下鸡爪的这两种神仙做法，软糯脱骨，好吃

要说有什么食材能让人放下矜持，不顾形象地大快朵颐，鸡爪绝对榜上有名。它没什么肉，却有着无穷的魅力，那丰富的胶质、Q弹的口感，无论是作为下酒菜还是追剧零食，都堪称一绝。

今天，我就给大家分享两种我百试不爽的鸡爪做法：一种是软糯到入口即化的家常卤鸡爪，另一种是酸辣爽脆、开胃解腻的秘制泡椒凤爪。保证做法简单，味道惊艳，让你从此爱上在家啃鸡爪的快乐！

做法一：家常卤鸡爪

主料：新鲜鸡爪500克

辅料：姜4片、葱2段、干辣椒3个、八角2个、桂皮1小块、香叶3片

调料：料酒2勺、生抽4勺、老抽2勺、蚝油1勺、冰糖15克

做法：

1.鸡爪清洗干净，逐个剪指甲。鸡爪冷水下锅，加入2片姜和1勺料酒，大火煮开后撇去浮沫，再煮2分钟。鸡爪捞出，洗净擦干。

2.锅里放少许油，放入冰糖，用小火慢慢炒出糖色。当冰糖融化，颜色变成漂亮的枣红色并冒起小泡时，立刻倒入焯好水的鸡爪，快速翻炒，均匀裹上糖色。

3.向锅中加入没过鸡爪的热水，放入剩下的姜片、葱段、干辣椒和所有香料。倒入生抽、老抽和蚝油，大火烧开后，转为小火。

4.盖上锅盖，小火慢炖40分钟。开大火收一下汁，看到汤汁变得浓稠，能挂在鸡爪上时，就可以出锅了。

做法二：泡椒凤爪

主料：鸡爪500克

辅料：泡椒1瓶、小米椒5个、大蒜5瓣、姜3片、柠檬半个

调料：料酒1勺、白醋3勺、盐、花椒1小撮

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制作步骤：

1.鸡爪同样剪去指甲，从中间剁成两半，方便入味。冷水下锅，加姜片、料酒和一小撮花椒，煮10-12分钟，直到用筷子能轻松戳穿鸡爪。

2.煮好的鸡爪捞出，立刻放入提前准备好的冰水中，浸泡。泡到鸡爪完全冷却，大约需要15分钟。

3.在一个无油无水的密封罐里，倒入整瓶泡椒和泡椒水，加入切好的小米椒圈、蒜片和柠檬片。再倒入3勺白醋，根据泡椒水的咸度，适量加盐，最后倒入一碗凉白开或纯净水，搅拌均匀。

4.冷却并沥干水分的鸡爪放入泡椒汁中，确保所有鸡爪都被汤汁淹没。盖上盖子，放入冰箱冷藏。心急的话4小时就能吃，但最好是冷藏过夜，那味道才叫一个“透”！

你看，两种风味迥异的鸡爪就这么轻松完成了。卤鸡爪酱香浓郁，软糯脱骨，是寒冷天气里温暖的慰藉；泡椒凤爪酸辣爽脆，开胃生津，是炎炎夏日里味蕾的狂欢。它们一个代表着时间的沉淀，一个象征着瞬间的激情，完美诠释了美食的多样魅力。