How to make braised chicken feet, with wine and rice, especially fragrant?

The braised chicken feet are cleaned first, and then the chicken feet are simply treated, the chicken feet are blanched, cooking wine is added to remove the fishy smell, and they are taken out to cool. Cut the green onions, ginger and garlic, put oil in the pot, stir-fry with green onions, ginger and garlic until fragrant, add chicken feet, add some light soy sauce, add some dark soy sauce, add some rock sugar, add some salt, and chicken essence.

First clean the chicken feet, then blanch, after blanching, take out the empty dry water for later use, put in the green onion, ginger, garlic, pepper, chili pepper after the oil is hot, and then put the chicken feet in, then pour in light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, boil over high heat, and then simmer over low heat for 40 minutes, the very delicious braised chicken feet are ready.

Put cooking wine, green onion and ginger in the chicken feet, blanch the water, put oil in the pot and put rock sugar to fry the sugar color, then pour in the chicken feet and stir-fry evenly, then add boiling water and put in a spoonful of dark soy sauce, barbecued pork sauce, white wine, light soy sauce and then simmer for 40 minutes to collect the juice

Remembering that there are lamb shanks, beef shanks and frozen shrimp in the refrigerator, I just don't worry at all. Unexpectedly, my mother said that she loved to eat roast chicken feet. Simmer over low heat, simmer the chicken feet until the bones are rotten, the taste is glutinous and glutinous, full of collagen, and it does not taste as greasy as pig's feet, and the price is much more cost-effective.

Therefore, I always buy one or two catties of chicken feet every day, and I eat them to make crispy pickled feet, and my parents stew them crispy. Therefore, on the sixth day of the holiday, I share this mellow and soft braised chicken feet with my friends, I have time to make them, and my relatives can also enjoy them slowly. 【Mellow Braised Chicken Feet】Food prepared in advance:

A pound of chicken feet, a pound of green onions, ginger slices, an appropriate amount of star anise, good ginger, sesame pepper, dried chili pepper, spring vegetable oil, dark soy sauce, light soy sauce, rice wine, rock sugar, salt Method:

In the case of chicken feet cleaning, use kitchen scissors to remove the nail clippers. If you can, keep the chicken feet as watery as possible. Put the cold water ball into the pot, boil it and then scoop it up, and pass the cold water again. In the case of water, there is also a lot of blood foam residue, so it may be necessary to blanch it once.

Prepare the necessary spices and add a lot of dried chili peppers to make the chicken feet contain a hint of sweetness and taste fragrant. Put an appropriate amount of vegetable oil in the stir-fry pot, an appropriate amount of rock sugar under the cold oil, and maintain the Chinese fire to melt the rock sugar.

When the rock sugar dissolves into an amber color, pour in the chicken feet, stir-fry quickly, pour in the spices that have been prepared, and stir-fry with a spoonful of rice wine. Then pour in a small spoon of dark soy sauce, 2 sautéed spoons of light soy sauce and a small amount of salt, seasoning, and color.

Pour in the warm boiled water that has not passed the food, and keep simmering for 30 minutes after boiling, generally the chicken feet will be stewed thoroughly in 20min, and the chicken feet will be able to rot in 30 minutes.

Just cut the green onion section, leaving a trace of greenery, and when the chicken feet are stewed until the sugar color is fried, it turns popular and often stir-fried, and then put in the green onion section to make the fragrance. After serving, I propose not to use chopsticks, but to eat it with gloves like lobster, and the stew is soft and smooth, so it is especially comfortable to hold and eat.

The method is as follows: The chicken imitates the source of the claws and cooks in cold water, and the supercold water is removed.

Prepare green onions, ginger, and garlic chili.

Stir-fry in hot oil, add chicken feet after stir-frying until fragrant, stir-fry evenly, add salt-cracked pants, chicken essence, light soy sauce, steamed fish soy sauce, oyster sauce, and stir-fry evenly in a little dark soy sauce.

Add water over the chicken feet, add green onion knots and simmer over low heat for half an hour, simmer until soft, and finally reduce the juice over high heat.

Buy the chicken feet and marinate them at the end, put them in the air fryer, and use a pressure cooker after baking, and the juice is very good.

After cleaning the chicken feet, add some cold water to soak them, and finally scoop them up and put them in a pot for steaming.

Rinse the prepared fresh claws with cold water, cut off all the fingernails of the claws with scissors, rinse and reserve. Cut the shallots into sections, the ginger slices into slices, and the garlic into slices and set aside. Remove the pot and refill the water, put the cold water of the phoenix claws into the pot to carry out the water, add an appropriate amount of rice wine to the pot under the condition of taking the water, and boil it to the brim.

In the case of boiling, it is not necessary to cover the pot. After the water boils, boil for five minutes and then turn off the heat. It must be noted that the cooking time of chicken feet should not be too long, otherwise the chicken feet will be stewed and will not taste chewy.

Harm the taste of taking. Remove the boiled chicken feet from the pot and rinse them off with cold water. A layer of vegetable oil will appear on the surface of the claws, which will taste particularly greasy, so be sure to rinse it off with cold water.

Next, add garlic, dongru, ginger slices, ginger, star anise and red pepper to the pot, and add light soy sauce, light soy sauce and oil consumption after stir-frying until the aroma is made. Stir-fry evenly and then put in a bottle of beer, and the amount of wine should be based on swallowing the phoenix feet. Cover the pot and simmer over medium-low heat for 20 minutes.

Add a spoonful of salt and a spoonful of white sugar before cooking to enhance the flavor.

Turn on the high heat to collect the juice, when the juice is viscous, you can get out of the pot and put it on the plate, a mellow and delicious braised chicken feet is ready, why not follow the above method to try it out of the friends who love chicken feet, to ensure delicious and appetizers. Pour a little oil into the pot, add a few pieces of old rock sugar and stir-fry the sugar color after the oil is boiled. The practice of braised chicken feet, clean the phoenix feet, cut off the soles of the feet, cut off the middle of the front paws and legs, put cold water into the pot, boil the water and cook slightly, prepare condiments in advance, after the phoenix feet are taken out, clean them, drain the water, boil 2 tablespoons of cooking oil in the stir-fry pot, and put the white sugar in the oil boil.

Stir-fry until the white sugar dissolves, continue to stir-fry with a spatula until the lemon yellow occurs, put in the phoenix feet, stir-fry until the surface of the phoenix feet is light yellow, packaged by sugar juice, put in ginger slices, star anise, Chaotian pepper and stir-fry evenly, add rice wine, light soy sauce, dark soy sauce and stir-fry evenly, add warm boiled water, not over the phoenix feet, add winter ru, thirteen incense, cover the lid, turn to low heat and simmer for 20 minutes after boiling, stew until the phoenix feet are soft and rotten, enter the salt seasoning, and collect the juice over high heat.

The best way is to simmer in a pressure cooker over low heat, which is the most flavorful way, and there is no one.

Cook for a longer period of time. If you want to make it more flavorful, you need to control the cooking time, and the longer the time, the more flavorful it will be.

The best thing to do is to marinate it in advance with spices, so that the chicken feet will be more flavorful.

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.