Braised chicken feet with lemon gravy
Overview
The barbecue mode this summer is really irresistible, so people are surprisingly lazy, their appetite is greatly affected, and they always want to eat something cold. At this time, if you take out a plate of cool QQ chicken feet from the refrigerator before eating, it is very exciting to nibble on it, and it can also save the numb taste buds tortured by the hot weather; or you can find a day off, hide in the air-conditioned room, and watch TV while nibbling. Haha, this little taste is delicious!
Tags
Ingredients
Steps
-
Cut each chicken foot into three pieces and clean.
-
Pour cold water over the chicken feet, add some cooking wine and bring to a boil.
-
Wash the boiled chicken feet with clean water.
-
Add water to another pot, add appropriate amount of peppercorns, star anise, ginger, cinnamon and cooking wine to the water, bring to a boil and cook for 3-4 minutes.
-
Add the washed chicken feet, bring to a boil and cook for 5-6 minutes until the chopsticks can easily pierce through.
-
Remove only the chicken feet and rinse with running water until there are no oil stars. Finally, rinse it again with cold boiled water and drain the water.
-
Put the chicken feet into the Lockless crisper, sprinkle with a pinch of Sichuan peppercorns, two star anise, a few slices of ginger, two cloves of garlic, and a section of chili pepper (the dried chili pepper I used can also be fresh, if you don't like spicy food, don't use it).
-
Pour in an appropriate amount of marinade. If it is too salty, add an appropriate amount of cold water. It depends on your taste. I used 5:1 ratio of marinade and cold water. Then add two slices of lemon to enhance the flavor. Cover and refrigerate for half a day or a day. Turn it several times during this period and finish it as soon as possible.
