Pork ribs and chicken feet stew
Main ingredients: chicken feet, ribs, quail eggs, carrots, corn. (Ingredients can be increased or decreased at will according to personal preference)
Blanching seasonings: scallions, ginger slices, rice wine/cooking wine.
Spices: Sichuan peppercorns, star anise, cinnamon, bay leaves, dried chilies, onions, ginger, garlic.
Other seasonings: bean paste, tomato sauce, light soy sauce, dark soy sauce, oyster sauce, rock sugar, salt.
1. Cut off the nails of the chicken feet, chop the ribs, wash them, put them in a pot with cold water, add the green onions, ginger slices, rice wine/cooking wine, blanch them, cook until they are broken and change color, and take them out.
2. Boil quail eggs, peel, carrots, peel, cut into hob pieces, corn, cut into thin slices.
3. Pour oil into the pot, add all the spices and stir-fry until fragrant.
4. Add bean paste, tomato sauce, and stir-fry until red oil comes out.
5. Add light soy sauce, oyster sauce, dark soy sauce, rock sugar, seasoning and coloring.
6. Add chicken feet, ribs, corn and stir-fry evenly.
7. Add appropriate amount of hot water, bring to a boil over high heat, then simmer over medium to low heat.
8. Simmer for 35-40 minutes, add carrots and quail eggs, season with salt according to personal taste, and continue to simmer.
9. Cook until the ingredients are soft and tender, and the soup is thickened over high heat. Place on a plate and sprinkle with coriander.
(Pork ribs are more difficult to cook than chicken feet. If you like to eat softer ribs, you can cook them for 5-10 minutes longer when blanching ~)