Salt-baked chicken feet


Salt-baked chicken feet

Food Material List

  • 1 Chicken feet 12 only
  • 2 Ginger slices
  • 3 Zanthoxylum bungeanum
  • 4 Spring onion

Operational steps

  • 1 Soak: Add shallots, ginger slices and cooking wine into the water of pepper. Rinse the purchased chicken feet, then cut off nails and put them in the water for 2-3 minutes. Rub the soaked chicken feet again, especially the yellow cocoon skin of the feet. (The soaked cocoon skin of chicken feet can be easily ripped off)
    Salt-baked chicken feet
  • 2 Boiling water: sit in the pot and boil ginger slices, scallions and cooking wine. Put soaked chicken feet in the boiling water pot to remove the fishy smell.
    Salt-baked chicken feet
  • 3 Brewing: Remove the scalded chicken feet and rinse them with flowing water.
    Salt-baked chicken feet
  • 4 Salted chicken powder is pasted with pure sesame oil and poured into chicken feet to mix well.
    Salt-baked chicken feet
  • 5 Rub and massage chicken feet in a fresh-keeping bag, seal them with a sealed clamp, and put them in the refrigerator for refrigeration and salting overnight.
    Salt-baked chicken feet
  • 6 The steaming cage is laid with tin paper for reserve.
    Salt-baked chicken feet
  • 7 The steaming pot boils in water. The pickled chicken feet are put into the steaming cage and steamed with Gaiwang Huozu. (About 15 minutes)
    Salt-baked chicken feet
  • 8 Remove the steamer, remove the chicken claws directly with the tin paper on the bottom and put them in the preheated oven at 200 C. Bake the chicken claws until the epidermis is dry and fragrant (about 5-8 minutes). The prepared salt baked chicken claws are suitable for hot eating and cold eating.
    Salt-baked chicken feet

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Healthcare food category

Refreshing, Meat 1, Teenagers


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