Hot and Sour and Delicious [pickled Chicken Feet with Sour Pepper and Tiger Skin]

Hot and Sour and Delicious [pickled Chicken Feet with Sour Pepper and Tiger Skin]

1. The amount of large chicken feet is appropriate; cut off the lumps on the palms of the chicken feet and put them in a bowl. Put the chicken feet in the water, boil it over high heat, and cook for 3 minutes. After it is boiled, remove it and quickly drop it into cold water to wash off the foam. Drain the water and put it in a bowl. Use a dry towel to stick the water on the surface of the chicken feet to prevent the chicken feet from being fried.

2. Put more oil in the pot and heat it to 30% heat. When small bubbles are slowly emerging from the chopsticks, the oil temperature is right. Lower the heat to lower the chicken feet, cover properly with a pot cover to prevent injury, and remove it for use after it has been deep-fried. Turn on high heat, bring the oil to 70% hot, turn to low heat and pour the chicken feet, and quickly cover the pot; when the chopsticks bubbling quickly, the oil temperature is right. As the oil temperature decreases, the chicken feet are fried Remove after peeling; quickly pour into cold water and soak for 12 hours.

3. After soaking for 12 hours, drain the water and remove, cut off the tips of the claws, cut the chicken claws from the middle, and put them in a bowl.

4. Yellow lantern chili sauce, fatty pork, and ginger slices are appropriate; millet pepper, wild mountain pepper, and wild mountain pepper water are each appropriate.

5. Heat the pan to remove a small amount of oil, add the fat, and stir up the fat on a low heat. Add wild mountain pepper, millet pepper, ginger slices, and yellow lantern hot sauce; add appropriate amount of water and stir-fry on high heat; when the water is fast-drying, turn to low heat to fry the pepper until fragrant to remove the irritability of the pepper and fry the aroma of the pepper. Add the right amount of dark soy sauce and stir-fry evenly.

6. Add the chicken feet and stir-fry together over high heat; add in an appropriate amount of wild mountain pepper water and stir-fry evenly. The wild mountain pepper water has a sour taste, so there is no need to add vinegar.

7. Add appropriate amount of water, the water should be submerged in the chicken feet, you don’t need to add salt (because wild pepper, wild pepper water, and yellow lantern hot sauce are all salty), bring to a boil, simmer for 5 minutes, turn to low heat and simmer until soup The juice will dry.

8. Turn to high heat and boil, add appropriate amount of chicken essence; let the soup dry on high heat, and start the pot.

9. Finished picture

Tips:

For a more detailed production process, please copy the following Youku video link address:
http://player.youku.com/embed/XMTUyMzQwNDY1Ng==