chicken leg (bai yun feng zhao )

chicken leg

Introduction:

Production steps:

Step 1: wash chicken feet and cut nails.

Step 2: wash celery, ginger and red pepper.

Step 3: prepare a bowl of white vinegar.

Step 4: half a bowl of sugar.

The fifth step: salt one teaspoon, Baijiu one teaspoon.

Step 6: cut the parsley into sections, remove the seeds and cut the red pepper into pieces.

Step 7: mix vinegar, sugar, salt and two bowls of water in a pot, bring to a boil, and then put them in the refrigerator.

The eighth step: put water in the pot, put cold water into chicken feet, put Jiang Paisong in the pot, add the Baijiu, cook it in medium heat and cook it for about three minutes, then work out in ice water for half an hour.

Step 9: change the chicken feet soaked in ice water into knives at will.

Step 10: put chicken feet, celery and red pepper into a sealed box, and pour in the refrigerated sweet and sour water.

Step 11: 11. Cover well and marinate in the refrigerator for more than eight hours.

Materials required:

Chicken feet: 750g

Parsley: 1

Red pepper: 3

Ginger: 1 small piece

White vinegar: 1 bowl

Sugar: half a bowl

Salt: 1 teaspoon

Baijiu: 1 teaspoons

Precautions: Tips: 1. Chicken feet must be cooked thoroughly when they fly in water, so that they can be eaten more safely. 2. The proportion of sweet and sour should be adjusted according to personal preference. 3. Before making this dish, put two bottles of cold boiled water in the refrigerator with a mineral water bottle for standby. 4. The sweet and sour juice is cooked in advance and refrigerated in the refrigerator. The chicken feet soaked in ice water have better taste and crisper skin.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Bai Yun Feng Zhao