Chinese Food
Steamed chicken feet with appetizer
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Cantonese morning tea. A cage of chicken claws and a pot of tea. They are all old-fashioned and classic morning tea. If not in Guangzhou. Or do not want to line up for morning tea. You can also make delicious steamed chicken feet at home. The skin is soft and flabby. The meat is tender, fragrant and smooth. It's soluble at the entrance. It's full of fragrance. It's delicious and attractive.
Cooking ingredients
Cooking Steps
Step1:Clean chicken feet, remove nail
Step2:Bring to a boil with clear water. Blanch and scald the chicken feet to remove the dirty blood
Step3:Take out. Use kitchen absorbent paper towels to dry up the water
Step4:Heat the pot. Pour in the right amount of oil. When the oil is warm, fry the chicken feet until they are slightly yellow. When ps-frying, remember to cover the lid to prevent oil splashing and scalding.
Step5:Put the fried chicken feet into ice water. Soak them until they swell. PS - edible ice water. It can also be ice.
Step6:Soak the swollen chicken feet. Take out the drained water. Put in red pepper, green onion, garlic, Douchi, 5ml oil consumption, soy sauce, cooking wine, ginger, salt, oil, star anise and fragrant leaves
Step7:Mix the chicken feet well and put them into the steamer; the bottom of PS steamer can be padded with lotus leaf or zongzi leaf.
Step8:Steam for 12 minutes.
Cooking tips:1. Remove the fingernails of chicken feet; 2. Drain the water when blanching and scalding the chicken feet. There will be no oil splashing when frying; 3. Cover the cover when frying the chicken feet. Don't fry too old; 4. Don't put the ones without chili. There are skills in making delicious dishes.
