Braised chicken feet in brown sauce(hong shao ji jiao )

Braised chicken feet in brown sauce

Introduction:

"When I was a child, grandma didn't let us eat chicken feet. She said she couldn't write. There are grains of rice can not be scattered on the table, otherwise the face will grow pockmarks and so on. At that time, I believed my grandmother's words, but I especially liked eating chicken feet, so I had to eat them secretly. Later, I found that my words did not regress, on the contrary, I was praised by the teacher every time. At that time, I didn't understand why my grandmother said that. Now it is estimated that no child will believe this, because they have many channels to acquire knowledge, and their diet is extremely nutritious, so they may not care about chicken feet. But my daughter likes to eat chicken feet. She has eaten all kinds of flavors. If you want to eat braised chicken feet today, you can make braised chicken feet. "

Production steps:

Step 1: wash chicken feet.

Step 2: prepare the accessories.

Step 3: slice ginger into pieces, peel garlic seeds, cut yellow pepper into small pieces of fragrant leaves, stir fry star anise in oil pan to make it fragrant.

Step 4: stir fry chicken feet.

Step 5: when the chicken feet contracted, add salt to continue to stir fry discoloration.

Step 6: add soy sauce, soy sauce, rice wine and water.

Step 7: bring to a boil over high heat, turn to low heat and continue to cook.

Step 8: when the soup is concentrated, add some chicken essence to make it out of the pot.

Materials required:

Chicken feet: 500g

Ginger: 1

Garlic seed: 8 petals

Yellow pepper: half

Star anise: 1

Fragrant leaves: 2 pieces

Salt: 3 G

Soy sauce: 2 teaspoons

Old style: 2 teaspoons

Rice wine: 2 teaspoons

Chicken essence: 3 G

Note: if you don't have rice wine, you can use cooking wine, but you should add a small spoonful of sugar before boiling, or add a piece of rock sugar when stir frying spices.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spiced

Chinese PinYin : Hong Shao Ji Jiao