How to make chicken feet delicious

How to braised chicken feet: The raw materials are as follows: 1. Add water to the basin, put a little salt and cooking wine, soak the cleaned chicken feet for 2 hours, and then remove the nails; 2. Prepare green onions, ginger slices, star anise, Sichuan pepper, fennel, grass fruit, cinnamon, rock sugar, and dried red pepper (all a small amount is sufficient); 3. Add green onion and ginger slices to the hot oil in the pot and stir-fry until fragrant, add the chicken feet and stir-fry slightly, add dark soy sauce, sweet noodle sauce and salt, and add hot water to the same level as the chicken feet after stir-frying; 4. After the water boils, move all the ingredients into the simmering pot; 5. Simmer until soft.

Can't cook? Don't worry, try chicken feet, even if you don't know how to cook, you can make them delicious!

Today's braised phoenix feet, if you like it, make it with me.

Chicken feet are really delicious.

It's so enjoyable to do this.

Tutorial on how to make chicken feet in a dry pot.

Introduction: Speaking of chicken feet, are you greedy? Chicken feet are what many of us like to eat, especially pickled peppers and other chicken feet that have been processed. Let's take a look at the various chicken feet. How to do it.

1) Prepare 250g of chicken feet, 1 large bag of pickled peppers, grass fruit, cinnamon, sannai, star anise, ginger, dried chili, Sichuan pepper, monosodium glutamate, white wine, white vinegar, sugar, salt, half a carrot, half a white radish, half a cabbage.

2) Prepare the chicken feet, cut off the paw nails and chop each chicken feet in half.

3) Prepare a variety of spices.

4) Slightly crush the cinnamon, grass fruit, sannai, star anise, dried chili, Sichuan pepper and ginger, and marinate the chicken feet with white wine, monosodium glutamate, sugar, and a little salt, and chicken feet for 1-2 hours.

5) Add an appropriate amount of salt, add cold water and start boiling, turn off the heat 15-20 minutes after the water boils, and soak for about 10 minutes.

6) Take out the chicken feet, wash them slightly with cold water, and cut the side dishes into strips (vegetables according to my liking, I made it several times and found that it is still carrots, and the cabbage is delicious soaked in cabbage) and put them together.

7) Add white vinegar and sugar, add salt according to the degree of salt eaten by the individual, pour in the pickled pepper, mix, soak for two or three days and you can eat, absolutely delicious.

1) Prepare chicken feet, ginger, garlic, star anise, salt, light soy sauce, dark soy sauce, cooking wine, chicken essence, and sugar.

2) Wash the chicken feet, first cut its nails, and cut them all with scissors.

3) Boil water in a pot, soak the chicken feet in water first, and then rinse them with clean water.

4) Heat oil in a pan and stir-fry ginger and garlic until fragrant.

5) Add the drained chicken feet and stir-fry for a while.

6) Add light soy sauce, dark soy sauce, cooking wine, salt, and stir-fry to evenly color.

7) Pour in boiling water about the chicken feet, add star anise, bring to a boil over high heat and turn to medium-low heat.

8) Until the soup is 1 4, add an appropriate amount of sugar and chicken essence, and reduce the juice over high heat.

1) Prepare an appropriate amount of chicken feet, bean curd, green onion, ginger, garlic, red pepper, Sichuan pepper, and cumin.

2) Wash the chicken feet, control the moisture, cut off the nails, and blanch the blood foam in a pot under cold water.

3) Rinse the chicken feet with warm water, control the moisture, and marinate the surface with soy sauce for a short while.

4) Pour oil into the pot, put the chicken feet in medium oil, cover and fry to prevent splashing.

5) Until the fried chicken feet become dark and firm, take them out, rinse them with cold water, and control drying.

6) Leave a little oil in the pot, add Sichuan pepper, spices, cumin, chili, green onion, ginger and garlic cloves to stir until fragrant.

7) Add water, crushed bean curd, soy sauce, salt, sugar, pepper and chicken feet to bring out the fragrance, and cook in the pot with a lid and stew.

8) After boiling, turn to low heat and simmer for more than 30 minutes, change to high heat to reduce the juice.