The production method and ingredients of soy sauce chicken feet, and the homely practice of soy sauc

The method of making chicken feet in sauce and the ingredients are actually very simple.

First of all, the preparation of ingredients is downgraded, and what needs to be used is ginger slices, garlic, star anise, Sichuan pepper, angelica, oyster sauce, dark soy sauce, sugar, bay leaves, and cooking wine.

Then put the chicken feet into a pot of cold water, blanch the blood after boiling, and be sure to put some cooking wine in the pot of cold water.

Put a little oil in the pot, add Sichuan pepper, ginger and garlic, put in a few dried chili peppers, stir-fry, add an appropriate amount of sugar, and use cooking wine to boil the pot to remove the fish. Add an appropriate amount of water and put all the other spices into the pot to boil. When the pan is boiling, add the chicken feet.

Generally, dark soy sauce is added to the pot to enhance the color, and salt and monosodium glutamate are added when the chicken feet are half-cooked. Finally, the juice is reduced.

1 6 Chicken feet wash and dry.

Blanch with boiling water to remove the fishy smell.

A pinch of oil, two tablespoons of sugar, and sauté the sugar over low heat to color.

Once the sugar bubbles and turns red, pour the chicken feet into the pan. Add green onions, ginger, salt, cooking wine, star anise, Sichuan peppercorns, and braised soy sauce and stir-fry.

After the chicken feet are colored, fill in the soup, cover the chicken feet with water, bring to a boil over high heat, skim off the foam on the soup, and simmer over low heat.

Add monosodium glutamate, collect the soup, and put it on a plate.

Precautions. When frying sugar, pay attention to the heat to avoid overheating and bitter taste, if you don't consider the color, you can directly stew the chicken feet with water and collect the soup.

If you put too much water, you can put out some soup and then collect the soup to avoid simmering for a long time and the chicken feet are too rotten.

Ingredients:

Ingredients: Appropriate amount of chicken feet, seasoning: appropriate amount of salt, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of sweet and spicy sauce, appropriate amount of water, a little sugar.

Method:

1.Wash the chicken feet.

2.Chop off your nails and fly water to remove the smell and impurities.

3.Put more oil in the pot, put a little sugar and fry the sugar color, then pour the chicken feet into the pot and stir-fry, preferably to the point that the skin is blistered.

4.Then add a little bit of this sweet and spicy sauce.

5.Add a little dark soy sauce, ginger slices, Sichuan peppercorns, seasoning, salt, cooking wine, and add water to cover the chicken feet. After boiling over high heat, simmer over low heat until the soup is almost gone, and then you can put it on a plate.

Preparation materials: Ingredients: 800 grams of chicken feet.

Excipients: 3 teaspoons light soy sauce, 6 rock sugars, 1 teaspoon dark soy sauce, 5 slices of ginger, 1 handful of shallots, 2 slices of angelica, 2 star anise, 1 small piece of cinnamon, 1 gardenia, appropriate amount of salt, 30 grams of rice wine.

1. Prepare these ingredients.

2. For the treatment of chicken feet, cut the nails and wash them clean.

3. Put the processed chicken feet in a pot under cold water, add green onion knots, ginger slices, and cooking wine to boil for three or four minutes over high heat, and skim off the foam.

4. Remove the chicken feet and rinse them well, and drain the water.

5. Put a little cooking oil in the pot, add ginger slices, dried chili peppers, angelica, star anise and other seasonings and stir-fry over low heat until fragrant.

6. Add the blanched chicken feet and stir-fry slightly, and cook the rice wine along the edge of the pot. (The chicken feet must be dried dry, there will be water will burst, be careful not to burn, be careful).

7. Add light soy sauce, dark soy sauce and rock sugar.

8. Add the dark soy sauce and stir-fry slightly to color the chicken feet, then add hot water to level with the chicken feet. The fire boiled.

9. Place a handful of shallots on the bottom of the stew pot or casserole to prevent the shallots from sticking to the bottom. (It is best not to use an iron pot to simmer food for a long time, it will turn black if the food is stewed for a long time).

10. Transfer the boiling chicken feet to a saucepan (you can also use a casserole).

11. After the fire boils, turn to low heat and cook for about 50 minutes. When firing, it is fired over low heat, and it is simmered slowly over low heat, which is very easy to absorb the flavor and easy to stew thoroughly. The fire will make the skin of the chicken feet bloom, and the finished product will not look good.

12. Cook on low heat for about 50 minutes, add salt according to your taste, this dish is salty and sweet, don't add more salt, after all, light soy sauce and dark soy sauce have been added. You can taste it when you collect the juice and adjust it to your taste.

13. Finally, reduce the juice over medium heat, the soup is thickened, and you are in a hurry to leave some soup, and the finished product is as follows.