Authentic Meizhou Salt-baked Chicken Feet

I don't know if you have ever eaten authentic Meizhou salt-baked chicken feet in your life. The reason why this chicken feet is famous is because its production process is quite special. Many people cannot make the authentic taste when making this dish, because the soup is not adjusted correctly when braising the chicken feet. When braising the chicken feet, it is necessary to add some appropriate ingredients to ensure the freshness and tenderness of the chicken. The following introduces the method of making authentic Meizhou salt-baked chicken feet.

Material:

12 chicken feet, sliced ​​ginger, peppercorns, scallions, 30-35g salt-baked chicken powder, cooking wine, pure sesame oil

step:

1. Soak: Add crushed scallion, ginger and cooking wine to the pepper water. Rinse the chicken feet, cut off the nails, and soak them for 2-3 hours. Scrub the soaked chicken feet again, especially the yellow callus on the center of the claws. (Just tear the skin of the soaked chicken feet gently)

2. Boil water: Put water in a pot, add ginger slices, scallions and cooking wine and boil. Put the soaked chicken feet into the boiling water pot and blanch to remove the fishy smell;

3. Brewing: Take out the blanched chicken feet, rinse them with running water, drain and set aside;

4. Marinating: Mix the salt-baked chicken powder with pure sesame oil to make a paste, pour it into the chicken feet and mix well for later use;

5. Put the chicken feet into a fresh-keeping bag, rub and massage, seal it with a sealing clip, and put it in the refrigerator to marinate overnight;

6. Line the bottom of the steamer with tin foil and set aside;...

Tips for salt-baked chicken feet:

1. Clean the chicken feet. Chicken feet themselves have an earthy smell. If you want to reduce or remove it, you have to rinse the chicken feet. But it should be noted that during the rinsing process, it is very important to use a knife to remove the small yellow callus on the palm of the chicken claw and to remove the remaining yellow "coat" on the chicken claw. After rinsing the chicken feet, they need to be soaked. When soaking, it is best to put it in clean water with appropriate amounts of onion, ginger and cooking wine and soak it for 3 to 4 hours.

2. At the same time, we can also add white wine when making chicken feet, which can effectively remove the earthy smell of chicken feet, and can also be combined with other seasonings to produce a mellow taste. When making chicken feet, if you use cornstarch to adjust the taste of the chicken feet, the amount of cornstarch water should not be too much, and it should not be too thick, so as not to affect the taste.

3. Wash the chicken feet and drain them. Turn each chicken foot over after they are dry and make a vertical cut along the center of your palm to cut off the tendons connected there. When frying in the pan after the tendons are cut, the chicken feet will naturally expand due to the heat and straighten out, so they will not shrink. ...