Su Style Bubble claw(su shi pao zhao )

Su Style Bubble claw

Introduction:

"When summer comes, it's still cool to have a cold dish, so I made this Su Style Bubble claw. It tastes light, sour and sweet. It should be very suitable for old Suzhou. For example, I prefer Sichuan cuisine. I wanted to make pickled peppers and chicken feet. My wife has been on fire recently, so it's improved to be su style. I think the taste is OK. "

Production steps:

Step 1: cut the chicken feet as shown in the picture, and the back two toes are very good.

The second step: wash the chicken feet, add the cooking wine, ginger slices, pour out the foam and wash them out. Wash and cook for 10-15 minutes. Add cooking wine, ginger slices, salt and monosodium glutamate when cooking.

Step 3: wash thoroughly after cooking, put in cold water, change the water every half an hour, and soak for two hours.

Step 4: appropriate amount of water, when it can soak the whole chicken feet, bring to a boil. Add salt, sugar, monosodium glutamate, soy sauce (you don't need to soak white chicken feet), ginger slices, garlic slices to boil, melt salt and sugar. After cooling, add vinegar (I use mature vinegar, I can add white wax if I look at the white one). Focus on the flavor of the whole seasoning. It won't taste all the time. If you like spicy, you can put pickled pepper. It's better to have bad brine.

Step 5: soak the chicken feet after the seasoning is cool. The sweet and sour taste is more suitable for Suzhou people. That's why I call it su Style Bubble claw. Put it in the refrigerator after divination.

Step 6: after 24 hours, you can enjoy it. I took it out ahead of time. It tasted a little lighter. I ate a plate of porridge alone. Ha ha.

Materials required:

Chicken feet: 2 kg

Ginger: several pieces

Salt: 2 tbsp

MSG: 2 teaspoons

Vinegar: 6 tbsp

Onion: several sections

Garlic: 3

3 tbsp sugar

Cooking wine: 2 tbsp

Note: 1, chicken feet do not need to cook too bad, kuaizi can be inserted. 2. Spices can be focused, more than what you want to eat.

Production difficulty: ordinary

Process: water

Production time: one day

Taste: sweet and sour

Chinese PinYin : Su Shi Pao Zhao