Fish flavored chicken feet(yu xiang feng zhao )

Fish flavored chicken feet

Introduction:

"There are many kinds of cooking methods and flavors to make chicken feet. The most classic ones are steamed chicken feet with soy sauce and Baiyun chicken feet from Cantonese teahouses. I learned fish flavored shredded meat a few days ago. Today I use fish flavored cooking methods to make chicken feet. The more I think about it, the more I salivate."

Production steps:

Step 1: break the chicken feet in half, wash them, dry them with kitchen paper and fry them until light yellow. When frying, cover them with a seam. If you don't cover them, you will be easily scalded by splashing oil stars;

Step 2: dice the ginger, onion and garlic, 1 / 3 of which is reserved on the prepared dish, 1 / 3 of which is used for mixing bowl juice, 1 / 3 of which is used for frying pan, and the pepper is cut into oblique sections;

Step 3: mix the bowl juice according to the formula given above;

Step 4: put the pot on the stove, turn on the low heat, put 1 tbsp oil, pepper, slow heat to make the spicy taste, turn on the high heat, add ginger, onion and garlic in the pan;

Step 5: pour in the mixed bowl juice and cook over high heat until foaming;

Step 6: pour in the fried chicken feet, slow down the heat, turn over the chicken feet until the juice is thick, stop the heat, put on the plate, and then sprinkle with ginger, onion and garlic.

Materials required:

Chicken feet: 1-1.5 lbs

Dried pepper: 2-3

Garlic: 4-5

Ginger: 1 yuan

Scallion: 2

Zhenjiang vinegar: 2 tbsp

Sugar: right amount

Soy sauce: 2 teaspoons

Soy sauce: 1 / 2 teaspoon

Salt: right amount

Sesame oil: 1 teaspoon

Water: 2 / 3 jobs

Note: first, the chicken feet along the foot bone broken half, fried and cooked do not take up too much space, otherwise, zhangyawuchao, too much space and unsightly. 2、 Put more water into the bowl juice than the meat bowl juice, and the chicken feet will absorb a certain amount of water when stewing.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Yu Xiang Feng Zhao