The highlight of autumn, it feels like eating is all about it.

In the hot summer, I have a poor appetite. When autumn comes, the weather cools down and my appetite gets better and better. In the past, when autumn came, everyone was eating big fish and meat. Now that living conditions are better, everyone is eating more. Paying attention to a healthy diet, the choice of meat does not only focus on pork.

The main feature of autumn is dryness. As the climate gradually cools down, not only will the skin become drier, but also a series of symptoms such as dry hair and uncomfortable nasal mucosa will appear. Therefore, Compared with pork, gelatinous chicken feet are especially suitable for autumn consumption.

Eating chicken feet in autumn has a certain effect on preventing dry skin. Chicken feet contain a lot of collagen, and collagen is very helpful for the metabolism of our skin. It can improve the luster of the skin and make the skin Become smooth and moisturized!

Nowadays, many ladies are aware of the effect of chicken feet on the skin, so various chicken feet snacks on the street are very popular. In fact, chicken feet are not only a patented snack for beauties, but also for children. As for nutritious food, first of all, it helps children grow taller, because chicken feet contain a lot of minerals, and among these minerals, the calcium content is relatively high, and the calcium in chicken feet is easily digested. It is absorbed, so eating more chicken feet is not only helpful for the growth of children's bones, but also helpful for osteoporosis in the elderly!

Chicken feet are rich in nutrients, but many people think it is too troublesome to make, so few people make them at home. In the early years, everyone was flocking to Guangdong’s tiger skin chicken feet, which are both beautiful and beautiful. I have been crazy about it for a while, and since I learned this sauce-flavored chicken feet, I decided to become a fan. Compared with the soft and waxy tiger skin chicken feet, this sauce-flavored chicken feet has a richer texture, and is soft and glutinous. It's slightly chewy and slightly spicy. You won't feel greasy even if you eat a few more. The recipe is also very simple, requiring only three steps! Even a novice in the kitchen can easily prepare this dish!

While you are at home during the National Day, you might as well show your skills to your family!

Autumn is dry, so eat more chicken feet. I will teach you the most enjoyable way to make them. My family eats them three times a week, which is a great way to satisfy our cravings!

Sauce-flavored chicken feet

Ingredients: 1000 grams of chicken feet, two star anise, two cinnamon bark, one bay leaf, two slices of garlic, three dried red peppers, several ginger, one bean paste, one spoonful

A spoonful of auxiliary oil, an appropriate amount of salt, and a spoonful of dark soy sauce

Method:

All the ingredients are ready.

Chop off the nails from the chicken feet, rinse them thoroughly and set aside.

Pour half of the water into the pot, put the chicken feet into the pot, add two pieces of ginger, bring to a boil over high heat and blanch well, take it out and drain the water slightly.

Heat the oil in a pan and sauté the garlic cloves, star anise, cinnamon leaves and dried red pepper over medium-low heat. Add a spoonful of bean paste and stir-fry the red oil.

Pour the chicken feet into the pot and stir-fry over low heat until coated with sauce.

Pour in hot water just enough to cover the chicken feet.

Add a spoonful of bean paste. If you want a more beautiful color, you can add a small spoonful of dark soy sauce for color.

After mixing well, cover the pot, bring to a boil over high heat and then reduce to medium-low heat. Cook for about 30 minutes until the chicken feet become tender and smooth.

If there is more water, you can open the lid at this time, reduce the juice over high heat, taste the saltiness, and add salt to taste as appropriate.

Tips:

The chicken feet should be slightly dry and the water should be slightly dry. When stir-frying, be careful to use low heat at the beginning. Pay attention to these two points. The chicken feet will be hot when they are put into the oil pan. No more oil splashing.

Generally speaking, the amount of water is enough to cover the chicken feet. If the fire is too high and the water dries too quickly and you need to add water halfway, remember to heat the water.