——Quail egg roast chicken feet——
【Ingredients】
Ingredients: 650 grams of chicken feet, 15 quail eggs
Excipients: 3 tsp light soy sauce, 1/2 tsp dark soy sauce, 6 rock sugars, 1 tsp bean paste, 2 tsp cooking wine, 2 star anise, 1 angelica, 4 dried chilies, 3 bay leaves, 1 green onion knot, 3 ginger slices
【Directions】
Step 1: Cut off the nails of the chicken feet you bought and chop them into small pieces, (chopping them into small pieces is easier to taste)
Step 2: Fill the pot with water, handle the clean chicken feet in a pot under cold water, add cooking wine and ginger slices to boil over high heat and blanch the water. Blanch the chicken feet and rinse them well for later use.
Step 3, deal with the quail eggs, the quail eggs are boiled and peeled for later use, there are not many quail eggs, and a few are eaten when peeling, even less. Soak star anise, angelica, dried chili peppers, and bay leaves in water for a while. (When the spices are soaked in water and fried, it is not easy to fry the paste, it is easier to produce the fragrance, and it will also remove the floating dust and part of the dryness of the spices)
Step 4: Stir-fry the sugar in the pot, put oil in the hot pot, add rock sugar to burn all the rock sugar, change to low heat and fry slowly until the rock sugar is dark amber. (Regarding the fried sugar color, I have always felt that the sugar color fried by oil and rock sugar is brighter, and the sugar color should be just right, and the fried tender will not play a role in coloring, and it will be bitter after frying, and the color on the picture is basically the same, and there is a fear that the fire will not be good, so the whole process will be low, and you can master it with a few more practices.) ）
Step 5: After the sugar is dark amber, add the blanched chicken feet and stir-fry quickly until the chicken feet are colored.
Step 6: After the chicken feet are colored, dial the chicken feet again, add the bean paste, star anise, angelica, and bay leaves and stir-fry them slightly to bring out the fragrance of spices.
Step 7: Cook the cooking wine along the edge of the pot and add 3 teaspoons light soy sauce and 1/2 teaspoon dark soy sauce.
Step 8: Add hot water to the ingredients, boil over high heat, and then change to low heat.
Step 9: After about 40 minutes of cooking, the chicken feet are already soft and rotten, pick up the onions, ginger and other seasonings, and add the quail eggs to reduce the juice over medium heat. (Because the bean paste is salty, and both light soy sauce and dark soy sauce have a salty taste, Ze Rui's mother did not put salt in this dish.) If the taste is heavy, you can taste whether it suits your own taste, and put salt in it. ）
Step 10: Medium heat for about 10 minutes, the soup is thickened, or the heat can be turned off and served after the heat is basically finished.
Let's eat! Eating meat is enjoyable, but drinking wine and nibbling on soft and glutinous chicken feet is even more delicious! Like, let's try to do it this weekend!
Tips: This dish of quail egg roasted chicken feet is slightly spicy, if you like spicy, you can put a few more dried chilies, or break the dried chilies, or you can add a handful of millet peppers at the end. It's good to be based on your own acceptance of spicy.