Braised Chicken Feet (stewed Chicken Feet)
1.
After soaking in water, rinse thoroughly and soak in water for two hours and change the water three times in the middle
2.
Add ginger sliced white wine to a pot under cold water and blanch the water over medium heat to remove any foam
3.
As shown in the figure, boil on high fire and keep skimming the foam, but don’t cook for too long.
4.
The materials are very simple and they are all home-made materials
5.
Sauté the fragrant, remove the froth, remove the water and set aside for use
6.
When you see that the skin of the chicken feet is golden, add beer, a can of raw extract, fresh and old extract, turn on high heat and bring it to a boil, then turn off the minimum heat
7.
Flip the noodles for about ten minutes. Flip the noodles once, then cover and continue to simmer until the soup is thick. If you feel that a can of beer is too little, add a little bit of warm water and add a little bit of warm water to the chicken feet.
8.
When the soup is almost dry, add a little salt and chicken bouillon, stir evenly, collect the juice on high heat, put the sauce on the pot and pour the soup on the plate, you can enjoy it. My mom who likes to eat hot likes to let it cool before eating
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