Materials:
-500g chicken feet (about 20)
-Soy sauce 10g
-cooking wine10g
-20 grams of brown sugar
-Suck 3g.
-Two slices of ginger
-Two octagons.
-cinnamon 1 tablet
-Pepper 2g
-5 grams of salt
-Appropriate amount of water
-Appropriate amount of green vegetables (optional)
Steps:
1. Prepare chicken feet. Wash the chicken feet, cut off the nails, and then cut each chicken foot into two parts for use.
2. drowning. Add a proper amount of water to the pot and put the chicken feet into the water. The purpose of blanching is to remove blood foam and impurities on the surface of chicken feet. After scalding, chicken feet are cleaner and more hygienic.
3. burn marinade. Add a proper amount of water to the pot, add light soy sauce, dark soy sauce, cooking wine, brown sugar, ginger, star anise, cinnamon and pepper, stir well, and then bring to a boil.
Step 4 add chicken feet. Put the blanched chicken feet into the pot, add appropriate amount of water to ensure that all chicken feet are stained with marinade, cover the pot, and cook on low heat for 20-30 minutes. If you want a stronger flavor, you can turn the fire to medium heat and cook until the juice dries up and the chicken skin becomes sticky.
5. Let it cool and taste. Pick out the cooked chicken feet while they are hot, cool them, put them in a fresh-keeping box, pour in the marinade, and put them in the refrigerator for several hours to one night. The longer the time, the better.
Serve. Take out the braised chicken feet, which can be served separately or spread on vegetables for decoration, or served with rice. It is very full and delicious.
Braised chicken feet is a delicious food. The key is to marinate the chicken feet well. Chicken feet are fresh, fragrant and soft. The gravy can be directly poured into the fresh-keeping box, and the raw materials can be preserved for a long time. In addition, it is very simple and easy to learn, so it is deeply loved by cookbook lovers.