What is the best way to eat old jar chicken feet?

Chicken feet are a very famous food in the south. Of course, now that the whole country is famous, eight out of ten people must like chicken feet. Chicken feet are also a famous specialty snack in China. The cooking methods of chicken feet are varied, such as boiling, frying and steaming. For people who eat chicken feet, they prefer the unique taste of chicken feet, which is crisp, spicy and refreshing.

In order to share the experience of making chicken feet with my friends, I specially consulted the local food stalls that have sold chicken feet for 20 years, learned the traditional methods and experiences of making chicken feet with old jars, and made a unique chicken feet with old jars. Summer is here. Isn't it beautiful to eat cold, sour, crisp and refreshing old jar chicken feet in this hot summer? Not much to say, let's see the secret of making chicken feet with me!

Classic of old jar and chicken feet;

The first step, the choice of chicken feet and the quality of chicken feet directly affect the taste. Chicken feet with white color and tender texture are the best, and it is best to choose big chicken feet. The more you fight, the better it tastes, you know, hehe!

The second step is the pretreatment of chicken feet, which have earthy smell. After washing the chicken feet, soak them. When soaking, it is best to put it in clear water with appropriate amount of onion ginger and cooking wine (or 10% beer) and soak it for 3~4 hours. This can not only remove the odor, but also make the boneless chicken feet more crisp and tender in texture and whiter in color.

Step three, stew. The quality of stewing is the key to smooth deboning and perfect shape. First, put the soaked chicken feet into the boiling water pot, then put them into the clear water pot, add a proper amount of cooking wine, onion and ginger slices, bring them to a boil with strong fire, then turn to low heat to keep the water in the pot slightly boiling, cover and stew for about 10 minute, and take them out immediately when the chicken feet are full of oil and not cooked.

Step 4: After the chicken feet are boned, soak them in flowing clean water for about 2 hours, put them in a fresh-keeping box, scoop in the pickle water in the old jar, submerge the chicken feet, grab some pickled peppers by the way, cut some celery slices, soak them together, and put them in the refrigerator for two hours before eating. If you can't eat it all at once, you can put it in the refrigerator, but don't freeze it, otherwise it will affect its crisp, tender and refreshing characteristics.

In order to make delicious chicken feet meal, we need to master the following skills:

First of all, the stewed chicken feet should be cooled immediately, which is the key to make the chicken feet brittle and easy to bone. This cannot be ignored. In practice, this step is often handled carelessly, which leads to unsatisfactory debonding. When cooling, it should be noted that it is best to soak the chicken feet with flowing water, which will not only make the chicken feet suddenly cold, but also make the chicken feet soft and hard, and at the same time make the chicken feet whiter. Secondly, first blanch the chicken feet in boiling water, then add seasoning and marinate them evenly to remove the peculiar smell of the chicken feet.

As long as you master these points, no matter how you make chicken feet, you don't have to worry about the bad taste of chicken feet.