Ten chicken feet, shredded ginger, a little rock sugar, rice oil, salt, soy sauce and balsamic vinegar.
Second, the practice of stewing chicken feet:
1, cut chicken feet into small pieces, blanch them with appropriate amount of cooking wine, take them out and drain them for later use, and shred ginger for later use. ?
2, hot pot cold oil, ginger. ?
3. Stir the chicken feet evenly. ?
4. Add appropriate amount of cooking wine and cook for three minutes. ?
5. Add appropriate amount of hot water, salt and soy sauce, boil a few small pieces of rock sugar, and then turn to medium heat for about 18 minutes. ?
6. Boiled for 18 minutes, and the soup was sticky.
7. Pour a little balsamic vinegar into the pot and stir fry for one minute. ?
8. Finally, the braised chicken feet are taken out of the pot and sprinkled with a little sesame seeds.