Chicken feet marinated in sesame sauce
Overview
Last night I discovered that someone had deleted the watermark on the recipe that Sister Xin had posted before, and the original text had been reposted. If the recipe can be published, Sister Xin will not mind if you forward it. My purpose is to teach you how to cook. If it is forwarded, it also shows that you have studied it seriously. Sister Xin will be very happy. However, forwarding it in such a modified way is really disrespectful to the original author!
Tags
Ingredients
Steps
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This cooked chicken feet was cooked by Sister Xin in soybean soup. Normally when she cooks Laohuo soup, the chicken feet are cooked to pieces and cannot be cooked until the glue is released. This time, Sister Xin deliberately bought more chicken feet, and then picked up some of the chicken feet to make this dish when they were almost cooked.
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If you are buying raw chicken feet directly to make this dish, you should blanch them in boiling water first, then use running water to quickly cool down the chicken feet, drain them and set aside.
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Put the chicken feet in a sealable fresh-keeping box, add Thai pepper mince, minced garlic, ginger slices, and shredded cabbage.
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Then add dry spices: pepper, sand ginger, bay leaves.
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Add to the seasoning bowl: 20g sugar, 10g dark soy sauce, 5g salt, 30g light soy sauce, 20g oyster sauce, 10g sesame oil, 100g sesame paste, and 30g white wine.
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Stir all the flavoring ingredients evenly until the sugar is completely dissolved, then pour it into the crisper and mix with the ingredients.
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After stirring to incorporate the flavors, seal the lid tightly and place in the refrigerator to marinate.
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It can be eaten after marinating for 24 hours. It will be more delicious after marinating for 3 days.
