Sichuan Braised Chicken Feet Chayote
by Orange treasure
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Cut the nails of the chicken feet in half to make it more delicious
2. Cut the dried chili into sections, smash the ginger and garlic, and prepare the star anise, sand ginger and Chinese pepper
3. Cut the dried chili into sections, smash the ginger and garlic, and prepare the star anise, sand ginger and Chinese pepper
4. Put the oil after the pot is hot. If you like to eat oil, add more. After the oil is hot, put the Sichuan Douban into the pot and fry the red oil, add the prepared dried chilies, etc., add two rock sugar, 1/4 tablespoon soy sauce Enhance the color, remove the fishy and freshness of the cooking wine
5. Pour the chicken feet and stir fry for 2-3 minutes to taste and change color. Add water to the chicken feet.
6. 1. The chayote nails can be gently pinched, so there is no need to peel them, otherwise they will be peeled. 2. Cut open, remove the head and tail, and remove the seeds in the middle and cut into pieces.
7. 1. Boil the chicken feet in the pot for about 20 minutes (3 minutes in a pressure cooker), then pour the chayote. If you like spicy food, add some chili powder to enhance the color. 2. Add an appropriate amount of salt, cover the pot and cook for about 7-10 minutes. The shovel can gently cut the chayote. Sprinkle with chopped green onion and chopped coriander to start the pan
8. The chayote has the flavor of chicken feet and spices, and it is very tasty. It is usually eaten up vegetarian, and the meat is left.
