Shang Wei Yi Claw
1.
Cut off the chicken feet and wash the toenails.
2.
Boil it in a pot of boiling water.
3.
Take it out for later use.
4.
Cut green onion into sections, dry chili into small sections, slice ginger, star anise, cinnamon, grass fruit, smashed, a handful of peppercorns, put all the seasonings together, it is seasoning one.
5.
3 grams of tempeh, chopped green onion, green and red pepper. This is the second seasoning.
6.
Rinse the konjac knot.
7.
Pour oil in the pan, add all the seasonings in seasoning 1 and sauté slowly over low heat, and stir-fry until the aroma is released.
8.
Add 1000ml of water to the pressure cooker, add soy sauce, salt, pepper, pour in the freshly fried seasonings, and add the chicken feet. Cook for about 12 minutes after SAIC.
9.
Boil water in a pot, add konjac to mourn and remove.
10.
Put it on the plate.
11.
Heat oil in a wok and stir-fry the tempeh in season 2 to create a fragrant flavor.
12.
Add chopped green onion and continue to fry until fragrant.
13.
Add green and red pepper, stir fry evenly, add light soy sauce, sugar, and taste very fresh.
14.
Spoon a tablespoon of stewed chicken feet soup and bring to a boil.
15.
Place the stewed chicken feet on the konjac knot.
16.
Pour in the freshly fried sauce.
