How to fry chicken feet to be crispy, and how to fry chicken feet to be crispy and delicious?

<>1.Chicken feet are washed with water, cut in half from the middle, fingernails removed and dried (or wiped dry), and white pepper and salt to marinate for half an hour.

2.Beat an egg in a large bowl, add an appropriate amount of starch and stir well.

3.Pour the chicken feet into a bowl with the eggs and starch and stir well to make sure the chicken feet are coated with the starch and egg mixture.

4.Pour oil into the pot, (a little more can be fried at one time, and less oil can be fried two or three times to ensure crispy), turn to low heat after the oil temperature rises, pour in the chicken feet, cover and fry (be sure to cover the lid, otherwise the oil will splash around!) Flip the chicken feet once or twice halfway through.

5.Fry on low heat until golden brown, and you can clearly see a layer of crispy skin attached to the chicken feet, then you can get out of the pot and sprinkle the chili noodles. (Use oil blotting paper to absorb the excess oil to make it more refreshing.)

I'm going to tell you the easiest way to do it, and you can use it at home. Suitable for 90% of families. First of all, you put the chicken feet in the water to boil, remember to put the chicken feet in hot water, because the soup is fresh in the pot when it is cold, and the meat is fresh in the pot under the hot water!!

You can add appropriate salt to cook) 2. After the chicken feet are completely cooked and soft (more suitable for your taste), take them out and rinse them with cold water, (so that the skin of the chicken feet will be crispy) 3. Take an egg yolk and add a small powder (don't use flour!!) Beat well (don't add water), and the whole egg bean flour paste is ready. (The soybean flour paste should be dry and thick, and a little salt or monosodium glutamate can be added to the soybean flour paste) 4. Put oil and heat it to 6 percent, and then turn on low heat.

Wrap the chicken feet in flour paste and put them in the pan, fry them until they are set, and then take them out. Then add the oil to 8-9 percent. Pour in all the shaped chicken feet.

After frying until golden brown, take it out and make it, 5. Such chicken feet are crispy on the outside and tender on the inside, and the taste is good! If you still need more aesthetics, you can add other dishes and stir-fry! 6. It is recommended that you add a little (onion) finely minced, (ginger) minced, (green pepper and red pepper) minced, green onion segments, with a little salt, monosodium glutamate, pepper, stir-fry with oil over low heat, and then put the fried chicken horns in and wrap them in the pan.

In this way, it is beautiful and delicious, spicy and not very spicy, which is suitable for the taste of many regions. Including the south, the north.

The oil temperature is 6 into heat, put chicken feet, and fry them with medium pants. The following is a description of the specific methods for reference, first prepare the materials: 500 grams of chicken feet, 10 grams of old rock sugar, 4 grams of dark soy sauce, 2 grams of salt, 5 grams of cooking wine, an appropriate amount of vegetable oil, 3 slices of ginger, 2 cloves of garlic, and 5 chives.

1. Wash the chicken feet, then cut off the nails for later use.

2. Pour water from the pot, put chicken feet and cooking wine to boil.

3. After boiling, take out the chicken feet and rinse them, then drain them for later use.

4. Heat the oil from the pot, when the oil temperature is 6 hot, put in the chicken feet, turn to medium heat and fry.

5. Flip a few times during the period to make the surface of the chicken feet fry, and when the skin of the chicken feet begins to appear brown and slightly wrinkled, take out the chicken feet.

6. Put shredded ginger, green onion, garlic cloves, dark soy sauce, rock sugar, salt, cooking wine in another pot, then pour in an appropriate amount of boiling water, stir well, and mix into marinade.

7. Put the fried chicken feet into the marinade and soak for 2 hours.

After a few hours, the surface of the chicken feet has wrinkled and turned into a tiger skin.

9. Turn on the high heat and collect the juice.

10. Done.

500 grams of chicken feet.

Cooking wine to taste.

Ginger to taste.

Light soy sauce to taste.

Salt to taste. Ground white pepper to taste.

All-purpose flour to taste.

Cornstarch to taste.

Oil to taste. Steps:

1.Wash the chicken feet, remove the nails and miscellaneous hair, cut off the hard bones at the tip of the claws, and pat it with the back of the knife to make the surface of the chicken feet cracked and easier to absorb the flavor.

2.Put the chicken feet into the pot, add an appropriate amount of water, add ginger slices, cooking wine, light soy sauce, and bring to a boil.

3.Cook on high heat for about 10 minutes, remove the chicken feet, put them in a basin, add an appropriate amount of salt and white pepper, and marinate for more than 15 minutes.

4.Mix the all-purpose flour and cornstarch well and coat the marinated chicken feet evenly.

5.Pour the oil into the pan, cook until it is 70% hot, add the chicken feet, fry over low heat until golden brown, remove and drain the oil.

6.Put the fried chicken feet in a bowl and spoil them, sprinkle with an appropriate amount of salt and white pepper, and mix well.

2.The ratio of flour to cornstarch can be adjusted according to individual taste.

3.The heat of the oil should not be too high, otherwise it will be easy to fry paste.

4.Before adding the chicken feet, you can tentatively put in one or two dough and wait until the dough is golden brown before starting to fry the chicken feet, which can tell if the temperature of the oil is right.

Wash the phoenix feet and put in the pepper. Add salt, monosodium glutamate and tapioca starch and stir well. Pour oil into the pot, put in the phoenix feet, and fry until golden brown and peeling.

Chicken feet, also known as chicken feet, phoenix feet, and phoenix feet, are the feet and feet of chickens, with a total of 4 fingers, which can be eaten. Chicken feet are not called chicken feet on the gourmet's menu, but are called phoenix feet. In the south of our country, the phoenix claw is a high-grade famous dish, and its cooking method is also more complicated.

As the name suggests, it is the foot paws of the chicken and is ready for consumption. Also known as chicken paws, phoenix claws, and phoenix feet. Chicken feet are not called chicken feet on the gourmet's menu, but are called phoenix feet, and in the south, chicken feet are a high-grade famous dish, and their cooking methods are more complicated.

Skin, tendons, gelatinous large. It is often used to cook soups, and is also suitable for marinade and sauce. Such as:

Braised chicken feet, chicken feet in sauce.

The texture of the fat can also be cooked after boneless, such as: pepper limb state hemp chicken palm, boneless palm wings, all crispy, tender and delicious. When purchasing chicken feet, the skin of chicken feet is required to be white and shiny, and there is no residual yellow crust; Chicken feet are tight, elastic, and slightly dry or slightly moist on the surface, and are not sticky to the hand.

If the color of the chicken feet is dull and the surface is sticky, it indicates that the chicken feet have been stored for too long and should not be purchased.

If you want to fry chicken feet to a loose skin, you can follow these steps:

Ingredients: 500g chicken feet, a little white pepper, 1 egg, an appropriate amount of starch, an appropriate amount of chili noodles, and a little salt.

Steps: 1. Chicken feet + salt + white pepper, marinate for 30 minutes.

2. Beat an egg, put the ants into the appropriate amount of starch and stir evenly, pour the marinated chicken feet into the bowl with eggs and starch, stir well, and ensure that the chicken feet are stained with starch and eggs.

3. Pour oil into the pan and fry until golden brown. When frying, be careful to close the lid to avoid oil splashing around.

4. After the oil is heated, pour in the chicken feet that have just been fried by the stove branches, fry until the skin is crispy, arrange the plate, and put in the chili powder.