Tea-scented Chicken Feet
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Prepare the materials.
2. Cut the green onions, ginger, garlic, and small peppers.
3. Cut off the nails on the chicken feet. (1. It is beautiful 2. It is not easy to scratch the mouth when eating)
4. Any tea is good, soak it for later use. (I have less tea here, remember to pour more boiling water when you make it)
5. Put the chicken feet in cold water, pour the cooking wine and ginger slices, and bring to a boil.
6. Turn off the heat after the blood is boiled and the dirt is boiled. Remove, rinse, and drain.
7. Pour oil in the pot, sauté the scallion, ginger, and garlic slices, then pour the chicken feet into the stir-fry.
8. Then pour in the brewed tea, add 1 spoon of sugar and half a spoon of oyster sauce. (Remember not to pour the tea in, save it for the last use)
9. Add salt
10. A little chicken essence. (If you don't like it, don't add it)
11. Don't use too much soy sauce, otherwise the color of the finished product will not look good.
12. Then add the cooking wine.
13. Stir-fry evenly and cover the pot on high heat for 15 minutes. (Remember to open the lid and stir fry evenly)
14. After the soup is thickened, add the tea leaves for fragrant and light green garnish, and then cover the pot and simmer for a while and it will be out of the pot.
