Authentic practice of Baiyun chicken feet

Baiyun chicken feet is a traditional dish in Guangzhou, Guangdong Province. The name of Baiyun Chicken Feet comes from the fact that people at the foot of Baiyun Mountain make chicken feet with mountain spring water flowing out of Baiyun Mountain. The chicken feet are delicious and crisp. Sour and sweet, tired of appetizing, others are tired of eating. The following is the authentic practice of Baiyun chicken feet that I have compiled. Welcome to reading.

condiments

Chicken feet 400 grams

condiments

Ginger 1 red pepper, 2 pieces of sugar, half bowl of white vinegar 1 bowl of salt, 3 spoonfuls of cold boiled water 1 bowl.

step

1. Boil a bowl of white vinegar, half a bowl of sugar, 3 tablespoons of salt and 1 bowl of cold water into sweet and sour water, cool it and put it in the refrigerator.

2. Boil water in the pot. After the water is boiled, add chicken feet and ginger and cook for 5 minutes. Turn off the heating.

3. Wash chicken feet with running water.

4. Soak chicken feet in ice water for 2 hours.

5. After 2 hours, move the chicken feet into the frozen sweet and sour water and put them in the refrigerator to continue soaking 10 hour. .

Expand:

The most authentic way to pickle chicken feet with pepper

working methods

1. Prepare the ingredients to be used and wash them for later use.

2. Scallion, pepper, star anise and cinnamon, together 15g, with a kitchen scale at home, which is much more convenient.

3. Wash chicken feet and prepare to cut into sections.

4. The effect of cutting ginger into pieces is better. I cut the chicken feet diagonally, one cuts in half, and eating snacks is very enjoyable.

5. Add the prepared pepper, star anise, cinnamon, onion and ginger.

6. Cut it and put it in the net and put it in the pot.

7. After the water is boiled, put the chicken feet in, and the water should drown the chicken feet, so that the taste is consistent.

8. ibid

9. Fire for five minutes. It's already ready

10. Chicken feet are ready, ready to be put into the pot in cold water.

1 1. Wash it and take it out for later use.

12. Wash off the oil and water on the surface, or there will be a layer of oil floating on it when soaking, which will affect the taste.

13. Put pickled peppers in a glass bowl and add a spoonful of sugar, mainly for freshness.

14. Put the chicken feet in and set them up. Pickled pepper water should pass through chicken feet.

15. Last day of refrigeration in the refrigerator. You can open the lid and close the chicken feet halfway. This is more delicious.

Recipe tip:

Refrigeration third gear. I stole a piece at night without adding a drop of water. It tastes good, just like the value sold outside. They all taste the same.

I haven't taken the last photo of the finished product yet, hee hee. In the cold storage.

Pickled pepper 8 yuan, chicken feet 5.5 yuan, seasoning 1 yuan. It's best to eat the most assured house god must eat snacks. Of course, I am no exception.

Health effects:

Chicken feet: rich in protein and cholesterol.

Zanthoxylum bungeanum: it can warm the middle warmer, stop diarrhea and relieve pain.

Star anise: regulating qi and relieving pain, warming yang.

What are the practices of authentic pickled chicken feet?

Method one

material

8 chicken feet, 200g pickled pepper, 1 spoon salt, pepper, white vinegar, cooking wine.

working methods

1. Wash chicken feet with clear water for many times, drain water and remove nails.

2, add the right amount of water to the pot, add a dozen peppers, peppers will emit fragrance when cooking, and can play a role in degreasing.

3. After the water is boiled, put the processed chicken feet in.

4, and then pour the right amount of cooking wine, which can play the role of refreshing, cover and cook for about 10 minutes, which is almost enough.

5. It can be easily pierced with chopsticks. Don't cook it for too long, or you won't chew your head when you eat it.

6. Rinse the grease off the chicken feet slightly with cold water, or rinse them several times, so that the soaked chicken feet are more crisp and refreshing.

7. Cut the washed chicken feet into two knives. The bigger the slope, the better, and it is easier to soak them.

8. Put pickled peppers into chicken feet and pour pickled pepper water.

9. Add a little salt and season. If pickled peppers can drown chicken feet, there is no need to add salt. Pickled pepper water has certain salinity.

10, adding a small amount of white vinegar can neutralize the spicy taste of pickled peppers and make the soaked chicken feet more crisp.

1 1. Add cold boiled water or mineral water without chicken feet.

12, mix well, cover, and store in the shade or refrigerate for one day.

Method 2

condiments

Chicken feet (right amount), pickled peppers (right amount), ginger (right amount), garlic cloves (right amount), star anise (right amount), cinnamon (right amount), fragrant leaves (right amount) and purified water (right amount).

working methods

1. Wash the chicken feet first, and then cut the chicken feet in two with a knife to facilitate the taste. Prepare seasoning.

2, chicken feet into the pot, add ginger, garlic cloves, pepper, fragrant leaves, star anise, cinnamon, salt.

3. Cook for about 13 minutes until the chicken feet are cooked, not too bad.

4. Take out the chicken feet and put them under the tap water to take a shower, so as not to freeze the meat in the future. Wash off all the chewing gum and let it cool thoroughly.

5. Prepare a glass or ceramic container with pickled peppers and pickled pepper water.

6. Add some pure water or cold boiled water, then pour an appropriate amount of white vinegar, stir well and add chicken essence and salt. In fact, the amount of vinegar depends entirely on personal taste. I tasted it with a spoon and determined the proportion. This is up to you to master.

7. Throw the cold chicken feet into the pickled pepper water, cover them and let them taste for themselves.

Method 3

condiments

Chicken feet, a bottle of pickled pepper, cooking wine, white vinegar, sugar, pepper, ginger, purified water.

working methods

1. Cook chicken feet in cold water and take them out.

2. Cut off the nails on the scalded chicken feet.

3. Cut a chicken claw into three pieces.

4. Add water to the pot, add ginger and pepper, pour a little cooking wine, and add chicken feet after boiling.

5. Turn off the heat after the chicken feet are boiled for about 6 minutes.

6. Soak the fished chicken feet in cold water quickly, and wash off the grease and colloid on the surface.

7. Pour pickled peppers into a porcelain bowl, add pepper and sugar, pour white vinegar and purified water and mix well.

8. Add the washed chicken feet, and the seasoning juice almost overflows the chicken feet.

9. Cover with plastic wrap and put it in the refrigerator for about one day and one night.

Method 4

material

900 grams of chicken feet, a bottle of pepper (360 grams), 200 grams of white vinegar, 3 teaspoons of sugar, and 0/0 teaspoon of salt.

way

1, chicken feet are clean.

2, into the pot to cook for about 15 minutes, immediately soaked in ice water.

3. Prepare a large enough container and pour in white vinegar.

4. Add sugar and salt in turn and stir well.

5. Pour the whole bottle of wild pepper into the soup.

6. Put the cooled chicken feet into the container.

7. Add appropriate amount of cold boiled water.

8. Cover and refrigerate overnight.

Authentic method of pickled chicken feet

food

Ingredients: chicken feet 500g, pickled pepper 1.

Accessories: salt 1 teaspoon, sugar 1 teaspoon, 2 teaspoons of white vinegar, 3 teaspoons of white wine, 5 pieces of fragrant leaves, 2 pieces of star anise, a little cinnamon, pepper 10g, onion 10g, 6 dried peppers, and ginger 10g.

Exercise:

1. Wash chicken feet, cut off nails, cut into small pieces and put them in the pot.

2. Pour in 1 teaspoon of white wine and 1 teaspoon of white vinegar until the surface of chicken feet is dry, so that the color is whiter and the taste is crisper.

3. After marinating for 5 minutes, rinse with clear water.

4. Put water into the pot, put pepper, star anise and chicken feet into the pot, and then pour in 1 teaspoon of liquor to further remove the fishy smell.

5. At the same time, adjust the firepower to the minimum and soak the chicken feet slowly.

6. At this time, take another pot, add water, pickled pepper water, star anise, dried pepper, cinnamon and fragrant leaves, and boil over medium heat.

7. Meanwhile, prepare another large bowl, and add pickled peppers, shallots, ginger slices, garlic, 1 teaspoon white vinegar, 1 teaspoon white wine, 1 teaspoon salt and 1 teaspoon white sugar.

8. Pour in the cooked sauce, mix well and let it cool.

9. When the bones of the chicken feet are exposed, pinch them with your fingers to show that they are ripe. Stir in ice water to make the meat more compact, crisp and smooth.

10. Chilled chicken feet, put them in pickled pepper water, seal them with plastic wrap, put them in the refrigerator for one night, and take them out the next day. It tastes like a drop.