Raw materials: chicken feet (appropriate amount)

Accessories: beer

Seasoning: onion and garlic, aniseed, salt (appropriate amount), ginger (appropriate amount), star anise (appropriate amount), pepper (appropriate amount), cooking wine (appropriate amount), soy sauce (appropriate amount), sweet and spicy sauce (appropriate amount), water (appropriate amount), sugar (a little), white vinegar (appropriate amount) and oyster sauce (appropriate amount).

Taste: Maotai flavor

Preparation time: 10 minute

Number of people: 2 people

Difficulty: junior high school level

Cooking time: 30 minutes

1. Wash the chicken feet bought in the supermarket, cut off the nails, and then remove the fishy smell and impurities with boiling water.

2. After the oil pan is heated, add the onion, ginger and garlic and stir fry. After stir-frying, add some cooking wine, soy sauce, salt and sugar, pour chicken feet and stir-fry together, preferably until the skin bubbles.

3. Note: Add fennel, a glass of beer and enough water. After boiling, stew for 40 minutes on medium heat. Finally, drain the excess soup with a big fire. Chicken feet with sauce are ready.

Method 2 Main ingredients: chicken feet (appropriate amount)

Accessories: rice wine

Seasoning:

Onion, garlic, aniseed, salt (right amount), ginger (right amount), star anise (right amount), pepper (right amount), cooking wine (right amount), soy sauce (right amount), sweet and spicy sauce (right amount), water (right amount) and sugar (a little). Wash the chicken feet, cut them off directly, control the moisture, put them in an oil pan, heat them until golden brown, remove the oil from the pan, heat them, add onion, ginger and garlic, stir fry, add some white wine, soy sauce, salt, sugar, aniseed and a glass of beer. The finished product is brownish red in color, mellow in taste, soft and rotten in texture and endless in aftertaste. The first is the material:

A few chicken feet, 1-2 tablespoons of lobster sauce, 2 pieces of red pepper (chopped), appropriate amount of garlic, 1 tablespoon of maltose, white vinegar, oyster sauce and soy sauce. The other is sugar, monosodium glutamate and salt.

Then do:

1. Boil chicken feet in water with white vinegar and maltose for a while, and then pick them up.

2. Fry in hot oil until the chicken feet are completely soaked and the skin and bones are completely peeled off.

3. Stir-fry garlic, red pepper and lobster sauce, adjust the seasoning, that is, use soy sauce and oil-consuming monosodium glutamate, and then steam with chicken feet for 30 minutes.

Method 3 raw materials: chicken feet1000 g.

Seasoning: onion 10g, ginger 10g, garlic 5g, salt 20g, star anise 3g, pepper 3g, cinnamon 3g, cooking wine 5g, soy sauce 10g, red pepper 8g, water 1500g and sugar10g.

Practice: Wash the chicken feet with clear water and soak them in clear water for 30 minutes, mainly to drain the blood from the chicken feet and avoid the fishy smell of the processed products. Boil the water and put the chicken feet in the water for 3-5 minutes.

Add a proper amount of cooking oil to the hot pot, add drained chicken feet, add red pepper, onion and ginger and stir-fry for 3 minutes; Add a proper amount of boiled water, star anise, pepper and cinnamon, cook for 10 minute, then add salt, sugar, soy sauce and cooking wine, collect the soup with strong fire, and add garlic slices, monosodium glutamate and soy sauce before taking out.

trait

The finished product is brownish red in color, mellow in taste and soft in texture. Chicken feet with soy sauce is the most popular dish, which is cheap and helpful for digestion. There are too many dishes in small restaurants in the northeast, and chicken feet with sauce should also be counted as a dish.

Exercise 4

Wash the chicken feet, control the moisture, heat them in an oil pan, fry them in medium heat until golden brown, take out the oil control when taking out the pan, then leave a little oil in the pan, add onion, ginger and garlic after heating, stir-fry until fragrant, and then add some white wine, soy sauce, salt, sugar, aniseed and a glass of beer, which is enough.

Materials:

A few chicken feet, 1-2 tablespoons of lobster sauce, 2 pieces of red pepper (chopped), appropriate amount of garlic, 1 tablespoon of maltose, white vinegar, oyster sauce and soy sauce. The other is sugar, monosodium glutamate and salt.

Then do:

1. Boil chicken feet in water with white vinegar and maltose for a while, and then pick them up.

2. Fry in hot oil until the chicken feet are completely soaked and the skin and bones are completely peeled off.

3. Stir-fry garlic, red pepper and lobster sauce, adjust the seasoning, that is, use soy sauce and oil-consuming monosodium glutamate, and then steam with the wind for about 30 minutes.

Exercise 5

Dishes and efficacy: home-cooked recipes, private kitchens.

Technology: stew

Ingredients: chicken feet

Accessories: beer

Seasoning: onion, ginger, garlic, aniseed, soy sauce and cooking wine.

Features of sauce chicken feet: the finished product is reddish brown in color, mellow in taste and soft and rotten in texture.

1. Wash the chicken feet bought in the supermarket and cut off the nails.

2. After the oil pan is heated, add the onion, ginger and garlic, stir-fry until fragrant, add a proper amount of cooking wine, soy sauce, salt and sugar, pour the chicken feet and stir-fry together.

3, add aniseed, a glass of beer, enough water, simmer for 40 minutes on medium fire, and finally drain the excess soup.