When it comes to sichuan people's love for chicken feet, there is always no reason.
In the sweltering summer, nibble on a few chicken claws, not to mention more decompression!
Moreover, the methods and tastes of the claws are super numerous,
Pickled peppers, salt gratin, marinades, sauces...
What flavor you want to eat, in addition to buying, buying and buying, you can also do it yourself!
01
Pickled pepper claws
material:
Chicken feet 500 g, soaked millet pepper 142 g, Chaotian pepper 8 g, garlic cloves 15 g, ginger 17 g, spring onion 13 g, salt 3 g, cooking wine 3 ml, rice wine 20 ml, white wine 3 ml, peppercorns 2 g, sugar 10 g
method:
1 Pat the garlic head open and peel.
2 Remove the stalk and cut into rings.
3 Cut the green onion into sections and the ginger into slices
4 Put the garlic, asago pepper, green onion and asahi pepper into a bowl and set aside.
5 Chicken feet remove fingertips and cut in half.
6 Soak the chicken feet in water for 1 hour to remove the blood.
7 Add chaotian pepper, rice wine, white vinegar, peppercorns, salt, sugar, 400ml of cold boiled water to make a pickled pepper sauce.
8 Remove the soaked chicken feet and drain the water.
9 Place in a pot of boiling water, pour cooking wine and mix well.
10 Cook on medium heat for 10 minutes until cooked thoroughly, skimming off the froth halfway through.
11 Scoop up the cooked chicken feet and place them in a bowl and pour cool water to rinse the grease.
12 Drain the water and put it in the pickled pepper sauce, seal the plastic wrap and soak for 1 hour to taste.
13 Peel off the plastic wrap, pinch out the chicken feet and enjoy.
02
Salt-baked chicken claws
500 grams of chicken feet, 10 grams of turmeric powder, a little salt, a little chicken powder
1 Heat up with some water in a pot. Add the chicken feet.
2 Cover and bring to a boil over high heat.
3 Uncover the lid and add ginger slices and washed star anise and dried sand ginger.
4 Add salt and chicken powder.
5 Pour in the salt and baked chicken powder.
6 Stir to combine.
7 Add the turmeric powder.
8 Mix well with a spoon.
9 Cover and marinate over low heat for 15 minutes until flavorful.
10 Remove the lid and remove the chicken feet.
11 Set the plate and serve.
03
Halogen claws
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100 grams of chicken feet, a little green onion, a little ginger slices, 5 grams of fragrant leaves, 6 grams of cinnamon, 10 grams of star anise, 4 grams of cumin, 3 grams of cloves, 10 grams of dry sand ginger, 25 grams of red onion heads, 20 grams of garlic, 10 grams of coriander, 10 grams of fatty meat, 1 slag bag, 23 grams of salt, 17 grams of sugar, 9 grams of chicken powder, 25 ml of light soy sauce, 10 ml of dark soy sauce, 10 grams of oil consumption, 15 grams of monosodium glutamate, cooking wine and cooking oil
1 Place the bag in the dish and open the bag opening.
2 Add the incense leaves, cinnamon, star anise, cumin, cloves and dried ginger.
3 Tighten the mouth of the bag, tie it tightly, tie it tightly, and make a spice bag.
4 Heat a wok over a high heat, heat up with a little cooking oil, add washed fat and fry until oil comes out.
5 Pour in the shallot knots, parsley, shallots and garlic and heat over high heat.
6 Pour an appropriate amount into the soup.
7 Cover and bring to a boil over high heat.
8 Remove the lid, add the spice bag, add the chicken powder and salt.
9 Pour in the rock sugar.
10 Drizzle into raw soy sauce and dark soy sauce.
11 Mix well to taste.
12 Add oyster sauce, soy sauce, monosodium glutamate and sugar and mix well.
13 Cover and reduce heat to cook for about 20 minutes.
14 Instant brine
15 Bring water to a boil in a pot and pour in the washed chicken feet.
16 Blanch until broken, drain and set aside.
17 Heat another pot and pour in the brine.
18 Add chicken feet, sliced ginger and green onion and mix well.
19 Cover and bring to a boil.
20 Peel off and season with salt, chicken powder, sugar and cooking wine.
21 Cover and simmer over medium-low heat for about 10 minutes until cooked.
22 Turn off heat and soak for another 20 minutes until flavorful.
23 Remove the brine chicken feet and drain the brine.
24 Place on a tray.
04
Steamed chicken claws in old dry mother sauce
160 grams of chicken feet, 15 grams of Chaotian pepper, 40 grams of lao ganma chili sauce, a little ginger slices, 5 ml of cooking wine, 5 ml of light soy sauce, 3 ml of dark soy sauce, 2 grams of salt, 3 grams of sugar, 2 grams of chicken powder, and an appropriate amount of cooking oil
1 Washed asahi peppers cut into rings.
2 Pour an appropriate amount of water into a pot and bring to a boil over high heat.
3 Pour in the prepared chicken feet and cook for a while.
4 Remove the chicken feet, drain and set aside.
5 Heat the pan with oil, pour in ginger slices and sauté until fragrant.
6 Add chicken feet, lao gan ma chili sauce, chaotian pepper and sauté well.
7 Add cooking wine, light soy sauce and soy sauce and stir-fry until flavorful.
8 Add salt, sugar and chicken powder and stir-fry for a while.
9 Place the sautéed chicken feet, place on a plate and set aside.
10 Connect the electric steamer to power and inject an appropriate amount of water to the 30th line.
11 Put in the cage drawer and put in the chicken feet.
12 Adjust the knob to a 25-minute timescale and start steaming.
13 When the chicken feet are steamed, lift the lid.
14 After the steam has dissipated, remove the chicken feet and eat them.
05
Oyster Emperor Claw
300 grams of chicken feet, red pepper grains, minced garlic, a little green onion, 5 grams of salt, 2 grams of sugar, 1 gram of monosodium glutamate, 2 grams of chicken powder, 10 ml of water starch, cooking wine, dark soy sauce, oil consumption, abalone juice, edible oil each appropriate amount
1 Place the washed chicken feet in a bowl and pour into the old soy sauce to color well.
2 Heat the pan with oil and heat to 60% heat.
3 Pour in the chicken feet and fry for about 2 minutes until golden brown.
4 Remove the fried chicken feet.
5 Bring half a pot of water to a boil, add salt, chicken powder, cooking wine and soy sauce.
6 Add the fried chicken feet.
7 Cover and simmer for 15 minutes.
8 Fish out the chicken feet and cut off the tip of the claws.
9 Stir in oil, add red peppercorns and minced garlic and stir-fry.
10 Add a little water, oyster sauce and abalone sauce and bring to a boil.
11 Add a little soy sauce, sugar, salt and MSG to taste.
12 Pour in the chicken feet and cook for about 1 minute.
13 Add water starch to tickle.
14 Add a little cooking oil and stir-fry well.
15 Use chopsticks to pinch out the chicken feet and place them on the plate.
16 Pour the sauce and sprinkle with green onions.
06
Sauce claws
150 grams of fried chicken feet, char siu filling to taste, salt 2 grams, sugar 2 grams
1 Bring water to a boil in a pot and pour in the chicken feet.
2 Add ginger slices, star anise and cinnamon, then salt.
3 Cover, bring to a boil and simmer for 1 hour.
4 Remove the lid, remove the cooked chicken feet and let cool slightly.
5 Cut the chicken feet into small pieces.
6 Place the cut chicken feet in a bowl, add the appropriate amount of corn starch and mix well.
7 Place the chicken feet in a bowl and set aside.
8 Pour the char siu filling into a bowl, add peanut butter, chili sauce, column sauce, salt and sugar and mix well.
9 Add a little water several times, stir and stir into a paste.
10 Add the chicken feet and mix well.
11 Add garlic oil, tempeh oil and mix well.
12 Place the mixed chicken feet in a steamer dish.
13 Place in a boiling steamer.
14 Cover and steam over high heat for 10 minutes.
15 Remove the steamed sauce claws.