A spicy chicken feet that will make you lose your soul, the roasted chicken feet are fragrant and spicy, each chicken foot is wrapped in a rich sauce, red and soft and glutinous, licking your fingers while eating, it is simply too enjoyable
——Ingredients——
Ingredients: 650 grams of chicken feet
Excipients: 2 teaspoons of braised soy sauce, 30 grams of Huadiao wine, 1 teaspoon of red oil bean paste, 20 grams of rock sugar, 5 dried chili peppers, 2 star anise, 3 bay leaves, 1 small piece of cinnamon, appropriate amount of green onion and ginger
——Practice——
Method 1: Remove the nails of the chicken feet and clean them up.
Method 2: Chop the chicken feet into small pieces (The chicken feet are chopped into small pieces for two purposes, one is that when blanching, the blood and fishy smell in the chicken feet can be removed more cleanly, and the other is that it is easier to taste. ）
Method 3: Put water in a boiling pot, add ginger slices, white wine, chicken feet in a pot under cold water, boil and cook for 5 minutes. (Chicken feet have a strong odor, must be blanched thoroughly so that there will be no peculiar smell, and then there is, liquor has a better effect on removing the fishy smell than cooking wine, such as chicken feet, pig's trotters, elbows and some ingredients with a strong smell can be used to remove the smell with liquor)
Method 4: Prepare seasonings when blanching chicken feet: 2 teaspoons of braised soy sauce, 30 grams of Huadiao wine, 1 teaspoon of red oil bean paste, 20 grams of rock sugar, 5 dried chili peppers, 2 star anise, 3 bay leaves, 1 small piece of cinnamon, and an appropriate amount of green onion and ginger
Method 5: Put a little cooking oil in the pot, add rock sugar and fry over low heat, and fry until all the rock sugar is melted.
Method 6: Fry until caramel is colored, and when dense small bubbles bubble rise. Add the chicken feet and stir-fry to color.
Method 7: Quickly put in the chicken feet and stir-fry to color (knock on the key points!! The claw must control the dry water, otherwise the pot will explode, and it is best to block it with a lid when stir-frying)
Method 8: Add bean paste, green onion ginger, chili, star anise, bay leaf, cinnamon and other seasonings and stir-fry a few times over low heat.
Method 9: Add soy sauce and Huadiao wine.
Method 10: Add water over chicken feet, boil over high heat, and change to low heat.
Method 11: Cook for about 40 minutes, the chicken feet are soft and rotten, pick up the seasoning, taste the saltiness, and put salt when it is light.
Method 12: Then turn on high heat to reduce the juice, and finally thicken and brighten the soup.
Method 13, sprinkle a little green onion embellishment, spicy taste, soft and glutinous taste, even the bones are flavorful, the more you eat, the more enjoyable.