Chicken feet, also known as chicken feet, are full of skin, tendons and gum, which are chewed and chewed. In the south, chicken feet are a famous dish of high grade, and its cooking methods are more complicated. Many people don't like it, saying that all bones are delicious. In fact, eating chicken feet is just like eating crabs. This kind of food is not about the amount of meat, but about the taste and careful understanding of the taste.

Let's share a common practice of "braised chicken feet" for everyone, and friends who like it should learn it quickly.

Braised chicken feet

1. First of all, let's prepare the ingredients: 400g chicken feet, chop off the tips of chicken feet, put them in a basin and soak them in water.

One red pepper, one green pepper, cut into rings and put them in a pot. Ginger is cut into ginger slices, and green onions are cut in half.

2. Next, prepare the aniseed used: take a small pot and put 2 grams of cinnamon, fragrant leaves 1 g, fennel 1 g, 2 grams of dried pepper, 2 grams of pepper and 5 grams of rock sugar.

3. Next, we blanch the chicken feet: boil water in the pot, add 6 grams of maltose, and pour the chicken feet. Adding maltose can make the chicken feet easy to color in future cooking. Blanch for about one minute, then pour out and control the water for later use.

4. Burn the oil in the pan, pour out the hot oil after fully sliding the pan, and pour in the cold oil. The purpose of hot pan cooling oil is to prevent the chicken feet from sticking to the pan, and put the chicken feet in the wok to keep shaking the wok to prevent the chicken feet from sticking to the pan.

If the pot is too dry, add a little vegetable oil, let the chicken feet be evenly heated, and gradually turn golden brown and pour out for later use.

5. Heat the oil in the pot, add the onion and ginger and stir-fry the prepared aniseed together. After stir-frying the fragrance, add 5 grams of bean paste and stir-fry the red oil of the bean paste.

6. Add chicken feet and continue to stir fry. Pour 5 grams of cooking wine. Pouring cooking wine can reduce the fishy smell of chicken feet, and add a proper amount of water. The amount of water is not enough for chicken feet.

7. Add 2 grams of soy sauce, add the soy sauce to extract the background color, and start seasoning below: add 3 grams of spicy fresh dew, 2 grams of chicken powder, 2 grams of pepper vinegar, 3 grams of soy sauce, and pour in the balsamic vinegar. The skin and bones of chicken feet are easier to separate.

8. In the middle of cooking, pick out the onion, ginger and aniseed, and continue to collect the juice over high fire. At this time, the chicken feet have been slowly flavored, continue to shake the pot, and the soup for flavoring the chicken feet is gradually collected until it is thick. Pour in a little water starch and stir fry quickly for a few times, then add the green and red pepper rings and continue to stir fry. After stirring evenly, you can go out of the pot and plate.

Well, this simple and delicious braised chicken feet is ready. Friends who like it take time to try it quickly.