How to make the sauce for hotel braised chicken feet

Braised chicken feet are fragrant but not greasy. It is a delicacy that goes well with wine and rice. It can not only replenish collagen, beautify and prevent wrinkles, but also satisfy your cravings, so sisters may wish to make it often. There are many ways to make braised chicken feet. Here are some delicious and simple ways and production methods introduced below for everyone to choose from.

Method 1: Appropriate amounts of ginger, garlic, Sichuan peppercorns, dried chili peppers, star anise, light soy sauce, dark soy sauce, salt, chicken essence, and cooking wine. Wash the chicken feet, steam them in a pot until they change color; steam the chicken feet until they change color; chop the steamed chicken feet into small pieces. Put the chicken feet chopped into small pieces into the pot. Add dried chili peppers, Sichuan peppercorns, star anise, ginger slices, light soy sauce, dark soy sauce, salt, and cooking wine to the pot (it is very important to add the cooking wine to half the distance from the chicken feet. Do not add water. The cooking wine is mainly used to stew the flavor). Bring to a boil over high heat and simmer over low heat for 30 minutes, turning the pot twice to let the chicken feet change color. Add chicken essence to taste before serving, cover and simmer over low heat for 3 minutes before serving.

Method 2: Wash several chicken feet and cut off the nails. Drain the water to remove the fishy smell, dry the water and wait for frying (after the water boils, put the chicken feet in the water for a while). Fry in pan until golden brown. Add the ingredients and an appropriate amount of water and simmer in a pot over low heat for about 35 minutes (ingredients: a little ginger, fennel, star anise, cinnamon, chili, soy sauce, and some sugar). When it's almost ready, add a little chopped green onion.

Method 3: 200 grams of chicken feet, 2 star anise, a small piece of cinnamon, 2 bay leaves, appropriate amounts of dried chili pepper, ginger, garlic, rock sugar, dark soy sauce, chicken essence, green onions and cooking wine. Cut off the calluses on the nails and finger sockets of the chicken feet and wash them; wash the star anise, cinnamon and bay leaves, slice the ginger, fluff the garlic with a knife and peel it, cut the dried chili peppers into two pieces and remove the seeds, and cut the green onions into flowers.

Put the chicken feet into boiling water and simmer for about 2 minutes, remove and drain; add oil to the pan, add star anise and cinnamon, stir-fry over low heat until fragrant; add chicken feet and stir-fry for a few times. Add a little cooking wine and stir-fry evenly; then add ginger, garlic, bay leaves, rock sugar, and dark soy sauce, stir-fry until the chicken feet are colored; add an appropriate amount of boiling water (the water should cover the chicken feet), add an appropriate amount of salt and Bring chicken essence to a boil over high heat, scoop out the foam with a spoon, cover the pot, turn to low heat and simmer for about 25 minutes; finally sprinkle with chopped green onion and stir well.

Method 4: Chicken feet, ginger slices, garlic cloves, star anise, dried chili segments, white scallions, green scallions, light soy sauce, dark soy sauce, salt, sugar, and oil. Cut off the nails of the chicken feet, wash them, blanch them in a pot, drain and set aside. Ginger slices, garlic cloves, star anise, dried chili segments, white and green green onions are ready. Heat oil in a pan, add ginger slices, garlic cloves, and star anise until fragrant. Turn to medium heat, add dried chili segments and chicken feet and stir-fry.

Add light soy sauce, dark soy sauce, and a little sugar and continue to stir-fry for color. Then add a small bowl of water, cover, and turn to high heat and bring to a boil. After boiling, open the lid and taste the saltiness of the water, add salt to adjust, then cover and lower the heat to simmer until soft and flavorful. Drain the juice over high heat, add green onions and serve.

Preparation tips: When adding chicken feet and stir-frying, it is easy to splash oil, so be careful to avoid being burned; please pay attention to the amount of water in the pot to prevent it from drying out. If you need to add water, please heat the water; finally collect When making the juice, don’t make it too dry and leave a small amount of thick juice, which will make it taste more delicious!

Detailed introduction to the recipe of braised chicken feet

Cuisines and functions: Sichuan home-cooked recipes private dishes

Technology: stew

Braised chicken feet Production materials:

Ingredients: chicken feet

Seasonings: pepper, sugar, soy sauce, ginger, salt, chicken essence, aniseed, chili, orange peel, water

Teach you how to make braised chicken feet, how to make braised chicken feet delicious

(1) Chop off the nails of the chicken feet you bought, then boil them in water for about ten minutes. Come on, spare.

(2) Add oil, put the Sichuan peppercorns in, fry for a while, until the aroma comes out, then remove the Sichuan peppercorns.

(3) Put in the sugar and let it melt over low heat, then you can put the chicken feet in. (Be careful to remove the water from the chicken feet, otherwise it is easy to hurt yourself by splashing oil) Add soy sauce and stir-fry to color the chicken feet.

(4) Add water, ginger, aniseed, aniseed, chili pepper, orange peel (if it is chicken products or something, add some orange peel to enhance the flavor), salt, chicken essence, and bring to a boil over high heat. Then cover and simmer slowly over low heat.