Sauce Chicken Feet
by Small transparent zwh
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Fry the peppercorns in a cold pan with cold oil, keeping the heat to a minimum. Add star anise cinnamon immediately after it is slightly fragrant, and stir fry until fragrant. Do not fry the peppercorns. If you are afraid of the prickly ash, you can pick it out and throw it away, or you can keep it for stewing chicken feet.
2. Add green onion, ginger and garlic and fry until fragrant.
3. Stir-fry chicken feet with color changing and add cooking wine, stir-fry for about a minute, and the alcohol will evaporate.
4. Stir-fry over high heat, add soy sauce and dark soy sauce for coloring.
5. Transfer to an electric pressure cooker, put bay leaves, a few crystal sugar, thirteen spices, chicken powder, salt, a small amount of water, simmer for 20 minutes, open the lid and collect the juice for 10 minutes. You can also use a wok to add water and stew for more than 30 minutes without using an electric pressure cooker, so that you can wash the pot less once.
6. I like to eat this kind of stewed chicken feet that are soft, rotten and boneless. Let’s chew! If you don’t like to eat bad food, add less water and cook for a while, it will be cooked in ten minutes.
