How to make braised chicken feet, how to make braised chicken feet and ingredients

Material. Ingredients: 350g chicken feet;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of red and dried chili, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of chicken essence.

Braised chicken feet. Wash the chicken feet and cut off the nails.

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Prepare green onions, ginger and dried red peppers, cut and set aside.

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Prepare peppercorns and star anise.

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Pour oil into the pan and let it heat up.

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Put the chopped green onions, ginger, Sichuan peppercorns and star anise in a pot and stir-fry.

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Put in the chicken feet. <>

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Pour in some cooking wine to remove the fishy smell, and dark soy sauce, <>

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Add an appropriate amount of water, dried red pepper, salt, and chicken essence. After boiling over high heat, scoop off the scum with a spoon, cover the pot, turn to low heat and cook for about 25 minutes, then cook until the soup is sticky.

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Tips: Don't cook the chicken feet for a long time, it's too soft and not delicious, and it's more vigorous if it's a little strong. This braised method is similar to that braised chicken wings. Braised dishes are all much the same.

The production method and ingredients of braised chicken feet are as follows:

Ingredients: 750g chicken feet, a small handful of Sichuan pepper, two star anise, two small pieces of cinnamon, two small slices of bay leaves, 10g of rock sugar, one tablespoon of cooking wine, three tablespoons of dark soy sauce, two tablespoons of light soy sauce, half a teaspoon of thirteen spices, two slices of ginger.

1. Prepare the ingredients and various spices.

2. After rinsing the chicken feet, subtract the nails one by one. (Personal hygiene still needs to be done, cutting off the nails feels better to eat).

3. Put half a pot of water in the pot, pour in the chicken feet, bring to a boil over high heat and continue to cook for three minutes.

4. Remove the chicken feet and rinse them with running water and drain.

5. Pour the chicken feet into the pot and put water to roughly cover the chicken feet.

6. After boiling, add a tablespoon of cooking wine. (1 tablespoon = 15ml, 1 teaspoon = 5ml).

7. Add two slices of ginger.

8. Add 3 tablespoons dark soy sauce and 2 tablespoons light soy sauce.

9. Put the peppercorns, star anise, cinnamon, and bay leaves into the tea bag and put them in the pot. (If you don't have a tea bag, you can put it directly into the pot).

10. Add rock sugar.

11. Add half a teaspoon of thirteen spices.

12. After boiling again, turn to low heat for about 80 minutes until the chicken feet are crispy and flavorful, turn to high heat to thicken the soup in the pot.

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.