How to burn braised chicken feet to be delicious, how to cook braised chicken feet is simple and del

To cook delicious braised chicken feet, we need to master the method, first we need to prepare 10 chicken feet, 5 ml of cooking wine, 5 ml of brine juice, 1 bowl of clear soup, 1 teaspoon of dried chili powder, a little salt, 2 green peppers, and 3 cloves of garlic. First of all, we need to prepare a pot of boiling water, the water needs to be submerged in all the chicken feet, and then you can choose to put in the chicken feet, blanch for 3-5 minutes, and then you can scoop up the chicken feet for later use. After preparing the soup pot, put enough water in it, you need to submerge the chicken feet, then choose to put in the chicken feet, turn on low heat and slowly simmer for 1 hour, until the chicken feet are completely soft.

We wash the green peppers and cut them diagonally with a knife, while the garlic needs to be cut into small pieces after peeling. Once we have cooked the chicken feet, we can take them out and let them cool, and then use a knife to cut the chicken feet in half. After preparing the wok, you need to heat the oil in the pan, and wait until the oil is hot to 7 ripe, then add the green pepper and garlic, and the heat is fragrant.

Put dried chili powder in it, then pour in the chicken feet, stir-fry quickly and evenly, add a little clear soup and cooking wine in time, and cook over high heat until the chicken feet are completely flavorful. After the soup is drained, pour in the brine juice, and the juice is just right at this time.

Tips for braised chicken feet.

When making braised chicken feet, we first need to handle the chicken feet. Blanch the chicken feet with boiling water for 2-4 minutes, cut off the nails on the chicken feet, and rinse them with hot water. Then we need to cut each chicken foot in half and cut it into two sides.

When cooking braised chicken feet, we need to have Sichuan peppercorns, star anise, and cinnamon, which can help us remove the fishy smell and also increase the flavor of the braised chicken feet.

If we use a regular pot for cooking, we can use enough water to cook the chicken feet for 20-25 minutes, and when they are completely soft and cooked, continue to transfer to the wok, add the accessories to it and start simmering. If you use a pressure cooker, add water, chicken feet and various condiments to the pot, boil together until steaming, wait for 5 minutes and turn off the heat, then you can pour out the chicken feet and transfer them to the pot to collect the juice.

1. Prepare the soaked and cleaned chicken feet first, beautify the chicken feet when making braised chicken feet, and cut off all the nails of the chicken feet one by one.

Come down and prepare some side dishes, cut some green onions and ginger slices for later use.

2. Blanch the chicken feet, put the chicken feet in cold water into the pot, and add an appropriate amount of cooking wine to it when blanching. Then bring to a boil over high heat, without a lid when cooking.

When the water in the pot is boiling, boil for about 5 minutes and turn off the heat. The chicken feet here must not be boiled for too long, otherwise the chicken feet will be rotten and will not be chewy when eating. The chicken feet must be cleaned after being taken out of the pot.

Because there is still grease on the surface, the grease must be washed so that it will not get greasy when eating.

3. The third part, fried sugar.

Pour a small amount of oil into the pan and put a few pieces of rock sugar when the oil is slightly hot. Pay attention when frying the sugar color, it must be fried over low heat.

Stir-fry the rock sugar over low heat until it slowly melts, and the color changes from light to jujube red. At this time, pour the drained chicken feet into it and stir-fry, and quickly stir-fry so that the chicken feet are evenly coated with sugar. The color of fried sugar should not be too light, otherwise it will be very sweet.

The color should not be too red, otherwise it will be very bitter to make. It's important to master the heat.

After the chicken feet are evenly coated with sugar, add garlic slices, green onions, ginger slices, bay leaves, star anise and red peppers and stir-fry. Stir-fry for 1 minute until a light aroma, then add light soy sauce, soy sauce and oyster sauce and stir-fry.

Saute for about 1 minute and pour a bottle of beer into the pan until fragrant. Add the amount of beer to submerge the chicken feet, then cover the pot and turn to medium-low heat and simmer for about 20 minutes.

After 20 minutes, add salt to taste and add 1 teaspoon of sugar to taste.

Then turn the heat to high to reduce the juice, and when the soup in the pot is thick, turn off the heat and remove from the pot.

Well, the braised chicken feet are ready, fragrant, delicious and chewy.

Ingredients: 10 chicken feet, a small handful of Sichuan peppercorns, 2 star anise, 2 cinnamon, 2 bay leaves, and a small handful of rock sugar.

Steps: 1. Prepare all the ingredients.

2. Cut off the toes of the chicken feet and clean them.

3. Cut in half.

4. Cook chicken feet in a pot under cold water, continue to cook on high heat for 3 minutes after the water boils.

5. Cook the chicken feet and rinse them with water.

6. Drain the water.

7. Put an appropriate amount of water in the pot, pour the chicken feet into the pot, and the water volume does not exceed the chicken feet.

8. After the water is boiled, add a tablespoon of cooking wine.

9. Add two slices of ginger.

10. Add 3 tablespoons of dark soy sauce and 2 tablespoons of light soy sauce.

11. Add spices.

12. Add rock sugar.

13. Add a spoonful of thirteen spices.

14. Simmer over low heat and reduce the juice.

15. a finished product.

The delicious and easy way to braised chicken feet is as follows:1. Wash the chicken feet, cut off the nails, chop them in the middle, and cook them under cold water.

2. Add green onions, ginger, cooking wine, bay leaves, star anise, cinnamon, and bring to a boil over high heat, remove and clean the blood foam for later use.

3. Heat the oil, add an appropriate amount of rock sugar, turn on low heat and fry until browned, and then add the chicken feet and stir-fry.

4. After stir-frying evenly, add millet spicy, green onion, a spoonful of light soy sauce, a spoonful of dark soy sauce, and a spoonful of oyster sauce, and stir-fry over high heat until evenly colored.

5. Then add a can of beer and a bowl of water, bring to a boil over high heat, and turn to low heat for 40 minutes.

6. Finally, add salt to taste, turn on high heat to collect the juice until it is viscous, then turn off the heat.

How to burn braised chicken feet, simple and delicious, the chicken feet bought by ginger are cooked in boiling water, and then take out the oil in the spare pot of cold water and heat it, add green onions, ginger and garlic. Stir fragrant, then put the chicken feet into it and stir-fry, uh, add cooking wine, salt, soy sauce, monosodium glutamate, etc. in this process, add a little water, and wait for the water to boil dry.

The traditional method of beckoning fortune, don't miss it when you pass by.

Braised chicken feet are a very tasty snack, and although the recipe is simple, it pays attention to the combination of heat and ingredients. If you want to make braised chicken feet with a tender mouthfeel, beautiful color and rich flavor, it is recommended to follow the following steps:

Ingredients: About 500 grams of chicken feet.

Ginger and green onions to taste.

Cooking wine, light soy sauce, dark soy sauce, sugar, salt, eight royal horns and other seasonings.

Appropriate amount of boiling water. Steps:1Cut off the nails with scissors, scald them with boiling water, rinse off the foam, and rinse them with cold water for later use.

2.Cut the ginger into shreds, cut the green onions into sections, pour an appropriate amount of oil into the pot, heat until 70% hot, add the ginger shreds and green onions and stir until fragrant.

3.Add the chicken feet, add an appropriate amount of cooking wine and light soy sauce, and stir-fry for about a minute.

4.Add an appropriate amount of boiling water, submerge the chicken feet, pour in some dark soy sauce, sugar, salt, star anise and other seasonings, turn to medium-low heat and slowly stew the first stone to boil, you can add an appropriate amount of water during cooking, the water is more, and the chicken feet will be more tender. Simmer for about 30-40 minutes, until the juice thickens, then turn off the heat.

5.Let the chicken feet absorb the flavor, simmer for a while, turn to high heat to reduce the juice. When collecting the juice, keep stir-frying until the juice is dried until only a little bit is left, so that the chicken feet are more flavorful.

Tips:1When the chicken feet are cooked, do not choose a pressure cooker to cook violently, it is easier to cook rotten, and when stewing, it should be slow and fine, so that the chicken feet cooked out are more tender.

2.Add an appropriate amount of water during the stewing process and cook for a longer time, so that the chicken feet can be thoroughly flavored and the taste is more tender and delicious.

3.During the cooking process, you can add some dark soy sauce and salt appropriately, the color and taste will be better. If you want a brighter red color, you can add a little red yeast powder.

4.It is recommended not to cook too many chicken feet at the same time, as it will not be easy to absorb the flavor and will be easy to cook.

Hello dear, happy to answer for you. For you, you need to first rinse the chicken feet with boiling water to remove impurities, and then soak them in cold water for 2 hours to make them tender and tender, and remove the fishy smell. Then put the paws into a bowl, add cooking wine, vinegar, ginger vinegar and other marinades, and soak them off the fire for 3 hours.

Then stir-fry the garlic, green onions, and onions in a frying pan, add the chicken feet, stir-fry well, add light soy sauce, turn on low heat to reduce the juice, add seasonings (salt), and finally remove from the pot.