chicken leg (bai yun feng zhao )

chicken leg

Introduction:

"What should be prepared before making this dish: 1. A basin of cold boiled water. 2. Some ice cubes are used to cool the chicken feet flying over the water. What should be noted: 1. Chicken feet should be boiled thoroughly in cold water, so that they can be eaten safely. 2. I use about 250ml vinegar, which can be adjusted according to my own taste. The sweet and sour juice should be cooked first and put into the refrigerator for refrigeration, and then soaked after refrigeration. The taste of chicken feet is better and the skin is crisper. 1. materials: 2. chicken feet, 500g celery, 1-2 red peppers, 1 green peppers, 1 3. ingredients: ginger three large 4. white vinegar 1 bowl (about 250ML) sugar half bowl salt 1 teaspoon Baijiu 1 teaspoon water two bowl: wash chicken with chicken feet, cut the nail, cut the section of parsley, cut the red pepper and cut the seeds. 3. Mix vinegar, sugar, salt and water, boil them in a pot, put them in a sealed box and refrigerate them. 4. put the appropriate amount of water in the pot, then put the chicken feet into it. Jiang Paisong put the pot into the pot, add the Baijiu, cook it in medium heat, and cook it for 3-5 minutes, then drain and put it in ice water for half an hour. 5. Change the chicken feet soaked in ice water into knives at will. 6. Pour the chicken feet, celery and red pepper into the sweet and sour juice, seal them well, marinate them in the refrigerator for more than eight hours, and then eat them. "

Production steps:

Materials required:

Chicken feet: 500

Ginger: 3-5 tablets

Celery: 1-2

Red pepper: 1

Green pepper: 1

White vinegar: 1 bowl, about 250ml

Sugar: half a bowl

Salt: 1 teaspoon

Wine: 1 teaspoon

Water: 2 bowls, 500ml

matters needing attention:

Production difficulty: simple

Process: salting

Production time: several hours

Taste: hot and sour

Chinese PinYin : Bai Yun Feng Zhao