Chicken Feet with Vinasse

Name: Chicken Feet with Vinasse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 12 Chicken feet; 1000g (2 large bowls) water; Some ginger; Some Rice wine; 1 pack (300g) Fragrant gravy; Some shallot; Some Millet pickled peppers

by Asami

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Fermented lees is a scientific method to extract aromatic fermented lees from aged distiller's lees, and then mix it with spicy sauce. The refined fermented fermented lees are transparent and without precipitation, highlighting the aroma of aging fermented lees, and the fresh and salty taste is moderate. Vegetarian dip can be used. Examples include: bad saliva, bad duck tongue, bad pork feet... Many dishes can be operated like this. I love to eat chicken feet in all kinds of flavors. This one is especially prepared for office workers. It is simple and delicious."

Ingredients

12 Chicken Feet
1000g (2 large bowls) Water
Some Ginger
Some Rice Wine
1 pack (300g) Fragrant Gravy
Some Shallot
Some Millet Pickled Peppers

Chicken Feet with Vinasse

1. Prepare all ingredients

2. Put the cleaned chicken feet into the pot, add water, green onion and ginger wine, cover the pot, bring to a boil on high heat, turn to low heat and simmer for about 20 minutes after it is boiled

3. If the chopsticks can be inserted into the palm of the phoenix feet, it means that you are familiar and you can turn off the heat.

4. Take out the chicken feet and let it cool thoroughly. Divide each chicken feet diagonally from the middle with a knife. This makes it easier to taste.

5. Pour the cut chicken feet into a pre-prepared clean deep ceramic jar

6. Add pickled peppers "Note: Add pickled peppers according to your own taste. If you don't eat spicy ones, just put a few sticks."

7. Pour the fragrant gravy

8. Cover and soak for 2 hours, stir in the middle, so that the taste is even

9. Ok, ready to eat

10. Appreciation of finished products

11. It tastes good, good snacks and snacks

Tips:
12 pieces of chicken feet with 300 grams of fragrant gravy, just right. If there are too many chicken feet, the fragrant gravy should be increased. After the chicken feet are cooked, remove them, drain the water, and divide the knives. Be sure to cool thoroughly before adding the fragrant marinade.