Name: Shang Wei Yi Claw
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Chicken feet; Some Konjac Knot; a little Sugar; piece ginger; 2 tablespoons Soy sauce; 3g Tempeh; a little Green Red Pepper; 2 pcs star anise; 5g Dried chili; 1 Tsaoko; A short paragraph Cinnamon; a little pepper; 1 spoon Very delicious; Some salt; A shallot; A handful of Peppercorns

Shang Wei Yi Claw

by Daughter of heaven

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

At a gathering of friends last week, I ate a new signature dish recommended by the restaurant in a Sichuan restaurant. It was "satisfactory with one claw" and kept the fragrance in the mouth. It was really delicious. The chicken claws were stewed very soft and delicious. , I copied one today and got affirmation from my family. Although the steps are a bit cumbersome, it is worth a try. "

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.