Cut off the chicken feet and wash them for later use.
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Add ginger slices and a little salt to the cold water pot and blanch the cooking wine for about 6 minutes.
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Use cold water for secondary cleaning.
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Ingredients: garlic with skin, ginger and pepper.
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Pour a little oil into the pot, add ginger and garlic and stir-fry until fragrant.
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The chicken feet and peppers (covered) below are slightly wrinkled. The point is: chicken feet must be dried with kitchen paper towels and stir-fried in a pot with low fire (to prevent oil spilling). Once an oil spill is inevitable (the kitchen is like a battlefield), please bravely pick up the pot cover as a shield in time to protect yourself.
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Stir-fry oyster sauce, soy sauce and braised sauce to get sauce flavor. You can see the "shadow" of pepper in the upper left corner.
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Add cooking wine to remove fishy smell.
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Add some water and a rock sugar. Bring the fire to a boil and simmer for about 35-40 minutes.
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After slowly collecting the juice, add a touch of sour and refreshing to the soul of "rice vinegar", which is absolutely delicious.
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Eating a pot of bear's paw while watching TV will be wiped out immediately! ! Invincible to my stomach! Garlic with skin is also a soul. Full of essence sauce is soft, waxy and smooth, and it will be memorable when you take a sip!
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Too many friends left messages asking me about the braised sauce. Why don't you take a picture for your reference? Generally, they are sold in major supermarkets. If there is no braised sauce at home, you can use soy sauce instead.
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Too many kitchen friends ask about the size of spoons, so they borrow ordinary spoons from their own recipes. Please ignore that the background of the picture doesn't match the chicken feet, hahaha? ... for your reference!
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There is also a kitchen friend who left a message asking about my pot, "Zhensanhuan" cast iron double-ear pot, with a thick bottom and a thin side of 34cm. Easy-to-use earthen pot, purely for personal practical sharing, no advertising! Ha ha ha? …
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I have always been used to calling it rice vinegar because it is naturally fermented from rice and wheat. Today, I took a photo at the request of my kitchen friend and found that my name was "Tongkang balsamic vinegar". Awkward? ! This is our local brand in Taizhou, which is used by Taizhou people.
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skill
1, rice vinegar is the finishing touch! It will enhance the taste of chicken feet by several layers!
2, put salt when drowning, don't put salt in the gravy, it will be salty after collecting the juice!
3. As for time, lo mei is based on personal taste. For example, I like to add less water (about 40 minutes) when the chicken feet are crispy and chewy, and add more water (about 60 minutes or more) when the bones are soft and rotten. You can control it yourself!