Braised chicken feet
The recipe for this braised chicken feet is very simple. It was learned many years ago. It's just that our old man doesn't like to eat chicken feet, so he rarely makes it. For some reason, I really wanted to eat today, so I was busy at home alone...
Recipe Recommendations
- chicken feet appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- dried chili appropriate amount
- soy sauce appropriate amount
- tasty Xian appropriate amount
- sugar appropriate amount
- yellow wine appropriate amount
- chicken essence appropriate amount
- chives appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Braised chicken feet
1
Cut off the nails of the chicken feet and place them in a pressure cooker. Then add rice wine, water (the ratio of rice wine to water is 2:1), star anise, cinnamon, and dried pepper.
2
Cook on high heat for 5 minutes, turn to low heat and simmer for 2 minutes, wait until the pressure cooker is no longer exhausted, pick it out with chopsticks. Keep the soup in the pressure cooker for later use.
3
Put a little white sugar in a hot oil pan, wait for the sugar to change color, add the chicken feet and stir fry, stir-fry until the chicken feet are colored, add the soup, soy sauce, and a little salt, and it is delicious and fresh (soy sauce is used to color, and delicious and fresh can enhance the flavor, so wait until it is almost ready to harvest the juice).
4
Bring to a boil over high heat and turn to medium heat to collect the juice, plate, and sprinkle with chopped green onion.