Putting chicken feet and this ingredient together, it is soft and glutinous and fragrant, and it is praised by the whole family

Reading guide in this issue: Put the chicken feet and this ingredient together, soft and glutinous and fragrant, with wine and rice, the whole family praises

Many people like to eat dishes made with chicken feet, which have many skins, tendons, and large gelatin. People who like to drink alcohol also like to use chicken feet as an accompaniment to the sake.

Today, I share the practice of chicken feet, and peanuts are burned together, and the dishes are made, the tight skin and meat of the chicken feet are stewed to crispy, the clear muscles are full of juice, full of collagen, and the peanuts are also cooked and delicious, and they are not hot when eaten.

This dish, the color is ruddy, there is an appetite when you look at it, it is soft and glutinous and fragrant, it is good to drink and eat, it is served on the table, the whole family praises it, adults and children like to eat, and the following is to share the method:

【Peanut Roasted Chicken Hands】Ingredients required: 1 kg of chicken feet, 1 small bowl of peanuts, appropriate amount of oil and salt, 1 section of green onion, 2-3 slices of ginger, 2 cloves of garlic, 10 peppercorns, 1 large ingredient, 2-3 dried chili peppers, 2 bay leaves, 1 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, half a tablespoon of sugar,

Steps:

1. Soak the peanuts in water for 1-2 hours, soak the peanuts, cut off the toenails of the chicken feet, and wash.

When purchasing chicken feet, the skin of chicken feet is required to be white and shiny, and there is no residual yellow crust; Chicken feet are tight, elastic, and have a slightly dry or slightly moist surface that is not sticky to the hand. If the color of the chicken feet is dull and the surface is sticky, it indicates that the chicken feet have been stored for too long and should not be purchased.

2. Chop the chicken feet into two more pieces.

3. Add water to the pot, blanch the chicken feet under cold water, add half a tablespoon of cooking wine, boil the water for 4-5 minutes, take out the chicken feet, drain the water, and dry for a while.

4. Heat oil in a pot, add green onions, ginger slices, garlic, peppercorns, star anise, bay leaves, and dried chili peppers and stir-fry until fragrant.

5. Add the chicken feet and stir-fry evenly, pour in the braised soy sauce, light soy sauce and cooking wine, and stir-fry the chicken feet to color.

6. Add peanuts and stir-fry evenly, pour in hot water, the amount of water is the same as the ingredients, then add salt, sugar, bring to a boil over high heat, turn to low heat and cook for about half an hour.

7. When the time is up, simmer until the chicken feet and peanuts are completely cooked, turn on high heat to collect the juice, heat until there is a little soup left, turn off the heat, put it on a plate.

Tips: Blanch the chicken feet before frying to remove the fishy smell of the chicken feet, and be sure to drain the water after blanching the chicken feet, otherwise it is easy to splash oil during frying.

The peanuts are soaked in water in advance, and the soaked peanuts are cooked faster when cooked.