Flavor Grabbing Claws
1.
Since the chicken feet bought in the supermarket are frozen, we first soak them in warm water to thaw. Then clean them one by one. Cut off the top nails. This is the cleaned chicken feet especially clean.
2.
Prepare the old brine. Let's boil big water first and let it stuffy for 20 minutes. That's it, because another program will be needed for processing in a while. Don't cook this chicken feet too soft, it won't chew for a while.
3.
We fished it out one by one and placed it. Inside the plate, let it cool naturally. The chicken feet are golden yellow and very beautiful.
4.
We use a new variety of green peppers released this year. The boss said that this is called a vegetarian pepper. It tastes a bit like sweet peppers. Then and dried chili. Cut into sections and wash.
5.
Wait for the chicken feet to cool down. Prepare the dry seasoning powder that will be used later. Mainly five-spice powder and barbecue powder. The others are supplemented. The taste of cooking must be distinct. Stir well and set aside.
6.
Heat the pan to get oil. Turn to low heat when 70% is hot. Put the chicken feet in and fry slowly. Fry until golden on both sides. Start the pot and set aside. Keep oil at the bottom of the pot. (Be sure to cook slowly.)
7.
The chicken feet are hot and easy to stick together, so we put them in the basin one by one. To avoid sticking, let it cool down a bit.
8.
Let's turn off the heat and stir-fry the green peppers and dried chillies by the temperature of the oil. Be sure not that this red pepper will mash when exposed to high temperatures.
9.
We took advantage of the temperature of the chicken feet. Pour this seasoning powder in. Then pour the green and red peppers. Sprinkle white sesame seeds at the end. Don't use tools to turn it over and it will break easily. Just pick up the plate and gently shake it back and forth, and it will be naturally stained with the seasonings.
10.
Let it cool again. At this time, everyone can see that the chicken feet have been coated with seasoning powder.
11.
Just serve it when you want to eat. Crispy and delicious, unique and delicious with a special barbecue flavor.
Tips:
For the seasoning inside, you can also use Lao Gan Ma directly without using dry powder.
