1. Wash the tricky, put cold water into the pot, and blanch it. Remove blood foam. Two slices of ginger can be added. Hardworking babies can cut off chicken toenails. I am too lazy to make it because of the rush of time.
2. After the water is boiled, remove the chicken feet and wash in cold water.
3. Prepare green onion, ginger, garlic, star anise, bay leaves, aniseed.
4. Add oil to the pot, add rock sugar, and fry the sugar color. After the rock sugar has gradually melted, add chicken feet and stir fry.
5. Add chicken feet and stir fry for color.
6. Then add green onion, ginger, garlic, star anise and aniseed.
7. Then add cooking wine, dark soy sauce, soy sauce, and a can of beer. There is no beer to replace with water.
8. Bring to a boil and add salt, chicken essence and thirteen incense.
9. Then reduce the heat to a simmer. Because I need to use a wok to cook other dishes, the stewed chicken feet was replaced with a small saucepan.
10. Simmer on low heat for half an hour. Just out of the pot. I also marinated a few eggs.
11. it is done. The longer the stewing time, the softer the meat. I basically suck the meat with my mouth, and the meat will come down.
Tips:Finally, the simmering time can be gradually shortened or extended according to personal preference. Chicken hands are easier to cook. If you like chewy, take a short time. If you like glutinous ones, take longer. Kelp, tofu skin, eggs, etc. can all be marinated together.
