It is not recommended to eat chicken feet when losing weight, because chicken feet are not low in calories.

The fat content of chicken feet is very low, about 16.4 micrograms per 100 grams. Chicken feet are rich in calcium and collagen. Eating more of them can not only soften blood vessels, but also have a slight beauty effect. After all, chicken feet are rich in collagen.

But if you say that eating chicken feet will not make you fat, then it depends on how you eat chicken feet. If the chicken feet are boiled and mixed with a little salt without adding a drop of oil, then you can eat chicken feet like this. It does not look very fleshy. But generally chicken feet are eaten grilled or braised and braised, which requires a lot of oil. On average, a chicken foot is 45g. Calculated based on 60% of the edible part, the edible part of a chicken foot is 30g and the calories are 76.2kcal. Chicken feet have more than twice the calories and more than eight times the fat of chicken breast.

Friends who don’t want to lose weight can take a look at how to make delicious chicken feet. Although chicken feet have no meat, they are also very meaty. How to make tiger skin chicken feet

Ingredients: 2 pounds of fresh chicken feet, green onion segments, ginger slices, honey, light soy sauce, dark soy sauce, bean paste, 5 pieces of rock sugar, base ingredients, dried chili segments, Sichuan peppercorns ,star anise.

1. Cut off the fingertips of the chicken feet, blanch them in the pot and take them out. Use a clean towel to dry the water. When it is still a little hot, add some honey and a little white vinegar. Mix well and spread it out to dry. spare.

2. Put enough oil in the pot to cover the chicken feet. Prepare the pot lid. When the oil is heated to 60%, add the chicken feet and immediately cover the pot to prevent the oil from splashing out and scalding people. After putting it in the pot, you will hear a violent crackling sound. After the sound stops completely, you can open the lid and continue frying until the skin bubbles and take it out when it is golden brown.

3. Leave the base oil in the pot, add the peppercorns and aniseed and stir-fry until fragrant, then add the green onions and ginger slices and stir-fry until the flavor is released. Add the base ingredients and bean paste, add the chicken feet and add the raw vegetables. Smoke, rock sugar, add 300 grams of water, use dark soy sauce to adjust the color, add salt and bring to a boil over high heat, then simmer over low heat.

4. When the chicken feet are cooked through and soft, and the soup becomes thick, then reduce the juice over high heat, take it out of the pot and put it on a plate and sprinkle some sesame seeds on it.