Phoenix feet are actually chicken feet. They are a unique folk delicacy originating from Chongqing. They are sour and refreshing, with tough skin and fragrant meat. They are loved by the majority of people. Here I will teach you how to make your own chicken feet with pickled peppers.
1. Homemade Chicken Feet with Pickled Peppers
Ingredients: 15 chicken feet, 200 grams of pickled peppers, 5 slices of ginger, 100 grams of white sugar, 50 grams of white vinegar, 20 grams of salt, and appropriate amount of cooking wine
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Production process:
1. Set aside the main ingredients. Wash the chicken feet and remove the nails. First divide them into two, and then divide the side with the fingers into two.
2. Blanch the cut chicken feet and set aside, rinse well
3. Add water to another pot, add peppercorns, ginger slices, pour in cooking wine, and then add chicken Add salt to the claws, bring to a boil and turn to medium-low heat.
4. Cook for about 8 minutes. When chopsticks can easily penetrate the chicken feet, turn off the heat, take out the chicken feet, and rinse them with tap water
5. In order to dry the chicken feet Quickly, I put ice cubes (it can shrink the skin of the chicken feet and make it taste very good.)
6. Prepare a large container and put in the pickled peppers and pickled pepper water (I put The pickled peppers are cut in the middle and can be used whole.
), salt, sugar, white vinegar, mix
7. Add the processed chicken feet and stir evenly (you can stir a few more times during the soaking process)
6. Soak for one day or It can be eaten overnight
2. Four tips for choosing pickled pepper chicken feet
1. Look at the color: if the chicken feet are too white, it means they have been soaked in hydrogen peroxide. The normal color of chicken feet with pickled peppers is It's natural, it has the slight yellow color of the chicken itself
2. Break it apart and look at it: Normal animal bones and joints are dark brown after being cooked, and the meat texture is also colored. If you break apart the chicken foot bone joints and meat texture If it is pure white, it means it has been soaked in hydrogen peroxide.
3. Look at the skin: If the skin of the chicken feet is thin or even transparent and brittle after being broken open, and it is easy to tear off, it means it has been soaked in formaldehyde, which is normal. The skin of cooked chicken feet is very natural, and the skin is tough and will not be easily torn off
4. Taste: Formaldehyde-treated chicken feet will feel crispy, while ordinary chicken feet will taste very crispy. Tough
3. Hot and sour pickled chicken feet
Ingredients: 4 pounds of chicken feet, white vinegar, one bottle of mineral water, one bottle of chopped millet, 200 grams of spicy salt, 100 grams of MSG, 200 grams of MSG
Production process:
1. Soak the chicken feet in tap water for 1 hour after buying them. Take a pot and put in enough water to cover the chicken feet. Add the chicken feet and pour them in once. Add about half a cup of white vinegar to the cup, then bring to a boil over medium heat. After boiling for 5 minutes, turn off the heat and simmer for 5 minutes until the chicken feet are fully cooked
2. Take out the chicken feet and rinse them with water for 5 minutes. Then use scissors to cut off the nails, and then use a knife to cut them in half
3. Pour the white vinegar, mineral water, millet chili, salt, and MSG into a container and mix them evenly. If you want a better taste, you can Add lettuce strips, cucumber strips or blanched fungus and soak them together, then add a few green peppercorns
4. Pour the chicken feet into the container and soak until the flavor is good and serve
IV , chicken feet in black bean sauce
Ingredients: 700 grams of chicken feet
Accessories: 1 tsp fermented bean curd juice 1 tsp fermented bean curd half a piece of Sichuan peppercorns a little star anise a piece of cinnamon a piece of green onion and ginger an appropriate amount of oyster sauce 1 tsp dark soy sauce 1 tsp sugar 1 tsp white wine 1 tsp
Production process:
1. Clean the chicken feet, cut off the toe tips, and heat the water in the pot , add a small spoonful of white wine, cinnamon, star anise, aniseed and an appropriate amount of ginger slices to the water
2. After the water boils, add the chicken feet to the pot and cook for 10 minutes. Remove the cooked chicken feet and add water to the water. Rinse off the foam on the surface, then remove and drain
3. Crush the fermented bean curd with a spoon, add a little tempeh, add oyster sauce, dark soy sauce and sugar, stir evenly and pour into the chicken feet
p>4. Make the chicken feet evenly coated with the sauce, shred the onion and ginger and sprinkle it on the chicken feet. Add a star anise, then put it into the pressure cooker and steam for 40 minutes
5. Braised chicken feet
Ingredients: 200 grams of chicken feet
Accessories: 2 star anise, a small piece of cinnamon bark, a small piece of bay leaf, 2 pieces of dried chili pepper, 3 pieces of ginger, 4 cloves of garlic, 10 grams of rock sugar A spoonful of chicken essence, 3 grams of green onion, a little cooking wine
Production process:
1. Cut off the calluses on the nails and finger sockets of the chicken feet, and wash them
2. Wash the star anise, cinnamon and bay leaves, slice the ginger, fluff the garlic with a knife and peel it, cut the dried chili pepper into two pieces and remove the seeds, cut the green onion into flowers
3. Cut the chicken feet Put it into boiling water and cook for about 2 minutes, remove and drain
4. Heat the oil pan, add star anise and cinnamon, stir-fry over low heat until fragrant, add chicken feet and stir-fry for a few times Add a little cooking wine and stir-fry evenly
5. Add ginger, garlic, bay leaves, rock sugar, dark soy sauce and stir-fry until the chicken feet are colored
6. Add an appropriate amount of boiling water ( The water should cover the chicken feet), add an appropriate amount of salt and chicken essence, and bring to a boil
7. Scoop off the foam with a spoon, cover the pot, turn to low heat and simmer for about 25 minutes, and finally sprinkle Add chopped green onion and stir-fry evenly
6. Chicken Feet in Oyster Sauce
Ingredients: 350 grams of chicken feet
Accessories: 15 grams of green onions, 15 grams of ginger, 20 grams of oyster sauce 1 tsp dark soy sauce (5ml) 1 tbsp light soy sauce (15ml) 2 tbsp cooking wine (30ml)
Production process:
1. Wash the chicken feet, shred the green onion and ginger and set aside. Cut off the chicken nails
2. Cut everything in half and set aside. Put oil in the pot. After the oil is hot, fry the chicken feet first
3. Fry until the color changes, take it out and fry it again. pot, pour oil, and
Shredded green onion and ginger
4. Pour in the chicken feet, add dark soy sauce, light soy sauce, cooking wine, and oyster sauce until the soup dries up and serve