Spicy Chicken Feet Braised Pork

Name: Spicy Chicken Feet Braised Pork
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 400g Pork with skin; 6 Chicken feet; 4 teaspoons Soy sauce; 3 pcs star anise; 2 teaspoons Braised Soy Sauce; 3 pcs Dried chili; 2 pieces crystal sugar; 3 pinches green pepper; 3 slices ginger

by Cooking day

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Qingdao is currently closed for fishing, and I don’t know what to eat. In addition to some small seafood, there are crabs that have been raised at the vendors for a long time and have not been fat. I have no idea of wanting to eat them.

What to eat? This is a problem of the century, and the only way to solve this problem is to know how to cook, and to do it in a variety of ways.

Many people have eaten braised pork with tofu skin and potatoes, but it is rarely seen with chicken feet.

Today I will share with you the braised chicken feet with skin pork. The collagen of the chicken feet makes this dish even more delicious even if it is cold. The soup is formed into a jelly-like essence.

After a small sip, the taste of meat and collagen is the best match.

Ingredients

400g Pork With Skin
6 Chicken Feet
4 teaspoons Soy Sauce
3 pcs Star Anise
2 teaspoons Braised Soy Sauce
3 pcs Dried Chili
2 pieces Crystal Sugar
3 pinches Green Pepper
3 slices Ginger

Spicy Chicken Feet Braised Pork

1. The pork and chicken feet are rubbed with salt and then washed. The purpose of this is to more effectively remove greasy and bloody water.

2. Slowly stir-fry the millet with rock sugar, stir-fry until the maroon red bubbling, pour the pork

3. When there is no water, pour a little white wine along the wall of the pot to remove the smell, then pour in the braised soy sauce, light soy sauce, and rice vinegar.

4. Stir-fry the scent of soy vinegar, then add boiling water, it’s better to have no pork

5. Bring to a boil on high fire, remove the surface foam, then add green pepper, dried chili, ginger, star anise

6. Simmer over medium heat for about 25 minutes, when one third of the soup is left, add the chicken feet. Chicken feet can’t be put early. Put it too early, it’s easy to boil out of the bone, and it doesn’t look good.