1. Cut off the nails of the chicken feet and cut into two pieces.
2. Convenient to eat, mainly to watch more, haha.
3. Boil water in a pot, cook chicken feet under cold water, pour cooking wine, put a few slices of ginger to remove fishy, and boil bleeding foam.
4. After that, take out the cold water several times to wash away the scum, rinse it off, and drain it for later use.
5. Seasoning sauce: a few pieces of red fermented bean curd (I used 6 small pieces), add 2 tablespoons of sesame paste, add some warm water, and stir to make a juice for later use.
6. Put an appropriate amount of oil in the pot, add the shallots, garlic, dried chilies, and cook in the pot.
7. Then add chicken feet and stir fry, add light soy sauce and dark soy sauce, stir fry for color, add a few star anise and two or three bay leaves.
8. Then pour the prepared fermented bean curd juice into the pot and stir-fry evenly.
9. Then add in the water that hasn't had the chicken feet. After it is boiled on high heat, turn the lid to medium and low heat and simmer for about 40 minutes.
10. The juice can be served after receiving the juice on high heat before serving, and sprinkle with chopped green onion.
11. The chicken feet are very soft, melt in the mouth, and full of collagen after one bite.
Tips:The chicken feet are chopped from the middle to make it easier to taste; if you can’t eat spicy food, do not put the dried chilies; the braising time must be in place to ensure that the chicken feet are soft, even deboned, and melt in the mouth; light soy sauce, dark soy sauce, and fermented bean curd are all There is umami taste, taste the saltiness in the later stage, and add salt as appropriate.
