1. Remove the toenails of chicken feet, rub with a little salt, and wash.
2. Boil 5 slices of ginger, 3 scallions, 15 grams of rice wine and appropriate amount of water, then put the chicken feet in a pot of boiling water for 3 minutes, remove and rinse.
3. Prepare the stewed seasoning: 2 grass fruit, 2 star anise, 6 bay leaves, 3 cinnamon, 4 grams of fennel, 5 peppers, 5 grams of pepper, 8 rock sugar, 12 grams of soy sauce, and 20 grams of light soy sauce.
4. Put all the stewed seasonings into the pot.
5. Put the rinsed chicken feet into the pot.
6. Add about 1200 grams of water.
7. Put the lid on the pot, start the [Juice collection•Wuxi row] function, and the cooking program will be executed automatically. (If you don’t have a Jiesai automatic pot, you can use the induction cooker to simmer for 20 minutes on a high fire of 1800 watts, then change to a low fire of 800 watts for 20 minutes.)
8. When the cooking program shows 0:00, you can open the lid, add appropriate amount of salt according to personal taste, and you can get out of the pot! (After 40 minutes of simmering, open the lid to see that the chicken feet have been removed from the bones and ready to eat.)
Tips:1. The nutritional value of chicken feet is quite high, rich in calcium and collagen, eating more can soften blood vessels. At the same time, it also has cosmetic effects. Under the action of enzymes, collagen can provide hyaluronic acid needed by skin cells, so that skin moisture is sufficient to maintain elasticity, thereby preventing skin from sagging and wrinkles.
2. Japanese researchers have discovered that chicken feet contain four protein components that can effectively inhibit high blood pressure.
3. Chicken feet are also rich in copper, which has an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissues, brain, liver, heart and other internal organs.
