Braised Chicken Neck and Chicken Feet in Secret Sauce
1.
1. Prepare all ingredients: chicken neck, chicken feet (chicken feet), 2 spoons of soy sauce, 1 spoon of soy sauce, 2 spoons of oil consumption, appropriate amount of chicken essence, appropriate amount of cooking wine, 20 peppercorns, 1 aniseed, 1 piece of cinnamon, dried chili 2 pieces, 3 rock sugar, appropriate amount of thirteen incense, 1 piece of ginger, 2 scallions. 2. Adjust all the sauces (2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of oil consumption) 3. A chicken neck is chopped into two pieces 4. Ginger slices
2.
5. Chicken neck and chicken feet in cold water pot, add ginger slices and cooking wine, blanch for 2 minutes after boiling 6. Rinse the blanched chicken neck and chicken feet with cold water to remove blood foam 7. Chicken neck and chicken feet set aside to drain the water
3.
8. Heat the pan with cold oil 9. Add the sliced ginger, green onion and all the spices, sauté slowly over a small fire until fragrant. 10. Add chicken neck and chicken feet to stir fry after fragrant
4.
11. Add the pre-adjusted sauce and stir fry evenly. 12. Stir-fry and add the thirteen incense after coloring. 13. Add water (just wipe the ingredients just fine)
5.
14. Bring to a high heat, turn to medium and low heat and simmer for 45 minutes (I prefer to eat soft and melt in the mouth, friends who like to eat harder can reduce the time appropriately) 15.45 minutes later, start the high heat to collect the juice, add a little When the chicken bouillon 16 needs to be dried, it needs to be stir-fried constantly, on the one hand, to make the soup evenly coated on the ingredients, on the other hand, to prevent the bottom of the pot from sticking.
6.
17. The soup is completely dried and ready to be out of the pot. 18. Sprinkle a layer of cooked sesame seeds on the plate
7.
Began to eat! Began to eat! Began to eat! The important thing is said three times! ! !
Tips:
1. The sauce must be prepared in advance to save time and trouble.
2. The cooking must be heated with cold oil so that it does not stick to the pan.
3. It must be simmered on a low fire, so that the taste is delicious.
4. At the end of the high heat collection, when the soup is about to dry, if the heat is not well controlled, it can be changed to a medium-to-small heat and stir fry quickly.
