chicken claw
prawn
potato
Chinese cabbage
dried bean curd
energy
garlic
Pickled pepper
cooking wine
thick broad-bean sauce
Pixian bean paste
oyster sauce
Light soy sauce
Spicy and fresh seasoning (ready-made in supermarket or vegetable market)
refined sugar
Practice of lobster pot in Tongxiang
Blanch chicken feet with ginger slices, pick them up and drain them for later use.
Blanch prawns with wine and ginger slices and drain for later use.
Chop onion, ginger and garlic, wash Chinese cabbage and cut into strips, slice potatoes and slice dried tofu for later use.
Stir-fry onion, ginger and garlic.
Add a spoonful of bean paste, a spoonful of Pixian bean paste and pickled pepper, stir well, then add chicken feet and stir well.
Add Chinese cabbage and stir well.
Add potatoes and dried beancurd and stir well.
Add chicken soup or bone soup (white water without broth, the taste is slightly worse), add oil consumption, soy sauce, white sugar and spicy fresh seasoning, cover with high fire and boil, and turn to low heat for 10 to 15 minutes.
Add prawns, stir well, cover and cook for 5 minutes, sprinkle with chopped green onion and take out.
skill
(1) It is best to put the chicken feet in a pressure cooker for several minutes during the blanching process, so that the chicken feet are more brittle and waxy.
(2) If you want to eat crab pot, just change the whole process of turning prawns into crabs, or simply serve prawns and crabs together.
(3) If you like spicy food, you can add a little more Pixian bean paste, or you can add pepper to add flavor. Because we can't eat spicy food at home, we didn't add Chili, and Pixian bean paste was also added less.
(4) Pixian bean paste and bean paste should be added. Pixian bean paste alone is not salty enough. There is no Pixian bean paste, it lacks a little spicy and flavor.
(5) the step of adding broth, because I later moved to enamel cast iron pot stew, so I didn't add much soup, I just didn't eat it. If you use an ordinary pot, add more to avoid burning later.