You can also make the taste of a restaurant at home. What are the easy-to-learn foods?

First, prepare the ingredients and methods of braised chicken feet in advance: chicken feet1000g, rice wine, ginger, shallots, old rock sugar, star anise, cinnamon, pepper and Pixian bean paste. 1, handle the chicken feet first, wash them with tap water first, and then cut off the pointed fingernails with scissors. 2. Pour a small amount of cold water into the pot, then pour 1 spoon of rice wine, add chicken feet to boil, skim off the foam on the surface, scoop up chicken feet and let them cool down, and drain for later use. 3. Prepare seasonings in advance when stewing chicken feet. Wash and peel ginger slices and cut them into thin slices. Remove the roots, wash the shallots and tie a knot. 4. chicken feet are made of pressure cooker, so it is a faster video exercise of lazy artifact Aauto. Cook the sugar color first, put a small amount of vegetable oil in the pressure cooker, add the old rock sugar, stir fry with slow fire, and cook until the rock sugar melts and bubbles, showing lemon yellow and mysterious fire.

5. Quickly pour the chicken feet, stir well, and put the chicken feet on the plate for later use. 6. Wash and wipe the water in the pressure cooker. After heat, add a small amount of vegetable oil. When the temperature is 5 minutes, add ginger slices, star anise, cinnamon and pepper, which are small and fragrant. 7. Then add 1 spoon Pixian bean paste and stir well, then pour chicken feet and add dried peppers and stir well. 8. Then pour in rice w5mine, which is extremely delicious and consumes oil, and then pour in a small amount of salt and mix well. Finally, add an appropriate amount of cold water, add the onion, cover the pot, boil and turn to medium heat for 5 minutes. 9. Turn off the fire for 5 minutes. When the exhaust pipe of the pressure cooker is completely opened, collect the juice, pick up the seasoning and put the chicken feet on the plate, and the delicious braised chicken feet will be ready.

Second, the tiger skin chicken feet 1, chicken feet after washing, cut off the fingernails, and then cut the chicken feet in half. 2. Pour water into the pot, chicken feet, ginger slices and rice wine, and cook for 2 minutes. 3, chicken feet wash the blood, drain the water (it is best to stretch out and let the water dry). 4. Mix the white vinegar and honey water evenly and brush them evenly on the chicken feet, which can be brushed for two or three times continuously to ensure crispy skin during cooking. 5, put oil in the pot, when it is 50% to 60% hot, carefully put it into the chicken feet to cook. 6, prepare a bowl of cold water in advance, it is best to put some ice cubes, take out the fried golden chicken feet and control the dry oil, quickly put them in cold water, steam soft and expand. 7. Soak chicken feet for 2 hours, then pick them up and pour them into the pot for steaming 15 minutes. 8. Prepare seasonings when cooking. Mix minced garlic, dried Chili, soy sauce, soy sauce king, oil consumption, white pepper, lobster sauce and sesame oil. 9. Sprinkle the stirred seasoning on the steamed chicken feet, stir the chicken feet and seasoning while it is hot, and steam for 20 minutes.

Third, soak your feet 1, clean your chicken feet, cut off your fingernails, cut them into sections, and put them in a pot. 2. Pour in 1 teaspoon of pure grain wine and 1 teaspoon of white rice vinegar until the chicken feet are dry, whiter in color and crisp in taste. 3. Marinate for 5 minutes and wash with warm water. 4. Put water in the pot, put pepper, star anise and chicken feet in the pot, and then add 1 teaspoon of high-alcohol liquor to further deodorize. 5. At the same time, adjust the fire point to the minimum and gradually soak the chicken feet. 6. At this time, take another pot, add cold water, pickled pepper water, star anise, dried pepper, cinnamon and galangal, and boil with slow fire. 7. Prepare another bowl, and put in the wild pepper, Dongru, ginger slices, garlic, 1 teaspoon of white rice vinegar, 1 teaspoon of pure grain wine, 1 teaspoon of edible salt and 1 teaspoon of white sugar. 8. Pour the cooked sauce into the mixture and cool it. When the bones of chicken feet have appeared, pinch them with your hands to show that they are ripe. Stir them in cold water to make the taste stronger, crisper and smoother. 9. After the chicken feet are too cold, put them in pickled pepper water, seal them with fresh-keeping bags, marinate them in the refrigerator for one night, and take them out the next day. It tastes like a drop of lever.