Red Breast Chicken Feet
by ~Mustard~
Favorite
Difficulty
Easy
Time
30m
Serving
2
Family snacks that can’t stop"
1. Remove claws and black cocoons from chicken feet and wash them.
2. Put an appropriate amount of water in the wok and boil, add the chicken feet, blanch until the color changes and pick up.
3. Then rinse off the scum with water and set aside
4. Sauté ginger and garlic over heat.
5. Pour the chicken feet, rock sugar, red fermented bean curd and a little red milk on medium heat, stir fry.
6. After the red fermented bean curd is stir-fried, add the pasta water, add three spoons of light soy sauce, green onions, cover and simmer for 20 minutes. Turn once in the middle.
7. Stew until the soup bubbling slowly (indicating that the water is running low), open the lid and stir-fry to avoid burning until the soup is just received.
8. The finished product! Taking pictures is not good, it tastes just right! ! !
Tips:1. Rock sugar cannot be replaced with white sugar, just like boiling sugar water!
2. Put the onion in knots directly.
3. The stew can also be transferred to the casserole, the effect is better!
4. Be sure to stew soft, just insert it easily with chopsticks!
