Thirteen-spice caramel braised chicken wings

Overview

Braised chicken feet with caramel flavor, delicious and not greasy, supplementing collagen at an affordable price.

Cut off the nails of the chicken feet and wash them. If you don’t like to eat them whole, you can cut them in half
Blanch the chicken feet in water to remove the fishy smell. Add the chicken feet after the water is boiled
Put the chicken feet into the pot. If you don’t want to burn yourself, bring your own long cooking chopsticks
The chicken feet are firm and there is foam in the boiling water. Even if the chicken feet are well blanched, start the pot
Wash with cold water, put one-third of the Thirteen Spice Packs into it, add salt, add an appropriate amount of water, and put it in the pot
There is no need to cover the rice cooker, half of the water for the chicken feet is enough, press the cooking button
Sometimes too much water is added. You don’t have to wait until the rice cooker starts to boil. Observe the softness of the chicken feet. Poke the chicken feet with chopsticks. If the chicken feet are broken when you poke them, it means it is ready. Take it out
Remove the juice and take out the chicken feet and cook them in a pan for a while until the surface is a little dry. Then add oil and sugar and cook until the color in the picture is achieved. This is the first time it is colored
Add Zhimeizhai fragrant soy sauce and stir-fry. This is the second coloring state
Add some water and taste it when it boils. If it's salty, add some sugar. If it's sweet, add some soy sauce. Stir-fry and season
Once the juice has collected, it’s ready to serve. I can’t stop eating...