Sihai network

Hakka practice of baking chicken feet with salt pictures and videos of baking chicken feet with whol

Baked chicken feet with salt is a traditional famous dish with complete color, flavor and flavor, belonging to Guangdong cuisine. It originated in Meizhou City, Guangdong Province. Since both the Central Plains and the mountainous areas of eastern Guangdong belong to the inland hinterland, the non-staple foods used for Meizhou Hakka dishes are domestic livestock and mountain game. There are fewer seafood. There is a saying that "no chicken is not clear, no meat is not fresh, no duck is not fragrant, and no elbow is not thick". Over time, Hakka dishes gradually become their own, Hakka salt baked chicken feet are Hakka snacks derived from Hakka salt baked chicken. The specific methods are described below:

1. Wash the chicken feet, then stir with salt baked chicken powder and an appropriate amount of salt and marinate for 1 hour.

2. Cut the shallots into sections, mix well with a little ginger wine and put them in a bowl.

3. Mix the soaked chicken feet with ginger wine and green onions, then wrap them in sandpaper and cover with Shanghai salt.

4. Place the chicken feet covered with sea salt in the oven and bake at 250 ℃ for 40 minutes before eating.