Hot and sour chicken feet(suan la feng zhao )

Hot and sour chicken feet

Raw materials for hot and sour chicken feet

300g boneless chicken feet, 6 scallions, half onions, 2 Chaotian peppers, 2 tbsp green dew, 2 tbsp lime juice, 2 tbsp sugar, a little salt, 1 tbsp pepper, 2 tbsp boiling water.

Processing steps of hot and sour chicken feet:

1. Wash and boil chicken feet, slice onion and onion.

2. Mix chicken feet, scallions, onions and capsicum with seasoning. Put them in the refrigerator and freeze them.

Hot and sour chicken feet

Hot and sour chicken feet is a famous local dish in Sichuan Province, which is made of chicken feet. Chicken feet have high nutritional value, rich in calcium and collagen. Proper intake can not only soften blood vessels, but also have cosmetic effect.

Practice 1

[raw materials]

300g boneless chicken feet, 6 scallions, half onion and 2 Chaotian pepper. 2 tbsp green dew, 2 tbsp lime juice, 2 tbsp sugar, a little salt, 1 / 2 tbsp pepper, 2 tbsp boiling water.

[production process]

(1) Wash and boil chicken feet. Slice the onion and onion. (2) Mix chicken feet, scallions, onions and capsicum with seasoning. Put them in the refrigerator and freeze.

Practice 2

Ingredients: chicken feet (8), red onion (5), Zhitian pepper (10), onion (half), lemon (1 / 4), green pepper (half), red pepper (half)

Seasoning: oil (3 tbsp), rice vinegar (5 tbsp), sugar (1 tbsp), salt (1 / 2 tbsp)

Method:

1. Chop off the toes of chicken feet, put them into boiling water and scald them for 1 minute to remove the peculiar smell. Remove and drain the water.

2. Cut onion into pieces, red onion into thin slices, green and red pepper into hob pieces, finger pepper into rings, lemon wash and cut in half.

3. Heat 3 tbsp oil, stir fry red onion and onion, pour in capsicum and stir well.

4. Pour in wind claw, stir fry for 3 minutes, add 2 bowls of water, bring to a boil, cover and simmer for 20 minutes.

5. Add 5 tbsp rice vinegar, 1 tbsp sugar and 1 / 2 tbsp salt to taste. Bring to a boil until the sauce is nearly dry.

6. Pour in green and red pepper, stir well, squeeze in lemon juice, and then out of the pot.

Tips:

1. Chicken feet have a strong fishy smell. It is necessary to remove blood and odor with flying water before frying and stewing.

2. Fried chicken feet in oil, then stewed with water, can add fresh flavor of chicken feet, make the skin and bone easier to get rid of.

3. Chicken feet should be stewed in low heat, and the time should not be too long, otherwise the skin of chicken feet is easy to peel and the meat is rotten, which will affect the appearance of the dish.

4. Red onion is one of the ingredients to increase the aroma in Chinese cuisine. It has the function of deodorization. Therefore, there is no need to add wine when cooking, so as not to add superfluous food.

5. When making chicken feet sour and spicy, we should control the amount of lemon juice, so as not to make the dishes too sour.

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Chinese PinYin : Suan La Feng Zhao