How to make spicy chicken feet delicious and simple

The preparation of spicy chicken feet.

Ingredients: 500 grams of chicken feet, 4 grams of ginger, 6 grams of garlic, 2 grams of Sichuan pepper, 2 grams of bay leaves, 6 grams of light soy sauce, 4 grams of dark soy sauce, 3 grams of star anise, appropriate amount of dried chili, appropriate amount of salt, appropriate amount of water, 3 grams of oil.

Method: 1Defrost the chicken feet, remove the nails, chop them into 2 pieces, put water in the pot, bring to a boil, blanch the chicken feet, wash them with running water after removal, drain the water and set aside;

2. Slice ginger and garlicHeat oil in a pan, add garlic and ginger slices and stir-fry until fragrant;

3. Add bay leaves, Sichuan pepper, dried chili pepper, star anise and stir-fry evenly, add an appropriate amount of water, add dark soy sauce, light soy sauce, and add an appropriate amount of salt;

4. Then put in the processed chicken feet, boil over high heat, turn to low heat and simmer until you like to eat soft and glutinous, and finally reduce the juice on high heat.

Of course, it depends on the merit of the marinade.

Recently, my mother has been in **, and the meat at home is rare It's not a problem to look like this, so chicken feet are very suitable for our family to eat now The spicy taste is what my mother likes the most.

300g chicken feet

Oil, salt, salt.

Ginger to taste, dark soy sauce to taste.

Chop peppers to taste. Soak the chicken feet for more than two hours and soak them in bloody water.

Then remove the chicken feet and blanch them in a pot.

After removing, put it in the pot again, add an appropriate amount of water and simmer.

Simmer until the chicken feet are 5 or 6 rotten, then add the dark soy sauce.

Then add chopped pepper and salt, stir well and simmer until flavorful.

Tip: When soaking chicken feet, you can drip some wine and salt.

【Spicy chicken feet】

Ingredients: 1 teaspoon salt, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons cooking wine, appropriate amount of dried red pepper, appropriate amount of millet pepper, a little coriander, appropriate amount of rock sugar, 1 star anise, a few slices of ginger, 2 cloves of garlic, appropriate amount of white pepper, appropriate amount of sesame pepper.

Steps: Cut off the toenails of the chicken feet you bought, chop them into two pieces from the middle with a knife, and rinse them with water. After rinsing, put the chicken feet into the pot with cold water, add a little cooking wine to blanch, boil the water for about 1 minute, and remove the water.

Put oil on a cold pan, heat the oil slightly, add the rock sugar, and boil the rock sugar over low heat until the rock sugar turns red and bubbles. Add the chicken feet and stir-fry to color, then add light soy sauce, dark soy sauce, minced ginger and garlic, dried red pepper and sesame pepper and continue to stir-fry for a while. Add an appropriate amount of boiling water, a little cooking wine, 1 star anise, bring to a boil over high heat, and cook over medium heat for about 15 minutes.

Then add salt, chopped millet pepper, white pepper and other high heat to reduce the juice. If there are garlic sprouts at home, you can put them in the chicken feet to adjust the color and season When there is still a little more soup left, put in the prepared garlic sprouts, stir well, and continue to cook, until the soup is viscous, the color of the chicken feet turns red and bright, and turn off the heat.

Finally, the chicken feet can be served on a plate, not only for entertaining guests, but also as a snack while watching TV

There are a lot of home-cooked cooking for spicy chicken feet, you can go to Xiaohongshu to search for it, and you can do it against Xiaohongshu.

You can choose some side dishes for this, and then it tastes very delicious, because it is spicy, so you should eat less, don't eat too much, and avoid getting hot.

Ingredients: chicken feet, red pickled pepper, chives, ginger, pepper powder, cooking wine, dark soy sauce, sugar Method 1: Cut the chicken feet, remove the nails, wash the palms, pour the cooking wine 2: Wash and chop the peppers, chop the pickled peppers, slice the ginger, marinate in the chicken feet for 10 minutes3:

Heat the wok, pour in the chicken feet and stir-fry, put water to the height of the chicken feet, cover and simmer over low heat for 20 minutes, put a small amount of dark soy sauce, salt, sugar, pepper powder, high heat to reduce the juice, put on a plate and sprinkle with chives.

Note: No oil, less salt, less sugar, hemp and spicy according to the amount you can accept.

1. Buy the chicken feet and thaw them, clean them and set aside.

2. Cut off the nails of all chicken feet, and the surface of the chicken feet can be opened with a knife to make a few cuts, so as to taste 3 claws, put ginger slices in the pot under cold water, cook for 10 minutes after the water is boiled, take out 4 pots and boil oil, after the oil is boiled, add garlic slices and stir-fry until fragrant, add dried chili peppers and stir-fry 5, add bean paste and fry the chicken feet under the red oil.

6Add an appropriate amount of soy sauce and dark soy sauce. Pour cold water into the pot and cover half of the chicken feet, add a few pieces of rock sugar, simmer for 20 minutes, and then serve.

Steps. 1. Buy the chicken feet and thaw them, clean them with warm water and set aside.

2. All chicken feet are cut off with scissors one by one, and they are divided into two diagonally, so that they will not be exaggerated by a large arrangement, and the key is to better taste.

3. Put water in the pot, put in the cut chicken feet, then pour in an appropriate amount of cooking wine, boil, there will be foam, scoop it with a spoon, and then clean it with warm water.

4. Rinse again with cold water, drain and set aside.

5. Prepare all the spices you need: bay leaf, star anise, cumin, peppercorn, cinnamon. Cardamom.

6. Slice the ginger and don't cut the garlic too small.

7. Heat the oil in the pot until it is 50% hot, add the garlic cloves and ginger slices and stir-fry until fragrant.

8. Turn the heat to low and add all the spices just prepared and stir-fry for a while.

9. Then add the dried chili pepper segment and fry it together, generally the dried chili pepper will be used with cold water before the pot, so that it is not easy to paste and turn black.

10. Pour in an appropriate amount of water, you can have a little more, I like soft, glutinous and glutinous and then put in three and a half spoons of light soy sauce, cumin powder, thirteen spices, and half a spoon of dark soy sauce.

11. Add a little salt and a little sugar.

12. Add the drained chicken feet, bring to a boil over high heat, and then turn to low heat.

13. There happened to be a handful of garlic sprouts at home, and I thought it would be wasted, so I decided to put it in the chicken feet, not only for color but also for seasoning, haha, never waste.

14. When there is still a little more soup left, add the prepared garlic sprouts and stir well and continue to cook.

15. When the soup in the pot is almost collected, turn to high heat, sprinkle in a little white sesame seeds, and quickly stir-fry well.

Ingredients. <>

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500 grams of chicken feet. Accessories. Ginger.

4 grams. Garlic. 6 grams. Pepper.

2 grams. Bayberry.

2 grams. Light soy sauce.

6 grams. Dark soy sauce.

4 grams. Aniseed.

3 grams. Dried chili peppers. Amount. Salt.

Amount. Water. Amount. Oil.

3 grams. The preparation of spicy chicken feet.

Thaw the chicken feet, remove the nails, and chop them into 2 pieces.

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Put water in the pot, bring to a boil, blanch the chicken feet, remove and wash with running water, drain the water and set aside.

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Slice the ginger and slice the garlic.

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Heat oil in a pan, add garlic and ginger slices and stir-fry until fragrant;

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Add bay leaves, Sichuan pepper, dried chili pepper and star anise and stir-fry evenly.

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Add an appropriate amount of water.

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Add dark soy sauce, light soy sauce and salt to taste.

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Then put in the processed chicken feet, bring to a boil over high heat, turn to low heat and simmer until you like to eat soft and glutinous.

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Finally, reduce the juice on high heat.