Black bean chicken feet
This dish was made purely to eliminate black beans. I was originally going to make it with soybeans. Thinking that there were many black beans at home, I used black beans instead of soybeans. At that time, I didn't consider the color. I didn't expect the effect of the finished dish to be really different and eye-opener for our family. I think you were also shocked. Don't offend me in the future. It is now my big backer!
Recipe Recommendations
- chicken feet eight
- black beans half a bowl
- cooking wine a small spoon
- salt One and a half teaspoons
- sugar two teaspoons
- oil a big spoonful
- soy sauce a big spoonful
- chicken essence a small spoon
- onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Black bean chicken feet
1
Wash the chicken feet, cut off the nails, and then make two pieces.
2
Pick up the black beans to remove impurities, wash them, and soak them in warm water.
3
Put a large spoonful of oil in the pan, add green onions and ginger and stir-fry to create the fragrance.
4
Pour in the washed chicken feet.
5
Pour a small spoonful of cooking wine and stir-fry the chicken feet until they change color.
6
Add a large spoonful of soy sauce, two small spoonfuls of sugar, and half a small spoonful of salt, and then pour the soaked black beans into it with water.
7
Cover the lid, bring to a boil over high heat, and then turn to low heat for about an hour until the chicken feet and black beans are cooked.
8
Sprinkle with a small spoonful of salt and chicken essence, collect the juice over high heat, and the extraordinary chicken feet are ready!