Method and steps for making lemon chicken feet

Ingredients: chicken feet (chicken feet), lemon, soy sauce, coriander, cooking wine, aged vinegar, ginger, garlic, millet spicy, salt, chicken essence, sugar, sesame oil (or sesame oil), pepper and aniseed.

Production process:

1 First, go to the market to pick1-2kg chicken feet (give priority to those white and fat individuals), wash them thoroughly, then remove their "nails" one by one with scissors, and then cut them in half with a knife. This has three purposes, one is convenient to eat, the other is convenient to taste, and the third is helpful.

2. First, pour a proper amount of water into the pot, and then put the washed chicken feet into cold water. At the same time, add a proper amount of pepper and aniseed, as well as 2-3 peeled ginger and a small amount of cooking wine to remove the fishy smell. After the fire boils, skim off the excess floating foam, and then soak it in cold water for 1-2 minutes (recommended for those who have the conditions at home)

3. Then, add a proper amount of Jiang Mo, minced garlic, millet spicy, 3-5 slices of lemon and a small amount of coriander to the chicken feet, and then pour in 1 tablespoon of soy sauce, 1 tablespoon of aged vinegar and half a bowl of boiled water. Finally, add a little salt, chicken essence, sugar and 1 tablespoon sesame.

4. The production of lemon chicken feet is completed, which is characterized by: slightly sour and spicy, crisp and attractive, fresh and sweet. Whether it is used as wine or as a snack (a must for drama), it is a very good choice and is loved and sought after by everyone at any time. At ordinary times, everyone should supplement it appropriately, improve appetite, beauty and skin care.

Tips:

1, to make chicken feet with lemon and pickled pepper, the first premise is: you must choose big and fat chicken feet and avoid those dry and thin raw materials. If it is frozen, keep the outer packaging intact. .

2. In addition, when making sauce (juice), it is recommended that you make it more than half an hour in advance, so that the fragrance of various spices and accessories in it can be released to the maximum extent, and the chicken feet can fully absorb its fragrance before eating.