Hot and Sour Boneless Chicken Feet
1.
Heat in the wok without water and oil. Pour the three kinds of peppers into the pot and stir-fry for about 20 minutes. The water in the peppers will evaporate and the peppers will become harder and more brittle. (Be sure to use a low heat, and stir-fry with a spatula, otherwise it will easily turn black. Do not use the large area of black pepper. The pepper can not be fried at a time, you can divide it into several pots.)
2.
Pour the fried chilies into a cast iron masher and mash them into coarse particles, not too fine. The chili oil is more fragrant and will not be easy to paste when the oil is poured. (If you have a wall breaking machine at home, use the machine directly for the grinder. The effect is the same, and it is more convenient. Remember to open the cover and observe the state in the middle, and don't break it too much.)
3.
Pour the pounded chili powder into a bowl.
4.
Pour 1.5 liters of carp brand authentic original coriander seed oil into the pot, and heat it until the oil smokes. (Choose this oil because it selects high-quality raw materials from ecological production areas, inherits the essence of Sichuan small squeezing technology, moderately processed, and retains more nutrients and original fragrance. When it is used to make chili peppers, it can reduce the aroma of pepper Inspired, the oily pepper aroma is tangy and the color is bright red.)
5.
Turn to medium heat, add scallion, star anise, bay leaf, cinnamon, pepper, fennel, grass fruit, and fry until fragrant.
6.
Fry for about 2 to 3 minutes, fry the scallions until golden brown and turn off the heat, then remove with a strainer and discard.
7.
Use a large spoon to scoop a spoonful of hot oil into the chili powder, stir with chopsticks, continue to pour the hot oil, and stir again until the mixture is uniform.
8.
Sprinkle an appropriate amount of white chrysanthemum and stir evenly. The spicy chili oil is ready, put it in a clean and sterilized glass bottle, and keep it for half a year. (If you don’t rush to use the prepared red oil, let it stand overnight, the red oil will be brighter and the color will look better.)
9.
Add 2 slices of lemon, an appropriate amount of millet pepper rings, an appropriate amount of minced garlic, an appropriate amount of green onions, 3 tablespoons of light soy sauce, 1 teaspoon of sesame oil, and 2 tablespoons of vinegar in a bowl.
10.
Then add 1 tablespoon of boiled chili oil.
11.
Stir the sauce well and set aside.
12.
Soak the chicken feet in water for about 20 minutes to remove the blood in the chicken feet. Wash, boil in a pot of boiling water for about 10 minutes, remove.
13.
Soak the cooked chicken feet in ice water for another 20 minutes. (After soaking in ice water, the oil on the surface of the chicken feet can be removed, making the skin of the chicken feet more crispy.)
14.
Take out the chicken feet, wipe off the surface moisture with kitchen paper, cover with plastic wrap and freeze for 40 minutes for easy bone removal. (Freezing makes the skin and meat more tough, and it is more convenient to remove the bones, and the meat will not loosen, and it will be easier to shape.)
15.
Separate the backbone from the flesh with a knife, and even cut off the tendons on the toes. Then twist and easily pull out the thickest bone.
16.
Use scissors to cut in the direction of each toe on the back of the claw (to the bone, not too shallow). Next process the toe bones. Use kitchen scissors to cut against the toe bones.
17.
Let the flesh separate and take it out.
18.
It takes some patience to remove the bones of each chicken foot.
19.
Pour the prepared sauce into the boneless chicken feet.
20.
Mix well to coat the sauce well, and finally put it in the refrigerator for 2 hours. Sour and Spicy Boneless Chicken Feet Complete
Tips:
After soaking in ice water, the oil on the surface of the chicken feet can be removed, making the skin of the chicken feet crisper.
