How to make chicken wings and chicken feet delicious, how to make chicken wings, chicken legs and ch

Ingredients: 8 chicken feet, 8 chicken gizzards, 6 chicken wings, 5 eggs.

Spices: bay leaf, star anise, cinnamon, sesame pepper, chili, seasoning rock sugar, salt, light soy sauce, dark soy sauce, soybean paste, cooking wine, ginger and shallots, beer.

Method Chicken feet, chicken wings, chicken gizzards, eggs, add cooking wine to a pot under cold water, remove and wash.

Put ginger and green onion in the rice cooker, and pour the boiled chicken wings, chicken feet, chicken gizzards, and eggs into the rice cooker.

Add spices, rock sugar, salt, light soy sauce, dark soy sauce, and soybean paste.

Pour in 1 bottle of beer, buckle the lid and simmer for 40 minutes, that is, the steaming or porridge button, that is, the rice cooking button, the rice cooker is different, the time is different, you can adjust the time, perfect out of the pot.

Orange chicken wings

Ingredients: 400g chicken wings, 2 oranges, 1 tbsp light soy sauce, 1 tbsp honey, 1 tbsp white vinegar, 1 bowl of water.

Method:1Wash the oranges and rub them with salt on the surface of the orange peel.

2.Peel off the orange peel and remove the white coat.

3.Shred the orange zest.

4.Cut the orange flesh into small pieces and set aside.

5.Wash the chicken wings, blanch them and set aside.

6.Heat a wok and pour in an appropriate amount of oil and stir-fry the shredded orange zest.

7.Add the blanched chicken wings and stir-fry.

8.Add light soy sauce and sauté slightly.

9.Add water, vinegar and honey. Reduce heat to medium.

10.Simmer until the soup is almost dry. Pour in the orange pulp. Stir-fry lightly and remove from the pan.

Tips: Use orange to add to the dish, remove the fishy smell and increase the sweet and sour taste, which is very appetizing. The white film on the orange peel should be removed, otherwise it will have a bitter taste.

Braised Chicken Wings, known as Braised Chicken Wings, is a home-cooked dish with chicken wings as the main ingredient, with a salty and delicious taste. The quality of its protein is higher, the fat content is lower, and the chicken protein is rich in all essential amino acids, which has the effects of warming and benefiting qi, replenishing essence and adding marrow, strengthening the waist and stomach, etc., which is good for maintaining the luster and enhancing the elasticity.

Crafting materials. Ingredients: a bag of chicken wings (the best in the wings, if you use whole wings, separate the roots, middle of the wings, and tips of the wings). Blanch the chicken wings with water.

Seasoning: ginger slices, green onions, dried chilies, Sichuan peppercorns, star anise, and garlic.

Crafting materials. Materials.

12 chicken wings.

Potato 1 seasoning.

1 teaspoon of table salt.

1 small slice of green onions. 2 slices of ginger.

2 cloves of garlic. Sichuan pepper 8

1 dried chili.

1 tablespoon dark soy sauce.

1 teaspoon sugar.

1 4 teaspoons of chicken bouillon.

2 tablespoons of vegetable oil.

Water to taste. Steps:

1.Wash the chicken wings, put them in a pot and blanch them with water to remove the blood.

2.Heat the oil in a pan, add the green onion, ginger, garlic, dried chili pepper and peppercorns and stir-fry until fragrant, then add 1 teaspoon of sugar.

3.When the sugar is melted, pour the chicken wings into the pan.

4.Wait for the chicken wings to change color slightly, then pour in 1 tablespoon of dark soy sauce to improve the color.

5.Stir-fry until brown, then heat the water, add the water to cover the chicken wings, bring to a boil, and skim off the foam.

6.Cut the potatoes into hob cubes and set aside.

7.After boiling water in a pot, boil for a while, pour in the potatoes, pour in the potatoes and add 1 teaspoon of salt to taste.

8.After the water in the pot is drained, sprinkle 1 4 teaspoons of chicken essence and remove from the pot.

Cooking skills. 1. In step 5, it is best to add enough water at one time, and do not add water halfway, which will affect the quality and taste of the meat;

2. If you are used to eating spices at home, you can also add star anise and other spices to taste.

Golden Sands chicken wings and phoenix feet |by Fish Kitchen Jinsha Chicken Wings and Chicken Feet Ingredients: Appropriate amount of chicken wings, appropriate amount of chicken feet, 5 salted duck eggs, 2 limes, appropriate amount of salt, appropriate amount of vegetable oil, and a little mint leaf 1Appropriate amount of chicken wings, cut two knives diagonally on both sides with a knife, clean them, and soak them in cold water repeatedly; 2.

Appropriate amount of chicken feet, cut off the nails, cut them from the middle, clean them, and soak them in cold water repeatedly; 3.5 salted duck eggs, 2 limes, salt to taste. 4.

Ingredients preparation: Remove and drain the chicken wings; 5.Put in the water after boiling, boil for two minutes and then remove; 6.

After removing, quickly soak in ice water for 10 minutes; 7.After soaking, remove and dry with kitchen paper for later use. 8.

Drain and drain; 9.Put in the water after boiling, boil for five minutes and then remove it; 10.After removing, quickly soak in ice water for 10 minutes; 11.

After soaking, remove and dry with kitchen paper for later use. 12.Lime: Scrub the lime with salt water and cut it for later use.

13.How? Put the chicken wings, a lemon grush, and an appropriate amount of salt together, stir well, and massage the chicken wings with your hands, what Thai massage ......You can do it, the more you massage, the better the taste will come out, and the fish massaged it with gentle techniques for five minutes; 14.

Massage the chicken wings, seal them with plastic wrap and refrigerate them for at least two hours. 15.Chicken feet ingredients and massage treatment are the same as above; 16.The chicken feet after massage are treated as above; 17.

Remove the chicken wings from the chicken wings and place them in a steaming bowl; 18.Take out the chicken feet and put them in a steaming bowl; 19.After the steamer boils, change to medium heat, steam the chicken wings for 20 minutes, and steam the chicken feet for 30 minutes; 20.

Cool the chicken wings and drain the soup; 21.Cool the chicken feet and drain the soup; 22.Peel off the salted duck eggs and remove the yolks, and clean the mint leaves a little; 23.

The duck egg yolk is crushed with a spoon and finely chopped; 24.Put a little oil in the wok, turn off the low heat when the oil is hot, add the duck egg yolk and stir-fry the sand; 25.Add the chicken wings and chicken feet and stir-fry; 26.

Chicken wings and chicken feet are covered with egg yolk sand; 27.Serve.

6 chicken thighs, 25 grams of rice wine, 15 grams of soy sauce, grams of sugar, 4 pieces of fennel, 1 small piece of cinnamon.

1. Remove the fluff of the chicken thighs, remove the bones (the skin and flesh cannot be cut and boneless), and put them in the basin;

2. Boil water, put in the chicken thighs, cook for about 2 minutes, then scoop up and wash off the blood foam;

3. Wash the original pot, put down the chicken legs, add 150 grams of water, rice wine, soy sauce, sugar, green onion cover, fennel, cinnamon, boil, turn to low heat and cook for about 30 minutes, take out, cool, slice and put in a pot, and pour some original brine on it.

The first batch of LOHAS Farm products launched for the young Internet people of the E generation are: wild pepper soaked chicken feet, Sichuan pepper soaked chicken feet, Laotan sauce marinated chicken legs, Laotan sauce marinated chicken wings, Yanju chicken thighs, salt-baked chicken wings.

1. Ingredients: 500 grams of chicken thighs. Excipients: 15 grams of salt, 2 small pieces of rock sugar, 2 teaspoons of soy sauce, 3 star anise, 8 Sichuan peppercorns, 1 cinnamon, 3 red peppers, ginger, green onions, cooking wine, appropriate amount of monosodium glutamate.

2. Raw material treatment:

After cleaning the chicken thighs, soak them in clean water for 15 minutes to soak in blood water to avoid a fishy smell after processing.

3. Method: Add an appropriate amount of water to the pot > boil, add all the auxiliary ingredients except monosodium glutamate, boil for 3 minutes, stir well, then put in the chicken thighs, and add monosodium glutamate when the cooking time is about 20 minutes, continue to cook for 5-10 minutes, and collect the soup on high heat. Turn off the heat and simmer for 15 minutes before serving.

1.Feather off the chicken thighs and wash them well.

2.Put it in boiling water and boil for 2 minutes to remove the blood water, remove the foam, remove the foam, remove and drain.

3.After tearing open the inner bag of Liao pork ribs concentrated marinade, pour water and heat, and add more marinade when the taste is light.

4.Bring the chicken thighs to a boil over high heat in brine and simmer over medium-low heat for 30 to 50 minutes.

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

1.The longer the marinade is used, the more fragrant it tastes.

2.After use, the marinade can be used for cooking, boiling noodles or as a hot pot soup stock for better taste.

1. 18 chicken wings, 8 chicken feet, 8 pieces of rock sugar, a few green onions, a small amount of cinnamon, 1 small bay leaf, a few salts, an appropriate amount of flavor, an appropriate amount of oyster sauce, an appropriate amount of cooking wine, 2 dried chili peppers, 1 large ingredient, 8 Sichuan peppercorns, 4 red dates, and 3 slices of ginger.

2. Method: Wash the small details of the chicken feet.

3. Boil the water to boil the blood water, put the cold water in it, and take it out after about one minute of boiling water.

4. Put a little oil about the area of two coins and one yuan coin, put in rock sugar and fry over low heat, until yellow bubbles bubble. Add the chicken wings and all the seasonings you have prepared and sauté for 1 minute. acres of sheds.

5. Continue to put the extremely fresh, oyster sauce and salt in the pot early, add the pressure cooker and put the water just before the chicken wings are submerged, **, and turn to low heat after the pressure cooker is sprayed, and simmer for 25 minutes.