Tongliang Bubble Phoenix Claw [Chongqing Tongliang Specialty]

What is Copper Beam Bubble Phoenix Claw? Authentic Chongqing Tongliang specialty: Tongliang Bubble Phoenix Claw

Summary:Do you want to know what Tongliang Bubble Phoenix Claw is? This article is a detailed introduction toChongqing Tongliang specialty - Tongliang Bubble Phoenix Claw. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tongliang Bubble Phoenix Claw. The full text takes about 3 minutes to read, mainly including the basic introduction of Tongliang Bubble Phoenix Claw and its nutritional value? What are the product features of Tongliang Bubble Phoenix Claw? The production method of copper beam foam phoenix claws, etc

Basic Introduction to Copper Beam Bubble Phoenix Claw

Chicken Claw is the foot of a chicken, which can be eaten. Also known as chicken feet, phoenix claws, and phoenix feet. Chicken feet are not called chicken feet in gourmet recipes, but called phoenix feet

Soaked Phoenix Claw is a traditional Han ethnic delicacy in Sichuan Province, mainly made from Phoenix Claw and pickled Sichuan pepper. It belongs to the Sichuan cuisine and highlights the sour and salty taste of kimchi

The meat is smooth and tender, salty and slightly spicy, with a slightly sour aftertaste and a strong flavor of Sichuan pepper

Method for making Tongliang soaked chicken feet

Raw materials: 1500g of big fat chicken feet

Ingredients: 500g of wild mountain pepper, 50g of spices (star anise, three nai, cinnamon, grass fruit, clove, sand kernel, fragrant leaves, fennel), 75g of lantern sea pepper, 15g of blue and white pepper, 15g of red Sichuan pepper, 75g of fermented glutinous rice residue, 75g of scallions, and a moderate amount of dark soy sauce

Method: 1. Wash the chicken feet and break them in half

2. Drain the water and color them with dark soy sauce

3. Put the spices into water and boil for 5 minutes Put the chicken feet into a pot and cook together for about 12 minutes (change the heat to medium after the water boils). Start the pot and drain the water

4. Put 100g of salad oil in the pot and heat it to 70%. Turn off the heat and pour the lantern sea pepper (cut in half), blue and white pepper, and red Sichuan pepper into the pot. Pour the sea pepper on the drained chicken feet as soon as it changes color

5. After the temperature drops, add wild mountain pepper, scallions, and fermented rice residue, Finally, mix well and use the old jar of kimchi water to submerge the chicken feet.