How to make the chicken wings and chicken feet bought in the market

Raw materials: 1 fat and tender chicken weighing about 1500 grams (hairy yellow, mouth yellow, foot yellow, and the hen that has laid eggs is called Xiang chicken), 10 grams of ginger slices and green onion strips, 25 grams of coriander, 2500 grams of coarse salt, 13 grams of refined salt, 7 history of monosodium glutamate, 1 gram of star anise, 1 gram of minced sand ginger, 1 gram of sesame oil, 120 grams of cooked lard, 15 grams of peanut oil, 2 pieces of sandpaper. Here's how:

1. Heat a small water on a wok, add 4 grams of refined salt, add minced sand and ginger, mix well, take out, divide into 3 small dishes, and add 15 grams of lard to each plate for accompaniment. Mix 75 grams of lard, 5 grams of refined salt, sesame oil and monosodium glutamate into a sauce. Brush a piece of yarn paper with peanut oil and set aside.

2. Slaughter the live chicken, remove the hair and internal organs, wash it, hang it to dry, remove the hard shell on the tip of the toe and the mouth, draw a knife on both sides of the wings, chop a knife on the neck bone, and then wipe the chicken cavity with refined salt, and put in ginger, green onions, and star anise, wrap it in unoiled gauze paper first, and then wrap it with oiled gauze paper. 3. Heat the wok with a strong fire, fry with coarse salt until high temperature, take out 1 4 and put it in the clay pot, put the chicken in the clay pot, cover the remaining salt on the chicken, cover the pot tightly, and bake over low heat for about 20 minutes until cooked. 4. Take out the chicken, remove the gauze paper, peel off the chicken skin (set aside), tear the chicken into pieces, disassemble the chicken bones, add the sauce and mix well, and then put it on a plate (the bones are at the bottom, the meat is in the middle, and the skin is covered on the top), put together into the shape of a chicken, and put the coriander on both sides of the chicken.

Serve with ginger oil and salt sauce. Satisfied.

The first choice is to raise chickens in the family or in the mountains with cordyceps grains, peel the chickens, cool and dry the water, rub the chicken cavity with 35 grams of refined salt, and add green onion star anise. Wrap the chicken body in oiled sandpaper first, and then wrap it with a layer of plain sandpaper. Heat the wok on a high fire, stir-fry the coarse salt until slightly red, fill the casserole with about a quarter, put the chicken on top of the salt and then fill it with hot salt, and simmer for 20 minutes.

This method is an authentic traditional method, when serving, we must also pay attention to building back to the shape of the chicken, when serving, but also put on the condiments, with salt fried sand ginger powder 9 minutes, add lard, divided into three small dishes on the stage, the taste is more fragrant.

I bought salt-baked powder, which is salt-baked chicken ingredients, marinated the chicken wings and chicken feet for 2 to 3 hours, then cooked and removed, brushed with oil, and you can try it.

Ingredients: 6 chicken feet.

Excipients: green onions, ginger slices.

Seasoning: 1 tablespoon of oil, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, appropriate amount of salt, a little sugar, and a cap of rice wine Method: 1

With salt, soy sauce, sugar, cooking wine, appropriate amount, marinate the chicken feet for a while, 2Put oil in the wok, put the green onion on the oil, put the chicken feet into the pan, and pour the seasoning into the pan;

3.Simmer over low heat for 30 minutes, then you can boil the pot and serve.

Steps of the salt bureau phoenix claws:

1. Wash the chicken feet and cut off the nails, boil the water and blanch it for a minute or two, drain the water.

2. Spices: including bay leaves, star anise, cumin, cloves, cinnamon, wash and drain with water.

3. 15 grams of yellow branches, because there is no one at home, I bought it temporarily, so I weighed it this way. The first time I cooked it, I felt that it was not enough, and the second time I added another 15 grams.

4. Apples. I also cut a little bit casually. Hehe.

5. A pack of chicken powder from the salt bureau.

6. Put all the ingredients and ingredients except the chicken feet into a pot, bring to a boil and cook over medium heat for 15 minutes.

7. Add the chicken feet and bring to a boil over low heat for 20 minutes.

8. Drain the boiled chicken feet, put them in a plastic bag and freeze them in the refrigerator for an hour, and then take them out and eat them.

Ingredients: 12 chicken feet, ginger slices, peppercorns, green onions.

Seasoning: 30-35g salt-baked chicken powder, cooking wine, pure sesame oil.

Practice steps: 1. Soaking: Add crushed green onions, ginger slices and cooking wine to the pepper water, rinse the chicken feet bought back, cut off the nails, and soak them for 2-3 minutes for later use; Scrub the soaked chicken feet again, especially the yellow cocoon skin of the claws. (The soaked chicken feet can be gently torn off from the cocoon).

2. Simmer water: sit in the pot, put ginger slices, green onions and cooking wine to boil, put the soaked chicken feet in a pot of boiling water and blanch to remove the fishy smell;

3. Brewing: Remove the blanched chicken feet, rinse them with running water, drain them and set aside;

4. Pickling: Mix the salt-baked chicken powder into a paste with pure sesame oil, pour it into the chicken feet and mix well for later use;

5. Put the chicken feet into a fresh-keeping bag, knead and massage, seal with a sealing clip, and put them in the refrigerator to refrigerate and marinate overnight;

6. Lay the steamer with tin foil for later use;

7. Boil the marinated chicken feet in the steamer, cover the hot fire and steam (about 15 minutes);

8. Take out the steamer, take out the chicken feet directly with the tin foil at the bottom and move them to the baking tray, put them in the 200 preheated oven, and bake until the skin is dry and burnt (about 5-8 minutes).

The preparation of salt chicken wings is as follows:1. Wash the chicken wings, dry them with kitchen paper, and make a few cuts on the back (for easy flavoring).

2. Spread the salt chicken powder evenly on the surface of the chicken wings and marinate for about an hour.

3. Pour oil into the rice cooker, and the oil should be evenly divided into steps at the bottom of the pot, about 3 mm deep.

4. Then put a few slices of ginger and spread them all over the bottom of the pot.

5. Brush the surface of the marinated chicken wings with a layer of oil, and then place them on top of the ginger slices, face up.

6. Press the rice cooking button, turn the chicken wings over when jumping to the keep warm button, and then press the cooking button, after jumping to the keep warm button for the second time, don't be in a hurry to open the lid, continue to simmer for about 5 minutes before serving.

Ingredients: 2 kg of chicken wings.

6 packets of salt-baked chicken broth (20g each).

Sea salt 20 grams.

2500 grams of water.

Gardenia 5 pcs.

Preparation of salt-baked chicken wings.

First of all, wash the chicken wings you bought (it is best to buy the chicken wings of the old hen, so that it is refreshing, if you can't buy fresh, you can only buy frozen ones if you don't have them, the frozen taste is softer and not refreshing) and then try to squeeze out the blood, otherwise it will be unsightly and a little fishy, and finally soak for about an hour.

I used a relatively high stainless steel pot this time, and the water should not be over the chicken wings, otherwise the chicken wings are not easy to cook, ** boil the water.

In the process of boiling water, you can chop the gardenia fruit, add a bowl and a half of water and cook for five minutes, and set aside.

Then use a bowl of warm water, add 4 packets of salt-baked chicken powder, mix well.

After the water boils, pour in the salt-baked chicken powder, and then try the taste, see if it is the salt-baked taste you want, if it is not enough, then put the salt-baked chicken powder, I used 6 packets of salt-baked chicken powder with 2500 grams of water this time. If you feel that the saltiness of the salt-baked chicken powder is still not enough, you can add sea salt (because the sea salt will be more fragrant) and add it until you think it is suitable (remember that the saltiness is saltier than what we usually eat).

Mix the salt-baked chicken powder and saltiness. Just adjust the color, pour half of the gardenia fruit water into it, then put the chicken wings in and cook, two minutes to see if the color is what you want, feel that the color is not enough, add some water and continue to cook until the color is to your liking.

Finally, the chicken wings are boiled for about 8 minutes (that is, when you see the chicken wings floating, they are basically cooked), and then simmer for 15 minutes (the purpose is to make them more flavorful).

Finally, scoop it up, blow dry the skin, and then put it in the refrigerator overnight, if you don't have enough time, you can refrigerate for two hours before eating.

Tip 1If you want the skin to be crispy, you must buy the chicken wings of the old hen, don't think that the chicken wings that are frozen will be crispy, because the frozen chicken wings are all tender chickens, and they will be soft when cooked.

2.If you don't want to simmer for too long after cooking, you can marinate the chicken powder with a packet of salt for an hour in advance before cooking.

3.After boiling, you don't need to pour the salt-baked chicken water, boil and remove the oil, and don't want the oil residue, put it in the refrigerator to freeze, you can cook it 3-5 times, of course, if you feel troublesome, you can also pour it out directly.

Salt chicken wings are made as follows:1. Use a toothpick to prick a few small holes in the cleaned chicken wings.

2. Add olive oil, salt, soy sauce and chicken powder, wipe well with your hands, and marinate for two hours.

3. Spread the chicken wings on a baking sheet and brush with any excess sauce from the marinade.

4. Bake in the oven at 180 degrees for 30 minutes, take it out and turn it over, and bake for another 20 minutes.

Ingredients: 4 chicken wings, auxiliary ingredients: 5 grams of ginger slices, a green onion, yellow gardenia, 20 grams of salt-baked chicken powder, kitchen paper towels.

1. Prepare the required ingredients and clean the chicken wings.

2. Pour an appropriate amount of water into the pot, pot the chicken wings under cold water, add cooking wine and ginger slices to boil, blanch and remove the water.

3. Quickly soak the chicken wings in ice water for a while.

4. Use kitchen paper towels to absorb excess water when taking it out.

5. Add 10 grams of salt to the chicken wings, stir well, and marinate for more than 3 hours.

6. Pour an appropriate amount of water into the pot, add 10 grams of salt-baked chicken powder, 2 tablespoons of salt and crushed yellow gardenias, and cook until the color is revealed.

7. Pour the marinated chicken wings into the pot, cook for 10 minutes, turn off the heat, simmer slightly to make the color look better, put the chicken wings into the refrigerator and refrigerate, and take them out when eating.

Salt-baked chicken feet. 1. Materials: A pound or a dozen chicken feet, it is best to choose a small one, and buy fat chicken feet if you like to eat meat. Chicken feet are removed from the outer skin and nails.

2. Seasoning: salt-baked chicken powder, sesame oil, ginger slices, ice water.

Preparation: Boil half a pot of water, add chicken feet and ginger slices, and put a bowl of cold water into the pot after the water boils. Bring the water to a boil and put a bowl of cold water again, so three times.

Put the boiled chicken feet in ice water and cross the "cold river", then take it out and use it to be easy to pack, add an appropriate amount of sesame oil and salt to bake the chicken powder, stir well, cover with plastic wrap, and put it in the refrigerator overnight to eat, remember to put it in the "cold room".

Salt-baked chicken. 1. Wash the chicken first, do not cut into pieces, and smear the chicken with an appropriate amount of salt, pepper, salt-baked chicken powder, dark soy sauce and a little sugar.

I usually only buy one-half or one-quarter chicken to cook, and I only need broiler chickens;

There should be a seasoning in the supermarket, called salt-baked chicken powder, and the small package is about 1 to yuan a pack.

2. Put the seasoned chicken in the refrigerator and marinate for 3 hours.

3. Pour a little cooking oil into the rice cooker, then put the marinated chicken into the rice cooker, and press the steaming or heating button.

Now the commonly used is the kind of old-fashioned rice cooker, that is, there are only two buttons, one to heat and one to keep warm, usually only need to press the second heating button continuously to OK, because it will jump back to heat preservation to a certain extent, then press it again to heat.

4. It is recommended to cut the whole piece after taking it out, hehe, if you are not good at the knife, you can use scissors, anyway, I use kitchen scissors to deal with it, and the juice in the chicken will splash everywhere Finally, remember to pour the oil in the pot on top of the chicken, and a gorgeous plate of salt-baked chicken will be completed.

Ingredients: 500g of chicken wing root

Green onion ginger, salt, soy sauce, cooking wine and water.

Method 1Wash the chicken wings and boil them with water to skim off the blood foam; Slice the green onion into sections and slice the ginger for later use. (I don't magnify the ingredients, but it's also delicious).

2.Add cooking oil to the pot, add white sugar and fry the sugar. (Be sure to use low heat, don't be confused) 3When the sugar in the pan is bubbling and browned, add the chicken wings and stir-fry so that each side of each wing is evenly coated with sugar.

4.Add the chopped green onion ginger, salt, soy sauce, cooking wine and water, turn to low heat after boiling on high heat, and cover the pot.

5.The chicken wings are easy to cook, simmer for 10 minutes, remove the lid, and change to high heat to reduce the soup. When the soup is almost finished, be sure to stir-fry constantly and don't let the chicken wings stick to the pan.

When the soup is finished, you will find that the chicken wings are bright red and bright, and the color is beautiful, and you will have an appetite when you look at it.