Are braised chicken feet good for summer? What are the specific production steps?

Put the chicken feet into the pot with cold water, put 4-5 slices of ginger, a small amount of pepper, 1-2min after the water is boiled, wash away the white foam with cold water, and then you can also cut a cross in the claws, convenient to taste, reserved, because there is no two wattle strips I use to refer to the small green pepper, cut into a small piece, green onion cut into strips, ginger slices and garlic pieces reserved. Heat the pan with cold oil, after the oil is burned, add green onion ginger and a little small green pepper pieces, in order to prevent the paste from being able to simmer, slightly fry the fragrant, add a spoonful of Sichuan Pixian bean paste, fry the chili oil, fry the aroma, add chicken feet to stir-fry evenly, then can be simmered, and then add a spoon of dark soy sauce and a spoon of light soy sauce (the spoon is the pot spoon for stir-frying).

Add a pinch of salt, stir-fry evenly, add the water that swallows the chicken feet, then add a small spoon of bean paste, monosodium glutamate, ginger, star anise and dried chili peppers, and bring to a boil over high heat. After boiling, you can turn to the Chinese heat and wait for the sugar color and flavor, and about 2 minutes before the pot, you can add half of the usual green onion segments, so that it becomes a little fragrant. When the color of the fried sugar is similar, it can be out of the pot, and then it is plated, and finally you can get some green onions!

Ingredients: 14 chicken feet, 1 green onion, 3 slices of ginger, 10 grams of sugar, 1 tablespoon of rice wine, a small spoon of light soy sauce, 1 spoon of dark soy sauce, appropriate amount of salt, 1 millet pepper.

Clean the chicken feet, cut off the fingernails, pour water into the pot and boil, after the pot is boiled, put in the chicken feet and other water, and then open it and pick it up and reserve it, throw away the water in the pot, clean the cauldron, put ginger, garlic and millet pepper in the oil pan to expose the aroma, add the chicken feet and put a small amount of cold water (swallow the chicken feet), add light soy sauce, dark soy sauce, rice wine and salt and sugar, cover the pot and simmer for 30 minutes until the tea soup is dry, and the plate is off work. Materials: two catties of chicken feet, a green onion, five slices of ginger, six or seven cloves of garlic, good ginger, three or five slices of cinnamon stewed chicken feet (color, flavor, and flavor, one person can eat a plate) Practice:

Chicken paws cut the fingernails and cleaned them.

A little more light soy sauce, the dark soy sauce king is appropriate, and the fuel consumption is a small spoonful, which is half a bowl together. Put cold water into the pot, put in the ginger slices, dongru, star anise, good ginger, cinnamon, pour in the pure grain wine, and cook for 15 minutes. Put the oil in the cold pan and put the old rock sugar, sugar color.

Stir-fry the sugar color, and pour in the prepared light soy sauce and dark soy sauce. Pour in the chicken feet and stir-fry gradually. Stir-fry for a while and add green onions, garlic, pepper, star anise, bay leaf cinnamon, and small red pepper.

Stir-fry for 35 minutes and then add water, not over the chicken feet. Bring the heat to a boil, turn to a simmer, and simmer for an hour, and it's done, smooth and delicious.

It's not very suitable for summer, after all, the taste of this braised chicken feet is not particularly refreshing. The steps are to clean the chicken feet first, then blanch them in water, clean all the stains, then heat the oil, put the eggs in the pot and stir-fry, add the dark soy sauce to taste, then add salt, add some sugar and fry the color.

Of course, it is more suitable, that is, first remove the bones of the chicken feet, and then sprinkle some alcohol or sugar into them, and then fry the soy sauce in the pot.

When making braised chicken feet, first wash the chicken feet, then marinate, after the green onions, ginger and garlic are stir-fried, put the chicken feet in and add seasoning, and the chicken wings that come out in this way are particularly flavorful.

My method is very simple, there are delicious ingredients, wash and drain the water, you can start to make oil, put sugar, fry with oil, wait for the sugar to dissolve, you can pour the ingredients, stir-fry, at this time, you can add those so-called seasonings, at this time, you will see that there is a color, it is red, the color is very beautiful, you can add some soy sauce, salt or something, add the right amount of water, don't keep adding water, there will be no taste, it is just a one-time pass, the chicken feet are easy to cook, you see when there is still a little juice. Note that when the oil and sugar are fried together, do not raise the heat, the high heat will be banana, and the low heat will be fine. It's delicious and beautiful.

I hope it helps, it's simple, and I cook this a lot.

Add oil to the net pot, add ginger and shallots, spices and stir-fry until fragrant, add chicken feet and stir-fry, cook in light soy sauce and dark soy sauce, stir-fry slightly, add an appropriate amount of water, bring to a boil over high heat, add a little salt to taste, turn to low heat for 40 minutes, and then you can start the pot and put it on the plate. Add water to the pot, put the chicken feet in the pot, add an appropriate amount of cooking wine and ginger slices, boil the water and boil.

500 grams of fresh chicken feet, 20 grams of ginger, 1 small piece of cinnamon, 10 grams of Sichuan pepper, 1 star anise, 2 chives, an appropriate amount of rock sugar, 1 spoon of bean paste, 1 spoon of rice wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 8 dried chili peppers, an appropriate amount of edible salt, an appropriate amount of vegetable oil, add cooking oil to the pot, fry the chicken feet, the oil temperature is hot at 7, and the water in the chicken feet must be drained when frying, otherwise the ingredients for the frying pot are: chicken feet, quail eggs, screw peppers, cooking wine, rock sugar, bay leaves, Millet pepper, light soy sauce, dark soy sauce, cinnamon, star anise, salt, sugar, ginger, vinegar.

Excipients: three slices of ginger, 1 to 2 star anise, four garlic cloves, four dried chili peppers, an appropriate amount of light soy sauce, an appropriate amount of soy sauce, an appropriate amount of sugar, an appropriate amount of salt, an appropriate amount of water into a pressure cooker, add salt, cooking wine, star anise, add water to cover the chicken feet, ** burn until the pot lid hat blows, and then cook for about ten minutes to put the chicken feet on the plate, put the chili pepper, sprinkle with pepper, wrap it with soft cabbage leaves, put it in the pot, and steam it slowly for about 15 minutes.

The first choice is fresh chicken feet (most of the frozen goods on the market are available, which can be bought in large supermarkets), this kind of chicken feet are fresh and odorless, the taste is strong and umami enough, chop off the toes and wash them. Then put in the chicken feet, put a few sheets, then add two slices of ginger, a spoonful of white vinegar, two spoons of cooking wine, and then we can boil it, boil it for three minutes, and after three minutes of boiling, there will be foam, and then we can remove the foam. Stir-fry until fragrant, pour in 2 tablespoons of cooking wine, 1 tablespoon of dark soy sauce and 2 tablespoons of aged vinegar continue to stir-fry for 3 to 5 minutes, add 400ml of boiling water and half a spoon of salt, then cook over medium heat for about half an hour, and finally reduce the juice over high heat, and then add chicken essence out of the pot.

Wash the chicken feet and remove the nails. Use a knife to cut the middle of the chicken feet. Slice the ginger and crush the garlic with a knife.

Cut the shallots into white sections, and cut the green onion leaves into chopped green onions. Add water to the pot and blanch the chicken feet in cold water. After the water is boiled, boil for 2 minutes, remove the chicken feet, and rinse them with water.

Add oil to the wok, wait for the oil to heat, pour in the green onion, ginger and garlic, and stir-fry over low heat to bring out the fragrance. Then, pour in the chicken feet, stir-fry over low heat for 2 minutes, add 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, remove the fishiness, color, and stir-fry evenly. Next, add water to the pot so that the amount of water is level with the chicken feet.

Then, add bay leaves, cinnamon, star anise, dried chili peppers, Sichuan peppercorns, rock sugar, bring to a boil over high heat, turn to low heat and cook for 20 minutes. After 20 minutes, add an appropriate amount of salt, a little pepper, 1 tablespoon of light soy sauce and stir-fry evenly, seasoning. Finally, reduce the juice on high heat, and you can get out of the pot.

Wash the chicken feet naturally and soak them in water for about 10 minutes. Pour cold water into the pot and add ginger, white vinegar and cooking wine, boil the water and cook for about 3 minutes, then take out the chicken feet and drain them, pour cooking oil into the pot, boil the oil to about 5 into the heat and put in the rock sugar, fry slowly over low heat, stir-fry the rock sugar with a wooden spatula while stir-frying, fry the rock sugar until it is all melted, put in the chicken feet to color and then put the green onion, ginger, bay leaves, star anise, Sichuan pepper, and dry red pepper and stir-fry. Pour cooking wine, light soy sauce, dark soy sauce, aged vinegar, and stir-fry over high heat for a few minutes

Step 1: Prepare an appropriate amount of chicken feet, first clean the chicken feet, cut off the toenails and clean them, put the chicken feet in a pot under cold water, put a few slices of ginger, pour some cooking wine to remove the smell, cover the lid, and bring to a boil over high heat. Next, prepare the ingredients to be used later, cut off the green onions, slice the ginger, prepare a few star anise and a few dried chilies, and put them on a clean plate for later use. Boil in medium water for another 2 minutes, then remove the chicken feet and wash off the foam on the chicken feet.

Then take another pot for stir-frying, and heat the oil. The oil should be a little more, after the oil is hot, add rock sugar, fry the sugar color over low heat, pour in the chicken feet and stir-fry until evenly coated with sugar color, then put in the green onion, ginger and star anise pepper and stir-fry, add an appropriate amount of light soy sauce, dark soy sauce, cooking wine, and an appropriate amount of thirteen spices to stir-fry all the seasonings evenly, and finally add an appropriate amount of water, the amount of water is subject to the chicken feet, boil over high heat and turn to low heat and cook for 20 minutes, when the water boils, we add a spoonful of diced salt and stir-fry evenly, After 20 minutes, the chicken feet are boiled until they are almost soft, and then they can be put on a plate, and finally a little soup is poured into it, and the braised chicken feet with a bone fragrance and no fishy smell are done.

The family version of braised chicken feet is delicious to make as follows:Ingredients: 10 chicken feet.

Excipients: a little oil, a little soy sauce, a little light soy sauce, a little salt, 10 rock sugars, a few cloves of garlic, 1 small piece of fresh ginger, 1 pinch of Sichuan pepper, 4 star anise, appropriate amount of water.

1. Cut off the nails of the chicken feet and wash them clean.

2. Chop the garlic, mince the ginger, and prepare the peppercorns and star anise.

3. Boil the chicken feet in a pot of warm water for two minutes and remove them.

4. Pour a little oil into the wok, add minced garlic, minced ginger, Sichuan pepper and star anise to the pot, and stir-fry over low heat to bring out the fragrance.

5. Put the chicken feet into the pot, then add the rock sugar light soy sauce, soy sauce and salt to the pot, and stir-fry over low heat.

6. Heat the water over the chicken feet.

7. Cover the lid and simmer over low heat for about 15 minutes, then reduce the juice and turn off the heat.

8. Finished products. <>