Shangwei Yizhao
Overview
Last week, I had a friend's gathering at a Sichuan restaurant and ate a new signature dish recommended by the restaurant. It tasted delicious and left a lingering aroma in my mouth. It was really delicious. The stewed chicken feet were very soft and glutinous, and it was very tasty. I copied it today and it was approved by my family. The steps are a bit tedious, but worth a try.
Tags
Ingredients
Steps
-
Cut off the toenails of the chicken feet and wash them thoroughly.
-
Blanch it in a pot of boiling water.
-
Remove and set aside.
-
Cut green onions into sections, cut dried chilies into small sections, slice ginger, smash star anise, cinnamon, and strawberries, and a handful of peppercorns. Put all the seasonings together to make a seasoning.
-
grams of tempeh, chopped green onions and chopped green and red peppers. This is seasoning two.
-
Rinse the konjac knots clean.
-
Pour oil into the pot, add all the seasonings in Seasoning 1 and stir-fry over medium-low heat until fragrant.
-
Add 1000ml of water to the pressure cooker, add dark soy sauce, salt, and pepper, pour in the freshly fried seasoning, and add the chicken feet. Put on the steam and cook for about 12 minutes.
-
Boil water in a pot, add konjac knots and scoop them out.
-
Arrange on plate.
-
Heat oil in a wok, add the black bean paste in Seasoning 2 and stir-fry until fragrant.
-
Add the chopped green onions and continue to sauté until fragrant.
-
Add green and red peppers and stir-fry evenly, add light soy sauce, sugar, and taste very fresh.
-
Pour in a large spoonful of chicken feet stew soup and bring to a boil over high heat.
-
Arrange the stewed chicken feet on the konjac knot.
-
Pour in the freshly fried sauce.
