1. 650 grams of chicken feet, 15 quail eggs. 3 teaspoons light soy sauce, 1/2 teaspoon dark soy sauce, 6 rock sugar, 1 teaspoon bean paste, 2 teaspoons cooking wine, 2 star anise, 1 angelica, 4 dried chilies, 3 bay leaves, 1 green onion, 3 ginger sheet
2. Cut the nails of the chicken feet you bought back and chop them into small pieces. (Chop into small pieces is easier to taste)
3. Fill the pot with water, treat the clean chicken feet in a pot under cold water, add cooking wine and ginger slices to a high fire and boil it.
4. Remove the blanched chicken feet and rinse them for later use.
5.
Treat the quail eggs. The quail eggs are cooked and peeled for later use. There are not many quail eggs, but a few are eaten when they are peeled, even less. Soak star anise, angelica dahurica, dried chili, and bay leaves in water for a while. (When the spices are soaked in water for frying, it is not easy to fry, and it is easier to smell, and it will also remove the dust and some dry air of the spices)
6. Start the pan and fry the sugar color, put oil in the medium hot pot, add the rock sugar to cook the rock sugar to melt all, change the low heat and fry slowly until the rock sugar is dark amber color.
7. After the sugar color is dark amber, add the blanched chicken feet and stir fry quickly until the chicken feet are colored.
8.
After the chicken feet are colored, turn the chicken feet all over, add the bean paste, star anise, angelica dahurica, and bay leaves and stir fry for a while to get the fragrance of spices.
9. Cook the cooking wine along the side of the pot,
10. Add 3 teaspoons of light soy sauce and 1/2 teaspoon of dark soy sauce.
11. Add hot water to the ingredients, bring to a boil on a high fire, then change to a low fire.
12. Cook for about 40 minutes. The chicken feet are already soft and rotten. Remove the onion, ginger and other seasonings, and add quail eggs on medium heat to collect the juice.
13. About 10 minutes on medium heat, the soup will thicken, or the heat can be turned off when it is almost finished.
Tips:1. This quail egg roast chicken feet is slightly spicy. If you like it, you can add a few more dried chilies, or break the dried chilies, or add a handful of millet chili at the end. Just according to your own acceptance of spicy.
2. Because the bean paste is relatively salty, so both light soy sauce and dark soy sauce have a salty taste, Zerui’s mother did not add salt to this dish. If the taste is strong, you can try to see if it is suitable for your own taste, and add salt to it.
