7 practices for eating chicken feet


7 practices for eating chicken feet

First, hot and sour chicken claw material: chicken feet a pound, garlic 2 2, sesame oil section, sugar, rice vinegar, soy sauce, chili sauce, salt practices: 1 chicken feet washed, half open.

Heat the hot water in 2 pots, cook the ginger and chicken feet, cook for 10-15 minutes, and cook the chicken feet thoroughly.

3 Put the cooked chicken feet into the ice water, so that the chicken feet will be crisp and the surface gel will be washed away.

4 chop the garlic cloves, transfer to sugar, rice vinegar, soy sauce, chili sauce, salt, fish sauce, sesame oil and mix well, add to the chicken feet and continue to mix.

5 Cover the plastic wrap for more than half a day, and remember to turn over the chicken feet.

Second, the practice of sauce chicken feet materials: chicken feet only, soy sauce, ginger, pepper, aniseed, salt, cooking wine, sweet chili sauce, sugar practices: 1.

Wash the chicken feet, remove the nails, and then fly the water to remove the smell and impurities.

Put more oil in the pan, put some sugar and sugar, then pour the chicken claws into the pan and stir fry. It is best to fry the skin.

Then add a little sweet chili sauce 4.

Add a little soy sauce, ginger, pepper, aniseed, salt, cooking wine, add water without chicken feet.


After the fire is boiled, the fire is simmered until the soup is almost gone. It can be put on the plate. The chicken feet are: chicken feet, onions, ginger, garlic, fragrant leaves, minced meat, salt, cooking wine, pickled peppers. Practice 1:It is best to choose chicken feet with fresh or bagged chicken feet. Don’t change color, and don’t choose anything that has cockroaches on it.

2: Cut the chicken feet into two halves from the middle.

3: Boil the soup with onions, ginger, garlic, fragrant leaves, and minced meat. Add the salt to the casserole and boil for 20 minutes, then serve in an enamel or ceramic basin to cool.

4: Put the chicken feet into the casserole (the water has not passed the chicken feet) and add the wine and cook for 30 minutes.

5: Add the chicken feet to the soup that is cooked and cooled (full of chicken feet). Pour the pickled peppers into the chicken feet. If you are afraid of light, you can put some salt.

6: Put the soaked chicken feet at room temperature for 2-3 days.

Note: 1: Pickled pepper is best to buy Qifeng brand (280ml), you can do two pounds.

2: This dish is better in winter, because it is delicious at room temperature than in the refrigerator.

3: Do not use plastic containers, so it is not good to eat and love bad.

4: It is best to cook in a casserole, which is delicious.

Four, tiger skin chicken feet raw materials; 500 grams of chicken feet, 20 grams of oK sauce, 30 grams of oyster sauce, 1 grams of soy sauce, 20 grams of onion ginger, 2 grams of sugar, 1 gram of MSG, citric acid solution, pepper 0.

1 gram, 2 grams of rice wine, 1 fennel, 500 grams of soup, 15 grams of clear oil: 1.

Cut off the tip of the chicken claw, remove the big bone on the claw, wash it, put it in a cold water pot, boil it, cook it for 5 minutes, take it out and wash it, drain.


Heat the oil, put in chicken feet, fry until golden brown, remove the skin when wrinkled, put in cold water to soak the hair.


Put the soup in the pot, oK sauce, oyster sauce, soy sauce, sugar, fennel, pepper, rice wine, onion ginger and chicken feet, boil and put into a bowl and steamed crispy.

Remove the MSG from the pot and add a few drops of citric acid. Tighten the juice and put it into the pot to heat it.

Featured comments; crispy flavor.

oK Tiger Skin Claw is a replica of Cantonese style tea tiger skin claws. It is rich in flavor, rich in flavor, economical and popular.

Five, spicy chicken claw raw materials; chicken feet, hot sauce, ginger, dried chili, soy sauce, sugar, practice: 1) Wash the chicken feet, cut off the “nails”, put them in a cold water pot, boil, remove the foam.
2) Heat a little oil in the pot, put a spoonful of hot sauce, some ginger.

3) Pour in the chicken feet and stir fry, put a handful of dried peppers.

4) When the chicken feet are colored, add a little soy sauce, more sugar, and add water without chicken feet.

5) Boil the fire and cook over low heat. When the pot is cooked, the fire is collected and the plate is served.

Note: 1) Many methods are to first blow up the chicken feet and then burn, but with fried, it is not good for health.

2) The hot sauce used is the mashed Pixian bean paste, which is more salty, so there is no additional salt, salt and chicken feet. (Material: 1, American chicken phoenix 200 g 2, crude sea salt 500 g 3, ginger wine, onions, white brine.
1. Wash the chicken feet, remove the nails, and then soak in the white brine; 2, cut the onions into sections, mix well with the ginger wine and mix in the bowl; 3, sandpaper, oil, will soakThe chicken feet are mixed with ginger wine and green onion, then wrapped in sandpaper and covered with Shanghai salt. 4. Put the sea salt covered chicken feet into the oven and serve at 250 掳C for 40 minutes.
The secret of umami: the original flavor, the mouth is fragrant, with a rustic flavor.

Practice (2); Material: 1 kg of chicken wings, salted chicken powder half pack production: 1.

Wash the chicken wings, do not put oil in the pot and stir-fry for a while, stir fry until the oil, the color is slightly golden.


Add water, drown the chicken wings as the standard, put in the salted chicken powder, cook until the water is dried, take the pot, and serve the plate.

Practice (3); Material: 1 kg of chicken wings, soy sauce, wine production: 1.

Fry the chicken wings with oil and ginger slices, the color is slightly golden.


Put some wine, stir-fry the wine, add water, drown the chicken wings as the standard, release the pumping, cook until the water is dry, start the pot, hold the plate.

Seven, spiced chicken feet material: 15-20 chicken feet, small pepper, garlic, ginger, cinnamon, star anise, fennel and other appropriate amount.

Production: 1.

First, 15-20 chicken feet, go to the tip of the claw and cut into two halves.


Put the water in the pot, boil it, put the chicken feet in the water and rub it. After 3-5 minutes, drain the water (distribute to prevent adhesion).


Small peppers (people who like spicy food can put more) cut in half, cut into pieces of garlic, sliced ginger.


Heat the pan and pour in the oil. When the oil is warm, put the garlic and ginger into the pan and stir-fry. Add the chicken feet and stir fry.


After the chicken feet burst into aroma, you can add the pepper, cinnamon, star anise, fennel, etc. together, add the above salt, stir fry for a few minutes.


Put some boiled water, when cooking, the amount of water can be flat over the chicken feet, so that the chicken feet are more brittle.


Add some soy sauce, mix well, cover with a piece, simmer until the soup is opened (the cooking process should be more than one turn) and turn to medium heat.


Cook until the soup will dry, then add the right amount of salt to taste.

Finally, turn off the fire and start the pot.

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