Chicken neck
800 grams
chicken feet
400 grams
ingredients
oil
of appropriate amount
soy
2 scoops
dark soy sauce
1 spoon
consume fuel
2 scoops
chicken essence
of appropriate amount
Sichuan pepper
20 capsules
Star Anise
1 piece
cinnamon
1 tablet
dry red pepper
two
crystal sugar
3 capsules
thirteen?incense
of appropriate amount
ginger
1 block
spring onion
2 pieces
cooking wine
of appropriate amount
step
1. 1. Prepare all ingredients.
Chicken neck and chicken feet (chicken feet),
2 tablespoons of soy sauce, soy sauce 1 spoon, 2 tablespoons of oil consumption, appropriate amount of chicken essence, appropriate amount of cooking wine, 20 Chinese prickly ash, aniseed 1 piece, cinnamon 1 piece, 2 dried peppers,
3 crystal sugar, 13 spices, ginger 1 piece, 2 shallots.
2.2. Mix all sauces (2 tablespoons soy sauce, soy sauce 1 spoon, 2 tablespoons oil consumption).
3.3. Cut a chicken neck into two parts
4.4. Slice ginger
5.5. Boil chicken neck and chicken feet in cold water, add ginger slices and cooking wine, and blanch for 2 minutes after boiling.
6.6. Rinse the chicken neck and chicken feet with cold water for bleeding foam.
7.7. Put the chicken neck and chicken feet aside to drain.
8.8. Hot pot cools oil
9.9. Add ginger slices, shallots and all spices, and stir-fry slowly over low heat.
10. 10. Stir-fry until fragrant. Add chicken neck and chicken feet and stir fry.
11.11.Add the sauce prepared in advance and stir well.
12. 12. Stir-fry and color, then add thirteen incense.
13. 13. add water (just wipe the ingredients)
14. 14. Bring the fire to a boil, and simmer for 45 minutes (I prefer to eat soft and rotten, and my friends who like to eat hard can reduce the time appropriately.)
15. 15.45 minutes later, start to collect juice on high fire and add a little chicken essence.
16. 16. When the soup is to be dried, it needs to be constantly stirred, on the one hand, the soup is evenly wrapped on the ingredients, on the other hand, it is prevented from pasting the bottom of the pot.
17. 17. The soup is completely drained and ready for cooking.
18. 18. Sprinkle a layer of cooked sesame seeds after serving.