Stewed chicken feet in soy sauce(jiang lu ji zhao )

Stewed chicken feet in soy sauce

Introduction:

Production steps:

Step 1: prepare the right amount of chicken feet

Step 2: after subtracting fingernails, soak chicken feet in water and wash them with bleeding water

Step 3: add the old marinade in the pot, then add water, add appropriate amount of salt and chicken essence to taste

Step 4: add the soaked chicken feet and bring to a boil over high heat, then cook over low heat for 3-5 minutes (if you like soft and rotten taste, you can cook more time). In order to ensure chewiness, the time is shorter

Step 5: take out the chicken feet and put them into the fresh-keeping box, then pour in the marinade (without chicken feet) and soak them overnight

Step 6: pour the chicken feet and marinade into the soup pot again, bring to a boil, and then take out the chicken feet (drain the marinade)

Step 7: put the chicken feet on the chopping board to cool

Step 8: turn over the chicken feet on the chopping board to cool

Step 9: put the cool chicken feet on the plate and take them to travel

Materials required:

Chicken feet: right amount

Marinade: right amount

Note: 1. Chicken feet need to be washed, cut off nails and soaked in blood. 2. The first marinade can be added with pepper, soy sauce, cinnamon, clove, grass fruit, green onion, ginger, garlic, soy sauce and appropriate amount of sweet sauce (it can make the color of marinade look good without adding soup, and the sauce flavor is strong). Add water to boil and reserve (the marinade can be preserved for later use). 3. Chicken feet are easy to use The marinating time can be controlled according to personal taste (like chewing time is shorter, like soft rotten time is longer, but because it needs to be boiled again, so the first time should not be too long). 4. In order to ensure the flavor, marinate can be soaked overnight and then boiled, which can not only taste, but also remove the conglutination on the chicken feet. 5. Marinated chicken feet should be placed separately when they are out of the pot To avoid the adhesion of chicken feet and affect the appearance, the chicken feet should be turned over when they are air dried to avoid the formation of brine freeze at the bottom, which also affects the appearance of chicken feet

Production difficulty: simple

Process: brine

Production time: one day

Taste: slightly spicy

Chinese PinYin : Jiang Lu Ji Zhao