1, Wash the fresh chicken feet, cut off the "nails", put them in a cold water pot to boil, and wash away the floating foam.

2. Put a little oil in the pot and burn the oil to 80%. Put a tablespoon of hot sauce and some Jiang Mo. Stir-fry chicken feet and add a handful of dried peppers. Stir-fry until the chicken feet are colored, add a little soy sauce, a tablespoon of sugar, and add water until the chicken feet are colored. When the fire is boiling and simmering, take out the pot, collect the juice from the fire and put it on the plate.

Note: Many practices require frying chicken feet before burning them, but I am afraid of frying things. In particular, I fried chicken feet once a year ago and burned my arm with spilled oil. You can still see a few hot marks now. Plus frying is not good for your health, so skip this step. The hot sauce I used was chopped Pixian bean paste, which was salty, so I didn't add salt.

Braised chicken feet with homemade appetizer

Material: chicken feet 300g.

Accessories: halogen soup pot 1

Exercise:

1. Chop the chicken feet first, then blanch them, then remove them and rinse them.

2. Put it in a halogen pot and simmer for about 30 minutes, then turn off the fire and soak it for 10 minutes and take it out.

Tips:

1. There are two kinds of chicken feet on the market: firewood chicken feet and broiler chicken feet. Firewood chicken feet are thicker, while broiler chicken feet are smaller.

2, the chicken feet themselves have gum, do not soak the brine for too long, so as not to thicken the brine soup.

Chicken feet in Chili sauce

Ingredients: chicken feet 0.5KG (according to personal needs), dried red pepper bought by Dayang, cinnamon and five-pointed star spice, pepper, soy sauce (the above materials are put according to personal taste)

Practice: 1. Wash chicken feet and set aside. 2. Add 2/3 water to the wok (actually a soup pot is enough), then add 1.5/3 soy sauce and wait for the water to boil.

3. After the water is boiled, add dried chili, cinnamon, five-pointed spice and pepper, then simmer for about 5 minutes, and then pour in chicken feet.

All the procedures are ready, as long as you cook with low fire until you can easily insert a chopstick into the palm of your chicken feet, you're done.