Method for making braised chicken feet

1, make thick soup with old chicken, soup bone and longan.

2. Pour the cooked soup into a bucket, add a little soy sauce, soy sauce, rock sugar and brown sugar, and drop a little fish sauce to make the soup light brown. Adding salt to make it slightly salty, and adding South Xinjiang, Illicium verum, Cinnamomum cassia, Flos Caryophylli, Pericarpium Citri Tangerinae, Fructus Zanthoxyli, Fructus Coriandri, Fructus Foeniculi, Fructus Tsaoko, Glycyrrhrizae Radix and Rhizoma Zingiberis Recens.

3. Boil the soup and pour in the sesame oil.

Cooking skills:

1, chicken feet are easy to cook, and should not be cooked for too long. After cooking 10- 15 minutes, turn off the fire and simmer with residual heat. Chicken feet will be cooked but not rotten, and they will be chewy when they are cold.

2, chicken feet have no taste when they are just cooked, and they will taste when they are soaked. If you soak it overnight, it will taste better;

3, stir-fried sugar-colored stewed vegetables are ruddy and beautiful.

Chicken feet are also called chicken feet, chicken feet, chicken feet and chicken feet. More skin, tendons and big gum. Commonly used in cold dishes and soups, but also suitable for marinades and sauces. Such as: stewed chicken feet, sauce chicken feet. Chicken feet are also widely made into refrigerated vacuum-packed food by merchants.

Thick texture can also be cooked and eaten without bones, such as salt and pepper chicken feet and chicken wings, which are crispy and delicious. Chicken feet have high nutritional value and are rich in calcium and collagen. Eating more can not only soften blood vessels, but also have cosmetic effects.