Braised chicken feet in brown sauce
Step 1: Prepare the ingredients. Wash onion and cut into sections, peel ginger and cut into pieces, mash garlic and put it in a bowl for later use. Wash the braised chicken feet, and then cut off the nails. Many partners said that the braised chicken feet eaten outside were not manicured, but Bian Xiao suggested that it would be better to do so, because it would be cleaner to do so. Cut it and put it in a bowl for blanching.
Step 2: blanch the chicken feet. Pour the water into the pot, pour the chicken feet into the pot, and cook with high fire. Add cooking wine and ginger slices, boil and take out. You need clean water once. If possible, you can put the chicken feet in ice water and ice them for about 20 minutes, so that the braised chicken feet will be more brittle.
Step 3: Stir-fry chicken feet. Heat a pot, pour a little oil into it, and when the oil temperature reaches a certain level, pour ginger and garlic into the pot and stir fry. This process takes 5 seconds, not too long. Add chicken feet and stir fry. At this time, it is necessary to stir up the fire. However, never let the chicken feet burn the pot. You can stir fry more diligently, and you can add ingredients when the chicken feet are stirred to wrinkle.
Step 4: Add ingredients. Add soy sauce and marinade, stir well, add appropriate amount of salt, stir-fry for about 2 minutes, and add a little cooking wine. Although cooking wine was added before ironing, it is still necessary to add some at this time to remove the fishy smell. Push the chicken feet aside, leave some space, add rock sugar, and fry the chicken feet and rock sugar together until they melt. Add a small bowl of water, not too much. Cover the pot and simmer. Finally, add white vinegar and Chili powder and collect the juice over high fire. Put the pot on the plate, sprinkle some chopped green onion, and a delicious braised chicken feet will be ready!