Material: chicken feet 400g.
Accessories: 2 grams of cinnamon, fragrant leaves 1 g, fennel 1 g, 2 grams of dried pepper, 2 grams of pepper, 5 grams of rock sugar, vinegar, salt and oil.
Specific steps:
1, chop off the tips of chicken feet, put them in a basin and soak them in water.
2. Blanch the chicken feet with water, boil the water in the pot, add 6 grams of maltose, pour the chicken feet, and add maltose, so that the chicken feet are easy to be colored in future cooking. Blanch for about a minute, then pour it out and control the water for later use.
3. Heat the oil in the pan, fully slide the pan, pour out the hot oil and pour in the cold oil. Cool the oil in the hot pot to prevent the chicken feet from sticking to the pot. Add chicken feet and shake the wok to prevent the chicken feet from sticking to the wok. If the pot is too dry, add a little vegetable oil to heat the chicken feet evenly, gradually turn golden brown, and pour them out for use.
4. Heat oil in the pot, add onion, ginger and prepared aniseed and stir fry together. Stir-fry, add 5g bean paste, stir-fry red oil of bean paste, and add chicken feet to continue stirring. Pouring 5g cooking wine can reduce the fishy smell of chicken feet. Add a proper amount of clear water, and the amount of clear water shall not exceed chicken feet.
5. Add the background color of the old extract, and start seasoning below. Add 3 grams of spicy fresh dew, 2 grams of chicken powder, 2 grams of pepper, 2 grams of balsamic vinegar and 3 grams of soy sauce.
6. Cook halfway, pick out onions, ginger and aniseed, and continue to collect juice on high fire. At this time, the chicken feet have slowly tasted, continue to shake the pot to add flavor to the chicken feet, and gradually collect the soup until it is sticky. Pour in a little water starch and stir fry quickly for a few times, then add green and red pepper rings and continue to stir fry. After stirring evenly, you can take it out of the pot and put it on the plate.