1. chicken feet (appropriate amount), 2. garlic (appropriate amount), 3. red pepper (appropriate amount), 4. spiced powder (1.5 tsp), 5. star anise (appropriate amount),
6. Rock sugar (about 1~2 tablespoons), 7. Soy sauce (usually a bowl for eating), 8. Rice wine (a bottle cap), 9 sesame oil (a little).
First of all, wash the bought chicken feet first. Personally, I prefer to buy this black chicken feet, because the white chicken feet have no meat.
Besides, I always see if those chicken feet are still red and bloody.
Remember to rub off some dirty things on the epidermis. When washing chicken feet, boil a pot of water for later use. Put some salt in the water, then put the chicken feet in the pot and scald them. Don't turn on the fire too much to prevent the skin of the chicken feet from shortening upwards. When the water boils, you can pick them up and put them in cold water.
While washing, clean up the scars on the chicken feet to avoid affecting the taste.
After the chicken feet are all processed, you can heat the oil pan first. After using a spoonful of salad oil to heat the pan, cut the pepper into segments and pat the garlic open. You don't need to break it. The star anise is according to your personal preference. People who don't like the strong taste of star anise can put less.
Put the above things down and fry them together.
Pay attention to the heat when pouring, and remember to mix the spatula, because the rock sugar will stick when the soy sauce goes down. After the soy sauce rolls, put the chicken feet into the stir fry.
After the chicken feet are stained with soy sauce, add a proper amount of pepper and spiced powder. Don't add it at once. You can confirm that the taste will not be too choking and then continue to add it.
A bottle of rice wine, stir-fry again and then add boiling water. The water will basically flood to about one-third of the chicken feet.
If you want to leave more marinade, or want to marinate it for a long time, you can add more water ~ because I want to marinate it for a long time, I have a little more water.
Then turn down the heat, cover the pot and let the marinade boil. Stir it again after boiling, then turn down the fire and continue to marinate.
The part of the fire should not be too big, or the skin of the chicken foot bone will shrink up and become ugly.
After being stuffy for 10~ 15 minutes, open the lid to see if there are any unpainted chicken feet, and turn them slightly, with a smaller movement, otherwise the chicken feet will break the skin. Add some water at this time, for fear that the chicken feet will be too salty. You can also eat it with a little sauce first, and then decide whether to add water or how much.
Then simmer for ten minutes, and you can peel it a little to see if it is cooked. If it's some broilers, their feet should be ripe.
If you want to taste a little more, it's OK to simmer for 15 minutes, and if you want to chew bones, it's basically done in 10 minutes!