<h1 class="pgc-h-arrow-right" > spicy rattan chicken feet</h1>
Ingredients: 1000 g chicken feet.
Ingredients: 500 g of water, 50 g of garlic slices, 20 g of green onion, 20 g of ginger slices, 80 g of lee kum kee steamed fish sauce, 60 g of oyster sauce, 50 g of pickled wild mountain pepper, 40 g of fresh vine pepper, 30 g of sugar, 20 g of dark soy sauce, 10 g of monosodium glutamate.
First, the juice boiling method:
1: First put 80 grams of steamed fish soy sauce, 60 grams of oyster sauce, 30 grams of sugar, 20 grams of dark soy sauce, and 10 grams of monosodium glutamate into a bowl, stir well, mix into the sauce and set aside.
2, add an appropriate amount of vegetable oil to the pot, put in 50 grams of garlic slices, stir-fry the garlic slices on low heat to make the aroma, stir-fry until they are slightly yellow, add the pre-cut pickled mountain pepper section and stir-fry the aroma and spiciness, then pour the mixed sauce into the pot, boil and then add 500 grams of water, and finally add 20 grams of green onion, 20 grams of ginger slices, 40 grams of fresh vine pepper, turn off the heat after about 8 minutes on high heat, put it out, let it cool, and set aside.
Second, chicken feet treatment:
1. First cut off the tip of the chicken claw, and then cut off the joint between the calf bone and the chicken claw, and divide the chicken claw into two, one piece every two toes. Then separate the calf bone from the middle as well. Put in clean water, soak in bleeding water and set aside.
2: Put the clean chicken feet into the pot, add an appropriate amount of water to submerge, bring to a boil on high heat and beat the foam. Then add the appropriate amount of green onion, ginger slices and white vinegar, cook for 3 minutes on low heat, then remove and put in cold water to interrupt the cool, remove after breaking cold, control the water, and set aside.
Third, the method of soaking chicken feet:
Put the processed chicken feet into the container, then pour the boiled and cool sauce into the chicken feet, grasp and mix well, seal with plastic wrap, refrigerate and marinate for half a day and then eat.