要說有什么食材能讓人放下矜持，不顧形象地大快朵頤，雞爪絕對榜上有名。它沒什么肉，卻有著無窮的魅力，那豐富的膠質(zhì)、Q彈的口感，無論是作為下酒菜還是追劇零食，都堪稱一絕。

今天，我就給大家分享兩種我百試不爽的雞爪做法：一種是軟糯到入口即化的家常鹵雞爪，另一種是酸辣爽脆、開胃解膩的秘制泡椒鳳爪。保證做法簡單，味道驚艷，讓你從此愛上在家啃雞爪的快樂！

做法一：家常鹵雞爪

主料：新鮮雞爪500克

輔料：姜4片、蔥2段、干辣椒3個、八角2個、桂皮1小塊、香葉3片

調(diào)料：料酒2勺、生抽4勺、老抽2勺、蠔油1勺、冰糖15克

做法：

1.雞爪清洗干凈，逐個剪指甲。雞爪冷水下鍋，加入2片姜和1勺料酒，大火煮開后撇去浮沫，再煮2分鐘。雞爪撈出，洗凈擦干。

2.鍋里放少許油，放入冰糖，用小火慢慢炒出糖色。當(dāng)冰糖融化，顏色變成漂亮的棗紅色并冒起小泡時，立刻倒入焯好水的雞爪，快速翻炒，均勻裹上糖色。

3.向鍋中加入沒過雞爪的熱水，放入剩下的姜片、蔥段、干辣椒和所有香料。倒入生抽、老抽和蠔油，大火燒開后，轉(zhuǎn)為小火。

4.蓋上鍋蓋，小火慢燉40分鐘。開大火收一下汁，看到湯汁變得濃稠，能掛在雞爪上時，就可以出鍋了。

做法二：泡椒鳳爪

主料：雞爪500克

輔料：泡椒1瓶、小米椒5個、大蒜5瓣、姜3片、檸檬半個

調(diào)料：料酒1勺、白醋3勺、鹽、花椒1小撮

https://txc.qq.com/products/747419/blog/1539558

https://txc.qq.com/products/747658/blog/1539551

https://txc.qq.com/products/747680/blog/1539550

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https://txc.qq.com/products/747652/blog/1539373

https://txc.qq.com/products/747422/blog/1539369

制作步驟：

1.雞爪同樣剪去指甲，從中間剁成兩半，方便入味。冷水下鍋，加姜片、料酒和一小撮花椒，煮10-12分鐘，直到用筷子能輕松戳穿雞爪。