How to cook chicken feet deliciously and easily

If we want to make delicious chicken feet, we can make them into braised chicken feet or pickled pepper chicken feet. These two methods are very simple. We just need to prepare the chicken feet and clean them, blanch them in water, take them out, and then soak them in the marinade or pickled pepper water for 24 hours before eating. For the specific production method, you can learn the lazy version of pickled pepper chicken feet introduced in this article.

Lazy version of pickled pepper chicken feet

Ingredients: one pound of chicken feet, a bag of wild pepper, a little red pepper, a little salt, and appropriate amount of sugar and vinegar.

practice:

1. Cut off the nails of the chicken feet, cut them into two pieces, blanch them in water, boil them for ten minutes, remove them and put them in cold water to cool.

2. Mix the wild pepper and all the seasonings together, add appropriate amount of water, bring to a boil and let cool.

3. Take out the chicken feet and put them into the pickled pepper juice, making sure the juice does not cover the chicken feet. It can be eaten after soaking for a few hours. In summer, it tastes better if refrigerated in a cool box.

Tiger Skin Chicken Feet

Ingredients: one pound of chicken feet, appropriate amount of ginger, cooking wine, white vinegar, honey, appropriate amount of dark soy sauce, light soy sauce, oyster sauce, shredded ginger, chopped garlic, shredded dried red pepper, sugar, salt, and 13 spices.

practice :

1. Wash the thick chicken feet, put them in water, add cooking wine and ginger slices, blanch them, then remove and rinse them.

2. After the chicken feet are dried, brush them with a mixture of honey and white vinegar (I use a 1:1 ratio). Let dry after brushing.

3. Put the dried chicken feet into a 50% to 60% hot oil pan and fry until the skin turns yellow (be sure to use medium-low heat and fry slowly. You can cover half of the pan with a lid, otherwise it will be scary if the hot oil splashes while frying).

4. Take out the fried chicken feet and soak them in ice water for half a day. The longer the tiger skin is soaked, the better the effect.

5. Drain the soaked chicken feet, place them on a plate and steam them in a pot for 10 minutes.

6. Mix dark soy sauce, light soy sauce, oyster sauce, shredded ginger, minced garlic, shredded dried red pepper, sugar, salt, thirteen spices, cooking wine, white pepper powder, and sesame oil. Pour it on the chicken feet that have been steamed for 10 minutes, mix well, change to a pressure cooker and continue steaming for 15 minutes.

Spicy Chicken Feet

Ingredients: 500g chicken feet, 1 green pepper, appropriate amount of salt, appropriate amount of Pixian bean paste, 1 star anise, appropriate amount of dried chili, appropriate amount of Sichuan pepper.

practice:

1. Pour oil into the pot, add dried chili peppers, peppercorns and star aniseed into the cold oil and slowly stir-fry until fragrant.

2. Add Pixian bean paste and stir-fry until fragrant, then add 50ml of water.

3. Slowly fry the chili sauce over low heat until it thickens.

4. Put the chicken feet in cold water, add ginger slices, scallion segments, cooking wine, blanch them, and rinse them with cold water.

5. Put the chicken feet with chicken essence into the inner pot, add the chopped green pepper, fried chili sauce and sprinkle salt.

6. Use a spatula to stir evenly, mix the chili sauce and chicken feet, and let the chili sauce evenly coat the surface of the chicken feet.

7. Wipe the outer surface of the inner pot clean and put it into the pot. Gently rotate the inner pot and press the "Nutrition Stew" button to "Tendon". At this time, the indicator light flashes. After flashing for 7 seconds, the function light stays on. That's it.

8. After the chicken feet are stewed, the corresponding function indicator will go out and switch to the "keep warm" light. When you hear a "beep" sound, you can open the lid when the float drops.