Strong wine flavor: Braised chicken feet with beer
Introduction:
"I always think that chicken feet can be used as both staple food and snack food. No matter what, I'm always enthusiastic about it. It's often seen in hotels, small restaurants, big stalls, or ordinary people's homes. Adults and children almost love it. Chicken feet are rich in glutamic acid, collagen and calcium. Eating more can not only soften blood vessels, but also have cosmetic effect. The dishes produced by various methods have different flavors and are very popular. Beer is most suitable for livestock and poultry raw materials or shrimp, crab, fish, etc. The dishes cooked with beer are full-bodied, soft and tender in texture and delicious in taste. "
Production steps:
Step 1: proper amount of fresh chicken feet
Step 2: blanch with boiling water
Step 3: soak the boiled chicken feet in water for 10 minutes
Step 4: prepare ginger slices, garlic, dried pepper, Chinese prickly ash and cinnamon
Step 5: raw soy sauce, cooking wine and a can of beer
Step 6: heat the oil in the pot to 50% and stir fry the chicken feet for a while
Step 7: add ginger, garlic, pepper, cinnamon pepper, stir fry with soy sauce and cooking wine
Step 8: then add beer (1 can), add salt and cook for 20 minutes
Step 9: when the beer in the pot is almost juiced, add a little chicken essence to start the pot
Step 10: Loading
Materials required:
Chicken feet: right amount
Garlic: right amount
Ginger: right amount
Dry pepper: right amount
Peanut oil: right amount
Salt: right amount
Beer: moderate
Soy sauce: moderate
Cooking wine: moderate
Cinnamon: moderate
Zanthoxylum bungeanum: right amount
Chicken essence: appropriate amount
Note: Although beer alcohol will evaporate when cooked at high temperature, it will inevitably remain in the dishes. People with alcohol allergy should use it with caution
Production difficulty: simple
Process: firing
Production time: half an hour
Taste: slightly spicy
Chinese PinYin : Jiu Xiang Nong Yu Pi Jiu Shao Feng Zhao
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