Flavored chicken feet

Flavored chicken feet

Introduction:

"My little Geng especially likes to eat bad chicken feet. When he's free, he always likes to eat snacks. It's the best time to eat bad food in summer. Some of the bad food is refrigerated in the refrigerator. It's refreshing and delicious. He doesn't need the heat from the kitchen to take care of it! I wanted to make more pictures of the finished product. I didn't take pictures when I ate at noon. I left a few afternoons for the light to be gentle. The effect was still better. But Xiao Geng kept asking around his buttocks whether he had taken the pictures or not. He took some pictures in a hurry, but he said it was too slow. He was so worried about him! "

Production steps:

Step 1: get the ingredients ready.

Step 2: add half spices, ginger, salt and chicken essence to the bittern. Bring to a boil and turn off the heat to cool.

Step 3: wash the chicken feet, cut off the nails, add water, boil the cooking wine and blanch it.

Step 4: wash, change water, add spices, cooking wine and ginger slices, bring to a boil and simmer over low heat for more than ten minutes.

Step 5: take it out and cool it in ice water.

Step 6: take it out and put it in the bittern.

Step 7: refrigerate overnight.

Materials required:

Chicken feet: 500g

Bittern: 1 bag

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Angelica: right amount

Ginger: moderate

Cooking wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: 1. After eating the chicken feet, add some salt to the bittern, open it, cool it, take out the oil flower and freeze it in the refrigerator, then boil it again before using it next time. 2. When the cooked chicken feet are soaked in ice, the color will be more beautiful and the taste will be more tenacious. 3. Don't burn the chicken feet too badly, just stick the chopsticks in, so the bad taste is better.

Production difficulty: simple

Process: others

Production time: several hours

Taste: salty and fresh