The fragrant braised chicken feet melt in your mouth and are gone
Overview
Little K’s tip: When cooking chicken feet, pay attention to the fact that the chicken feet themselves have colloids, so it’s best not to soak them for too long to prevent the soup from thickening.
Tags
Ingredients
Steps
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Pour hot water into the pot, add chicken feet, Sichuan peppercorns and ginger and cook for 10 to 15 minutes to remove the fishy smell and dirt from the chicken feet.
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Take out the chicken feet from the pot, start the pot again and pour a little oil... After the oil boils, add the white sugar and rock sugar and boil until the color is brown. Simmer over low heat until white bubbles appear in the pot. Add all the auxiliary ingredients and add a little light soy sauce to taste... Stir-fry over low heat until the aroma is released.
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Pour the chicken feet into the pot and cook for 15 to 20 minutes. Turn off the heat and soak the chicken feet in the soup. Remove them when cool and discard the soup.
