How to make braised chicken feet How to make braised chicken feet delicious

Braised chicken feet method.

Ingredients: 500 grams of chicken feet, 1 ginger, 1 chives, cooking wine, light soy sauce, dark soy sauce, 3 star anise, 2 bay leaves, 1 cinnamon, grass fruit, cumin, appropriate amount of balsamic vinegar, appropriate amount of sugar, 4 dried red peppers.

Method. 1.Wash the chicken feet, wash and slice the ginger, wash and tie the chives into onion knots, and cut the dried red pepper into sections.

2.Add an appropriate amount of water to the pot, put the chicken feet, ginger slices, green onion knots and cooking wine in it and boil over high heat, about 3 minutes to remove the chicken feet, clean them and set aside.

3.In addition, add an appropriate amount of oil to the pot, pour the dried red pepper into it and stir-fry it until the oil is hot, then add ginger slices, star anise, bay leaves, cinnamon, grass fruit, cumin and stir-fry together to make the fragrance.

4.Then put the chicken feet, light soy sauce, and dark soy sauce into it and stir-fry over high heat, wait until the chicken feet are evenly colored, then add an appropriate amount of water, put some sugar or a rock sugar to boil over high heat, and then turn to low heat and cook slowly.

5.Cook for about an hour, open the lid and turn on the high heat to slowly reduce the juice, you can add some balsamic vinegar and salt to taste better.

6.Sprinkle some chopped green onions before cooking.

The ingredients for the production of red brine chicken feet: Ingredients: 300 grams of chicken feet Seasoning:

25 grams of rice wine, 35 grams of soy sauce, 50 grams of white sugar, 12 grams of green onions, 5 grams of ginger, 5 grams of star anise, 1 gram of cinnamon The characteristics of red braised chicken feet: The juice is thick and mellow, crispy and tough, and it is a good dish to accompany wine. Preparation of red braised chicken feet:

1.Chop off the tips of the chicken feet, clean them and drain them; 2.Break the cinnamon into small pieces, put it into a spice bag sewn with sterilized gauze with fennel, and sew the mouth of the bag; 3.

Put about 500 grams of water in the pot, add Shao wine, soy sauce, green onion knots, ginger pieces (pat loose), spice bags and half of sugar; 4.When the water is boiling, put in the chicken feet; 5.When boiling again, use medium-low heat to boil for a long time; 6.

Until the chicken is mature, add the other half of the sugar; 7.Continue to heat until the chicken feet are crispy, remove from the heat, remove the spices and allow to cool.

Ingredients for the production of chicken feet: Ingredients: 250 grams of chicken feet Seasoning: 80 grams of lees, 10 grams of cooking wine, 10 grams of white sugar, 5 grams of rice wine, 10 grams of green onions, 10 grams of ginger, 10 grams of salt, 1 gram of monosodium glutamate.

The characteristics of the dregs and braised phoenix feet: white and soft, salty, fresh and mellow. The practice of bad braised phoenix feet:

1.Soak the phoenix claws in boiling water to remove the yellow clothes, and use a knife to cut off the tip of the claws and wash them; Wash the green onion and ginger, tie the green onion into a green onion knot, and pat the ginger into ginger pieces for later use. 2.

Mix the lees, cooking wine, sugar and an appropriate amount of water, hang the lees, then put the grains into the container, add salt, monosodium glutamate, and cold boiled water to make the lees soak juice. 3.Put the wok on the fire, put in the water, put the chicken feet, Shao wine, green onion knots, and ginger pieces into the same boil, cook until the chicken feet are soft and crispy, take them out, soak them in the fragrant lees marinade, take them out after 1 hour, and change the knife to the pot.

Braised chicken feet, also known as braised chicken feet, are home-cooked side dishes with chicken feet as the main ingredient. When cooking, pay attention to the gelatinous chicken feet themselves, so marinate well and do not soak them for too long, so as not to thicken the braised soup.

Preparation of ingredients. 100 grams of Sichuan pepper, 150 grams of star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red yeast rice, 50 grams of licorice, 500 grams of fatty meat, 1500 grams of dark soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of refined salt, 250 grams of ginger, 250 grams of green garlic, 150 grams of fried garlic, 250 grams of coriander, 250 grams of Shao wine.

Steps: Perform the following steps.

Step 1 Put 100 grams of Sichuan pepper, 150 grams of star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red yeast rice, and 50 grams of licorice into the "medicine bag";

Step 2 Slice 500 grams of fatty meat, fry the lard and discard the residue.

Step 3 Take a large stainless steel pot, pour in kilograms of water, 1500 grams of dark soy sauce, 1500 grams of light soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of refined salt, boil with a strong fire, put in lard, 250 grams of ginger, 250 grams of green garlic, 150 grams of fried garlic, 250 grams of coriander, 250 grams of Shao wine, and boil for 20 minutes in the "medicine bag" to become brine. The longer the brine is stored, the more fragrant it is.

11. One pound of chicken feet, wash, chop off the nails for later use.

2. After the water in the pot boils, put in the chicken feet and blanch for two minutes, and I also boiled a few eggs by the way during the boiling process, and then marinated them together.

3. A small piece of pork belly, wash and set aside.

4. After blanching the chicken feet, scoop them up and soak them in a large pot of cold water, which can better remove the fishy smell.

5. Slice the pork belly and set aside.

6. Heat the wok, put in the meat slices and stir-fry, be sure to stir-fry the oil.

7. One portion of thirteen spices, a few slices of ginger, two bottles of beer or a large bottle of bottle, beer is the secret of chicken feet that are soft and rotten without entering the pressure cooker.

8. After the meat slices are stir-fried in oil, add the thirteen spices and stir-fry until fragrant.

9. After stir-frying, put in 3 cups of light soy sauce, 1 cup of dark soy sauce, and a cup of sugar, note that the ratio of these 3 is 3:1:1, and you can use a small measuring cup at home.

10. Add soy sauce and bring beer to a boil.

11. After boiling, remove the chicken feet from the cold water and put them in the pot, and cook over medium heat for 25 minutes.

12. After turning off the heat, put in the eggs that have been peeled and scratched a few skins of weighing knives, cover the lid and simmer for more than 15 minutes at residual temperature.

21. Wash the chicken feet first, and then blanch them with water.

2. Then make the marinade, which contains bay leaves, star anise, Sichuan pepper, ginger, garlic, a little sugar, a little cooking wine, plus a small amount of salt and soy sauce.

3. Pour the chicken feet into the marinade and cook together.

4. Cook over low heat.

31. Wash the chicken feet and chop off the nails.

2. Put an appropriate amount of water in the pot, put in the chicken feet, and blanch for four or five minutes.

3. Remove it, wash it and let it cool.

4. Slice the green onion and ginger, and prepare an appropriate amount of rock sugar. It's pure.

5. Put an appropriate amount of water in the pot, put in the material bag, green onion and ginger, rock sugar.

6. Add the chicken feet and bring to a boil.

7. Put an appropriate amount of dark soy sauce and salt, cook for 30 minutes on medium heat, turn off the heat and soak for a while.

1. Cut off the tips of the chicken feet, wash them several times, and then soak them in water for half an hour.

2. One piece of ginger, three star anise, five bay leaves, wash the chicken feet, prepare the soy sauce, the dark soy sauce is best braised soy sauce, the color is more beautiful, put water in the pot to boil, blanch the chicken feet.

3. Then remove and drain, add 1500ml of water to a clean pot, add star anise, bay leaves, ginger (pat it with a knife), add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 15 grams of sugar, a little salt, and then pour in chicken feet.

4. Cover the pot and bring to a boil over high heat, then simmer over medium heat for about 12 minutes, the soup in the pot is about 1 3 times, at this time, the chicken feet are crispy and the meat is glutinous, and then add a little chicken essence and gently shake the pot.

5. Then use chopsticks to clip it out (if you want to turn the chicken feet during firing, you should also use chopsticks to turn them, not use a spatula to turn them, so as not to break the skin of the claws).

6. First put the chicken feet in a large bowl and cool them naturally for half an hour, a tablespoon of cooking wine is about 15 ml, and then put it on a plate, such a braised chicken feet, the skin is dry and non-sticky, and the gelatin in the chicken feet has slowly solidified, it tastes chewy, and then dip it in some dipping sauce, the flavor is more sufficient, and it is more fragrant.

Materials. Chicken feet.

12 pcs. Beer.

Half a can. Wine.

Pour over light soy sauce.

Pour on the dark soy sauce.

Small amount. Pepper.

Thirty pieces. Dried chili peppers.

Ten. Large packages.

Supermarket stewed meat packets.

Super delicious braised chicken feet to make.

Bought raw chicken feet. Open a bottle of beer. Regulates your mood. Drink and cook at the same time. Drinking too much, singing and dancing around the kitchen is not responsible....

Prepare a large package of ingredients (the supermarket sells stewed meat).

A few dried chili peppers.

A few peppercorns. In the mood....

Blanch the phoenix feet in cold water.

A whole bunch of little white paws are grabbing at you....

The water is rolling around....

Rinse off the gum from the chicken feet with hot water.

Take half of the chicken feet and place them on top of the kitchen paper to absorb the water.

If you insist on using toilet paper.

I can't stop it. Don't stop either....

If you don't want to die, fry it.

Tiger skin and phoenix claws. It's just delicious and can't find the north

Must have long sleeves, gloves, glasses, masks.

Disfigured by an oil crash, not responsible....

The remaining oil is sautéed with peppercorns, dried chili peppers, and green onions. Put all the chicken feet in and stir-fry...Add light soy sauce. Dark soy sauce (small amount).

Wine. Essence of chicken.

1/2 tablespoon salt. And half-drunk beer.

Then throw the seasoning packet in...

Simmer simmer simmer for half an hour....

Remove the braised chicken feet from the pan.

Melt-in-your-mouth. Eat

Recipe: 6 grams of star anise, 3 grams of cinnamon, 3 grams of bay leaves, 6 grams of grass fruit, 3 grams of cumin, 1 gram of cloves, 2 grams of white cardamom, 4 grams of sand kernels, 1 gram of angelica, 1 gram of licorice, 2 grams of tangerine peel.

Seasoning: 50 grams of dried millet pepper, 20 grams of sesame pepper, 100 grams of ginger slices, 30 grams of green onions, salt, pepper, monosodium glutamate, chicken essence, appropriate amount of cooking wine, 25 grams of sugar, 150 grams of edible oil.

Ingredients: 3 kg of chicken feet, 1 kg of old hen, 1 kg of pig bones.

Method:1Soak the chicken feet in water for 3 hours, and then marinate the appropriate amount of ginger slices, cooking wine, salt, and peppercorns for 3 hours.

2.Blanch the prepared phoenix feet, old hens, and pig bones, and then pass them under cold water for later use. Wash all the spices and soak them in warm water for half an hour before using them, and then the water will be gone.

3.Give 7 catties of water at the bottom of the pot, then add the old hen and pig bones, cook for 90 minutes, become a fresh soup, add all the chili peppers, peppers, spices, ginger slices, green onions, edible oil, simmer for 90 minutes (take out the green onion section halfway), and finally add all the seasonings, and the brine is ready.

4.Then put the blanched chicken feet in the brine, simmer for 20-25 minutes, and then soak in the brine for 1-3 hours before eating.

Precautions for marinated chicken feet:

1.Don't marinate chicken feet for too long, if the meat is not tough for too long, it won't taste good.

2.It is generally difficult to color at home, so you can add about 10ml of dark soy sauce in an appropriate amount for color mixing.

3.Chicken feet need to be marinated in blanching, which is the most correct way to marinate chicken feet.

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Method 1: Ingredients to prepare raw materials: 300 grams of chicken feet; Excipients: 1 pot of braised soup; Step 1: Chop off the tip of the chicken feet first, then blanch them, and then remove them and rinse them.

2. Put it in a marinated pot and marinate it over low heat for about 30 minutes, then turn off the heat and soak for about 10 minutes, then remove it. Precautions: There are two kinds of chicken feet sold on the market: chai chicken feet and broiler chicken feet, the wood chicken feet are relatively thick, and the broiler chicken feet are relatively small. The chicken feet themselves have gelatin, so don't soak them for too long, so as not to thicken the soup.

Method 2: Prepare Sichuan pepper, star anise, cloves, grass fruit, licorice, and cinnamon for a total of 3 4 cups. Production steps: brine material, sand ginger powder and cloth bag. Add eight cups of water to boil, simmer for one hour and a half to two hours, prepare three ingredients, star anise (two grains), cumin, Sichuan pepper (two teaspoons each), licorice (six slices), cinnamon (one piece), grass fruit (one), tangerine peel (1 4 pieces) Preparation steps: Carry the brine material with a cloth bag, add 12 cups of water and boil for 30 minutes.

Method 3: Prepare star anise (two grains), cumin, Sichuan pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), grass fruit (one), tangerine peel (1 4) Preparation steps: The brine material is carried in a cloth bag, add 12 cups of water and boil for 30 minutes.

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The preparation of boiled chicken feet.

1.Remove the toenails from the chicken feet, rub them with a pinch of salt and wash them.

2.Boil 5 slices of ginger, 3 green onions, 15 grams of rice wine and an appropriate amount of water, then blanch the chicken feet in a pot of boiling water for 3 minutes, remove and rinse.

3.Prepare the seasonings for boiling: 2 grass fruits, 2 star anise, 6 bay leaves, 3 cinnamon peels, 4 grams of fennel, 5 chili peppers, 5 grams of Sichuan peppercorns, 8 rock sugars, 12 grams of dark soy sauce, 20 grams of light soy sauce.

4.Put all the marinated seasonings into the pot.

5.Then put the rinsed chicken feet in the pan.

6.Add about 1200 grams of water.

7.Cover the pot with a lid and start the [Juice Collecting Wuxi Steak] function, and the cooking program will be executed automatically. (If you don't have a GSS automatic pot, you can first simmer on 1800 watts of high heat for 20 minutes, and then change to 800 watts and simmer for 20 minutes.) ）

8.When the cooking program shows 0:00, you can open the lid of the pot and add an appropriate amount of salt according to your personal taste, and you can get out of the pot! (After 40 minutes of simmering, open the lid and see that the chicken feet are off the bone, and then serve.) ）