Braised chicken feet

【 Ingredients 】 600g chicken feet, cook the meat material 1 serving, proper amount of refined salt, 20ml yellow wine.

Wash chicken feet

2. Cut off the nails, it will smell fishy, so be sure to cut them off.

3. Put cold water in the pot and blanch it. Blanch the water, take it out after bleeding. Wash the floating foam on the surface with clean water.

4. Prepare a cook the meat seasoning: 2 star anise, 5 cloves, about 30 peppers, 2 segments of Guiping, appropriate amount of dried tangerine peel, 2 fragrant sands, 2 nutmegs, appropriate amount of galangal, 3 fragrant leaves and 1 ginger.

5. Add water to cook the meat and add chicken feet. Bring the fire to a boil, and turn to low heat for 20 minutes. Add salt and cook for 5- 10 minutes.

[Cooking Tips] When buying chicken feet, try to choose chicken feet with uniform color. Don't buy crimson or black muddy chicken feet. Such chicken feet may be spoiled or sick.

2. Choose chicken feet with no ice on the surface. Such chicken feet have less water and are relatively fresh. Also pay attention to whether to buy hairy chicken feet or clean chicken feet. Although wool chicken feet are cheap, they need to be peeled by themselves, which is more troublesome to handle.

3. Pay attention to the epidermis of chicken feet to see whether the color is white and shiny, and whether there is any residual yellow hard skin; Chicken feet are firm and elastic, and the surface is slightly dry or wet, which does not stick to hands. If the chicken feet are dull in color and sticky on the surface, it means that the chicken feet have been stored for too long.

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