Thai juice crystal chicken feet(tai zhi shui jing feng zhao )

Thai juice crystal chicken feet

Introduction:

"I remember that when I came back to China this year, I had tea with my master and inadvertently placed a dish of Thai chicken feet. The taste was very attractive and I can't forget it. It's just that there's dongyingong soup at home. You might as well keep it in the mountains. "

Production steps:

Step 1: open the chicken feet in half and blanch them for about 10 minutes. Don't cook them too soft, but don't undercooke them. Then rinse them, soak them in clean cold water and put them into a large box.

Step 2: dongyingong soup.

Step 3: open the chicken feet in half and blanch them for about 10 minutes. Don't make the chicken feet too soft, but they can't be undercooked. Then rinse them, soak them in clean cold water, and put them into a large box. Cut half of the lemon skin into shreds, pickle 5 peppers into sections, 1 / 4 teaspoon salt, and cut a few pieces of ginger. Stir them in the box and soak overnight in the refrigerator.

Step 4: pick up the chicken feet the next day, do not want the rest in the bowl, then cut 5 pickled peppers into sections, cut a few pieces of ginger, cut the remaining half lemon into shreds, cut half onion into shreds, and spread them on the chicken feet.

Step 5: in a small pot, add dongyingong sauce, chili oil, chicken essence, a little sugar and salt, and a few drops of sesame oil. Add a bowl of water, boil and cool.

Step 6: after cooling, pour into a large bowl with chicken feet, soak for about 0.5-1 hour, then start.

Materials required:

Chicken feet: 0.75 LB

Dongyingong soup: 3 tbsp

Pickled peppers: 10

Onion: 0.5

Ginger: 1 yuan

Chili oil: chili oil

Lemon: 1

Note: first, we must soak the chicken feet in cold water for a long time. When cooking the chicken feet, we should judge the time according to the type of chicken feet. For example, the boxed chicken feet in the U.S. market are very soft. Don't stick them for too long, otherwise there will be no pecking. 2、 Pickled peppers of any variety do not need to be separated from each other.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Tai Zhi Shui Jing Feng Zhao