Roast chicken feet with beer(pi jiu shao ji zhao )

Roast chicken feet with beer

Introduction:

"[chicken feet] what a simple food, in this crazy season of eating meat, you must satisfy your desire for meat. In the eyes of eaters, what is better than missing a certain food and eating it in your mouth! I put chili sauce again... Heavy taste is hard to change, chili sauce is not important, soy sauce must have Da, ordinary soy sauce can't produce red color. Chicken feet are rich in collagen. The gum is released during stewing, and the skin will become bright, soft and sticky. I like the taste to be softer. If you like a more chewy taste, you can reduce the stewing time! [beer roast chicken feet] - beer has been popular in the early years. Black beer, chestnut roast chicken and beer duck are all popular delicacies. Hops in beer with a fresh aroma, cover up the fishy smell of meat, add a unique malt flavor, is a good food partner

Production steps:

Step 1: prepare basic raw materials

Step 2: cut off the fingernails of chicken feet, wash with water and drain

Step 3: in a hot pan, fry the spices with proper amount of oil over low heat

Step 4: add ginger and chili sauce and stir fry

Step 5: stir fry chicken feet evenly over medium heat, add soy sauce and stir fry

Step 6: add a few pieces of rock sugar and stir fry with cooking wine

Step 7: pour in beer, level with chicken feet, bring to a boil, simmer for about 40 minutes

Step 8: add a little chicken essence, collect the juice on high fire, shake the pot gently, try not to stir fry, keep the integrity of the skin, and eat while it is hot

Materials required:

Chicken feet: 9

Beer: one can (500ml)

Homemade chili sauce: a little (negligible)

Soy sauce in brown sauce: 1 / 2 tbsp

Cooking wine: 1 tbsp

Ginger: 3 tablets

Seasoning bag: right amount

Rock sugar: 3-4

Chicken powder: a little

Note: 1 tablespoon = 10g seasoning package content family common seasoning package amount (dry pepper amount, 10 pepper and Ma Jiao, 1 star anise, 3 pieces of licorice, 3 pieces of fragrant leaves, fennel amount) 1. Chinese spices in the pot frying, frying, baking, will release its fragrance 2. The amount of wine should not be too much, affect the later juice 3. Stewing time, can be adjusted

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Pi Jiu Shao Ji Zhao