Chicken Feet with Chopped Peppers--home Cooking
1.
Remove the nails and halves of the chicken feet vertically, soak up the moisture with kitchen paper;
2.
Boiling on a high fire, fry in a frying pan, pay attention to the splashing of oil when frying, cover your body with the pot cover, and turn it with long chopsticks;
3.
Fry until golden brown, remove and filter the oil;
4.
Chop ginger and garlic into puree, dice the green onion and green onion leaves, set aside the green onion leaves for another use;
5.
Bring to a medium heat, stir the chopped pepper to taste, increase the heat and add the scallion, minced ginger and minced garlic, until fragrant;
6.
Pour in the chicken feet, stir fry, add about half a bowl of water, add 1/4 tsp salt, 2 tbsp light soy sauce, 1/3 tsp sugar and 1/3 tsp pepper, reduce to medium heat for about 5 minutes;
7.
Collect the juice over high heat until about 1/3 of the juice is left. Pour 1/2 tablespoon of high wine on the side of the pot, turn it over a few times, turn off the heat, sprinkle in the green onion leaves, and then take a few more times to remove.
Tips:
1. Before frying the chicken feet, try to absorb the water as much as possible. When frying, pay attention to the splashing of oil. Use a large pot to block the body and use long chopsticks to turn it. You can also cover the pot to leave gaps to let the hot steam escape, and wait for the moisture to dry. It’s much safer to turn the chicken feet and fry the other side only after turning off the fire and opening the lid;
2. The chopped pepper must be fried before the aroma can be fully developed, similar to the principle of "the sauce is not fragrant if it is not fried" by the chef.
