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How to make chicken feet delicious, the home-cooked practice of sauce roast chicken neck chicken feet
Ingredients

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.