Chicken feet, also known as chicken feet, have competitive meat and many rubber bands. Now some pickled chicken feet are the most common, but in order to maintain its taste, braised chicken feet are delicious and have high nutritional value in my opinion. Here's how to do it.

Wash and drain the ingredients that need to be pickled.

Wash chicken feet and other ingredients with cold water, blanch in a pot, and cool.

Prepare a packet of halogen packets.

Put a proper amount of oil in the wok and add a tablespoon of sugar.

Stir-fry sugar with low heat and add appropriate amount of water, then turn off the heat.

Put the old bittern into the pot and thaw it with low heat. Put the fried sugar color into the pot and add the required amount of water.

When pouring the marinade, add a proper amount of star anise, cinnamon, fennel, green pepper and ginger to boil.

Pour the chicken feet into the pot, add some salt and boil again. Turn off the fire for 65,438+00 minutes, and soak in the marinade for 3 hours (adjust the heat according to the size of the ingredients).

Chicken feet are easy to make. Don't cook for too long. After cooling, it will taste better in the refrigerator.