Steamed chicken with black bean sauce(chi zhi zheng feng zhao )

Steamed chicken with black bean sauce

Introduction:

"Whenever I go to Guangdong on business, I always order a delicious local snack" steamed chicken feet with soy sauce "when I have morning tea. Every time the waiter served me a small cage of plump chicken feet, it would make me salivate. I went to Guangzhou so many times, but I couldn't eat enough. When the chicken feet were served, I always had to put down other delicacies to taste the chicken feet first. The feeling of bone and meat separation and the rich flavor of soy sauce in the entrance was just a little bit, ha ha, it was really a kind of enjoyment! "Phoenix claw" is actually "chicken claw", which is a very common material. However, by the hands of Guangdong masters, they use several kinds of condiments to process and make them elaborately, and then the taste becomes extremely fragrant and delicious, which can be called a world delicacy! Many Northerners always think that chicken feet only have muscle skin but no meat, which is not very delicious. In fact, it's just that they haven't met a good cook. Of course, they don't feel delicious! If you have been to the famous Panxi restaurant in Guangzhou and tasted the morning tea there once, you will immediately change your opinion. Ha ha, it's really delicious! The production of "chicken feet" is not so simple, it has to go through several preparatory processes and initial processing, and finally it is steamed on the cage. The taste of chicken feet depends on the early processing. Chicken feet need to be selected in the process of purchase. After they are bought back, they need to be soaked, watered, pruned, fried, re soaked, stewed, sauted and pickled. Finally, they can be steamed in the cage. The chicken feet made in any process will not taste good. There are two kinds of sauces for pickled chicken feet. One is "lily sauce" and the other is "Douchi sauce". To make these two kinds of sauces, we need more than ten kinds of condiments and auxiliary sauces. Of course, these sauces don't need to be fried every time. They are usually made in advance. When they are used, they only need to marinate the chicken feet. These people keep secrets. Usually, when frying sauce, the master takes the spoon by himself, while when pickling, the apprentice is busy. He will never easily teach the method of making sauce to outsiders, and the apprentice will learn it after quite a while. It's not so complicated for us to make this "steamed chicken feet with soy sauce" at home, but it also needs to be close to other people's production process. Only in this way can the steamed chicken feet have the same flavor and taste, and the operation can be at least eight to nine, but the chicken feet made by blind thinking are not that flavor, right? Ha ha! Before making, let's talk about the benefits of eating chicken feet. "Chicken feet" is rich in collagen, amino acids, minerals, trace elements and vitamins. Despite the lack of meat, its nutritional value is three to five times higher than that of any land meat, and it can also play a very good role in moisturizing and beautifying. It can be called a good health care product. It is not easy to get fat after eating. Therefore, it can be used as a food therapy and health care product in spring. The simplest way is to make soup with it, which is a good way to keep healthy and beautiful. When making soup, you can put three or five red dates, a small chicken bone grass, a few pieces of yam, a few pieces of wolfberry, and some mushrooms. It's very good to eat it often

Production steps:

Step 1: tender chicken feet, Douchi, fresh soy sauce, soy sauce, oyster sauce, black pepper, sugar, rice wine, chicken powder, chili oil, green onion, garlic, corn starch, star anise, cinnamon, Chinese prickly ash, red pepper ring.

Step 2: soak the chicken feet in cold water for one hour.

Step 3: add cooking oil into the frying spoon, add scallion and fry slowly over low heat.

Step 4: stir fry the scallion with Douchi.

Step 5: stir fry the flavor with Douchi, then stir fry with minced garlic, stir fry the minced garlic until yellowish and turn off the fire.

Step 6: the material is "Sanhe oil", which is a mixture of onion oil, soy sauce and garlic oil. Pour the Sanhe oil into the cooking basin to cool and set aside.

Step 7: pour the soaked chicken feet into the soup pot and blanch for about 3 minutes.

Step 8: take out the chicken feet and soak them in cool water immediately.

Step 9: soak the chicken feet thoroughly and wash them after cooling. Use scissors to cut off the tip of the feet.

Step 10: after cutting off the tip of the claw, cut the chicken claw into two parts, and spread it out on the cutting board to dry the water, or use a fan to dry it, in order to prevent splashing during the frying process, which is easy to scald people.

Step 11: take another pot and add proper amount of oil to heat it. When the oil temperature is 60-70%, add the dried chicken feet to fry.

Step 12: deep fry the chicken feet until the skin is bubbly. After the skin is slightly hardened, take it out and immediately put it into a cold water basin for soaking.

Step 13: heat the soup pot, add star anise, cinnamon and prickly ash, bring to a boil, soak the chicken feet until soft and cool, rinse and remove them, then pour them into the soup pot and simmer for 20 minutes.

Step 14: don't boil the water in the soup pot, keep it at the boiling point below 100 degrees, and then simmer it to keep the integrity of chicken feet skin.

Step 15: take out the chicken feet after they are cooked. At this time, the chicken feet are soft and rotten. Because of the low heat, the skin will remain intact. Put the chicken feet into the cold water basin again when it is hot to cool the skin tight. Then take out the water and put two tablespoons of corn starch into the chicken feet.

Step 16: put in the corn starch, and then use your hands to grasp it.

Step 17: to prepare the sauce, add soy sauce, yellow rice wine, fresh soy sauce, oyster sauce, black pepper, sugar, chicken powder, chili oil, etc. in the bowl of Sanhe oil, and mix well with a spoon.

Step 18: pour the chicken feet mixed with starch into the basin, grasp them well by hand, marinate them for more than 1 hour, and the taste will be better if the time is longer.

Step 19: put the pickled chicken feet on the plate, sprinkle the sauce and Douchi on the surface, and then add a few red pepper rings to steam.

Step 20: steam for about 15 minutes.

Step 21: because the chicken feet have been cooked soft and rotten in the early stage, it doesn't need to be steamed too long, depending on the degree of crispness.

Step 22: after steaming, take out and eat while it's hot.

Materials required:

Chicken feet: 600g

Star anise: 2 pieces

Cinnamon: 5g

Zanthoxylum bungeanum: 20

Scallion: 25g

Garlic: 25g

Fresh soy sauce: 20g

Douchi: 40g

Old style: 10 grams

Oyster sauce: 25g

Black pepper: right amount

Fine granulated sugar: 30g

Corn starch: right amount

Yellow rice wine: 15g

Chicken powder: 2G

Chili oil 20g: right amount

Chili oil 20g: right amount

Note: this dish features: golden red color, strong black bean flavor, complete skin, instant entry, smooth taste, mellow taste; warm tips; 1. Before frying, it's better to dry the chicken feet skin, so as to prevent splashing after frying. It's better to be safe in home production, such as frying in a large pot in a restaurant. 2. The oil temperature should not be too low. 70% hot oil temperature is better. Because chicken feet are made of materials with high gum content, if the oil temperature is too low, it is easy to stick to the pot and break the skin. The appearance of chicken feet will be greatly reduced. If you want to set the shape immediately after cooking, it is proved that the oil temperature is the best. 3. In the early stage of production, we should pay attention to several times of cooling and washing to make the meat rotten and skin tight, which is not only beautiful but also delicious. 4. Pickle do not like to eat spicy, can not put chili oil, this by their own flexible control. The amount of Sanhe oil should not be too small, about 30-40 grams per kilogram of chicken feet is appropriate, too little oil, steamed chicken feet skin is not bright, sell not good, steamed after more oil can be decantered for mixing vegetables, taste good, mixed cold dishes will be very fragrant, ha ha! 5. Finally, the steaming time should be controlled flexibly. In the early stage, if the chicken feet are stewed very soft and rotten, it only needs to be steamed for 10-15 minutes. If you are not sure when the chicken feet are stewed, you should extend the steaming time when steaming. Usually, the restaurant can steam the chicken feet for 10 minutes, so you don't have to be harsh at home.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Chi Zhi Zheng Feng Zhao