite good.

The braised phoenix feet are delicious, and the method is as follows:Ingredients: 500 grams of chicken feet, 1 star anise, appropriate amount of bay leaves, 1 handful of Sichuan pepper, 4 sharp peppers, 2 dried peppers, 2 garlic.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce.

Steps: 1. Cut off the nails of the chicken feet, pour in cooking wine in a pot under cold water, remove after boiling, rinse and set aside.

2. Put oil in the pot, fry the garlic until fragrant, add the chicken feet, and fry until the skin is slightly charred.

3. Add Sichuan pepper, dried chili pepper, sharp pepper, bay leaves, star anise, and stir-fry until fragrant.

4. Pour in an appropriate amount of water, pour in light soy sauce, sprinkle with a little salt, and mix well.

5. Cover the pot and simmer for about 30 minutes.

6. The chicken feet can be served on a plate after the flavor is in.

A pound of chicken feet, a bag of wild peppers, a little red pepper, a pinch of salt, and an appropriate amount of sweet and sour.

Method: 1) Cut off the nails of the chicken feet, cut them into two sections, blanch them for 10 minutes, remove them and put them in cold water to cool down. 2) Mix the wild pepper with all the seasonings, add an appropriate amount of water, and bring to a boil to cool.

3) Remove the chicken feet and put them in the pickled pepper juice, preferably over the chicken feet. It can be eaten after a few hours of soaking, and it can be refrigerated in a cool box in summer.

The practice of phoenix claws is complete.

Ingredients: 500g chicken feet, 60g of yellow sauce, 100g of tomatoes, 10g of ginger, 20g of garlic, 10ml of rice wine, 15ml of vinegar, 500ml of water, 25ml of cooking oil, 3g of salt.

Method

1. Wash the chicken feet.

2. Blanch in a pot and rinse.

3. After adding oil, add yellow sauce, ginger, garlic and tomatoes to stir out the tomato juice, add water and bring to a boil.

4. Put in the chicken feet, cover after boiling, turn to low heat and simmer.

5. When the soup is more than half a year, add salt, continue to cover the pot, and turn off the heat when there is a little soup left.

The practice of phoenix claws is two.

Ingredients: appropriate amount of ginger, appropriate amount of chicken feet, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of horn, appropriate amount of dried chili, appropriate amount of green onion, appropriate amount of bay leaf.

Method

1.Wash the chicken feet, put cold water into the pot, add a little cooking wine, boil the water for another two minutes, remove it and wash off the foam with water.

2.Slice the green onion, slice the ginger, and prepare the other seasonings.

3.Heat oil in a pot, add star anise, Sichuan pepper, dried chili peppers, and bay leaves and stir-fry until fragrant.

4.Sauté the green onion and ginger slices until fragrant.

5.Add the chicken feet, stir-fry for a few minutes, add cooking wine, soy sauce, salt, vinegar, sugar, and continue to stir-fry.

6.Add a little water, cover the pot, turn to medium-low heat, and simmer for 40-60 minutes (depending on your preferred taste). At intervals (about a quarter of an hour), open the lid and flip it over to allow it to taste evenly.

The practice of phoenix claws is three.

Ingredients: chicken feet, sugar, sweet and chili sauce, dark soy sauce, soy sauce, ginger slices, Sichuan peppercorns, seasoning, salt, cooking wine.

Method

1.Wash the chicken feet.

2.Chop off your nails and fly water to remove the smell and impurities.

3.Put more oil in the pot, put a little sugar and fry the sugar color, then pour the chicken feet into the pot and stir-fry, preferably to the point that the skin is blistered.

4.Then add a little bit of this sweet and spicy sauce.

5.Add a little dark soy sauce, ginger slices, Sichuan peppercorns, seasoning, salt, cooking wine, and add water to cover the chicken feet. After boiling over high heat, simmer over low heat until the soup is almost gone, and then you can put it on a plate.

The practice of phoenix claws is a complete four.

Ingredients: Chicken feet.

Seasoning: spices, Sichuan pepper, bay leaves, cinnamon, green onions, ginger, garlic, sesame oil.

Method

1. First clean the prepared chicken feet, then cut the green onion and ginger into slices with a knife, put them in a larger basin, then pour in cooking wine, add green onion and ginger to water, and soak for 2 to 3 hours.

2. Cut off the nails of the soaked chicken feet diagonally (cutting them diagonally can make the chicken feet more flavorful and crispy).

3. Put oil in the pot, add green onions, ginger and garlic to stir-fry until fragrant, pour in soy sauce, cooking wine, a little sugar, and add the ingredients, peppercorns, bay leaves, and cinnamon.

4. After the pot is boiling, put the chicken feet in, and then add enough water to boil. Wait until the next time the pan is boiling and then add an appropriate amount of oil.

5. Simmer on low heat for 20 minutes, pick up and put on a plate.