If it is fresh, burn it for 30 minutes. If it is cold, it must be melted first, otherwise the chicken feet will peel off easily when cooked, and the taste will be too bad and chewy. This is the trick. It will be as fresh as it is now after melting, half an hour.

How to cook braised chicken feet

Material: chicken feet 300g.

Seasoning: rice wine 25g, soy sauce 35g, sugar 50g, onion 12g, ginger 5g, star anise 5g, cinnamon1g.

Exercise:

1. Cut off the tips of chicken feet, clean them and drain them;

2. Break cinnamon into small pieces, put them together with fennel into a spice bag sewn with gauze, and sew the mouth of the bag;

3. Put about 500 grams of water in the pot, and add Shaoxing wine, soy sauce, onion, ginger (pat pine), spice bag and half a sugar;

4. After the water is boiled, put in the chicken feet;

5. When boiling again, use medium and small fire to cook for a long time;

6. Add the other half of sugar until the chicken is 78% mature;

7. Continue to heat the chicken feet until they are crisp and cooked. Remove the seasoning from the fire and let it cool.

Cooking tips

1, chicken feet are easy to cook, and should not be cooked for too long. After boiling 10- 15 minutes, turn off the fire and simmer with residual heat. Chicken feet will be cooked but not rotten, and they will be chewy when they are cold.

2, chicken feet have no taste when they are just cooked, and they will taste when they are soaked. If you soak it overnight, it will taste better;

3. The dishes fried with sweet brine are ruddy and beautiful.