1. Display of ingredients.
2. For the treatment of chicken paws, cut the nails (or not cut them if you don't mind) and wash them.
3. Put the prepared chicken feet in a pot under cold water, put the green onion knot, ginger slices, and cooking wine on high heat and boil for three or four minutes, and skim the foam.
4. Remove the chicken feet, rinse, and drain the water.
5. Put a little cooking oil in the pot, add ginger slices, dried chili, Angelica dahurica, star anise and other seasonings and sauté until fragrant.
6. Add the blanched chicken feet and stir fry for a while, and cook the rice wine along the side of the pot. (The chicken feet must be controlled dry, water will burst, be careful not to burn, be careful)
7. Add light soy sauce, dark soy sauce and rock sugar.
8. Add the dark soy sugar and stir fry for a while to make the chicken feet color, and then add hot water to make the chicken feet even. The fire was boiling.
9. Put a handful of green onions on the bottom of the stew pot or casserole to prevent it from sticking to the bottom. (It is best not to use an iron pan to cook food for a long time, the food will turn black if it is cooked for a long time)
10. Move the boiling chicken feet into a saucepan (a casserole can also be used).
11. After the high fire is boiled, turn to a low fire and cook for about 50 minutes. When cooking, use a low fire to cook, and simmer slowly on a low fire, which is very easy to taste and easy to simmer. The fire will cause the skin of the chicken feet to crack and the finished product will not look good.
12. Bake on a low fire for about 50 minutes. Add salt according to your own taste. This dish is salty and sweet. Don't add too much salt. After all, light soy sauce and dark soy sauce have been added. You can taste it when collecting the juice and adjust it according to your own taste.
13. Finally, collect the juice on the medium heat, and the soup will be thick. Be sure to save some of the soup! You can eat two more bowls of mixed rice! Ignore the terrible friends by the pot, just treat it as if I didn't see it!
14. The finished product!
15. The finished product!
Tips:A yellow gardenia was used in the seasoning today. The northern friends may not be familiar with gardenias. In fact, the gardenias are sold in the seasoning area, but everyone doesn't pay much attention to it. Yellow gardenias are generally used for coloring in sauces, braised and cured meats. They are natural pigments. Usually, stewed chicken and braised meat add a gardenia to the finished product to make the color more beautiful.
