Strong wine flavor: Braised chicken feet with beer

Strong wine flavor: Braised chicken feet with beer

Introduction:

"I always think that chicken feet can be used as both staple food and snack food. No matter what, I'm always enthusiastic about it. It's often seen in hotels, small restaurants, big stalls, or ordinary people's homes. Adults and children almost love it. Chicken feet are rich in glutamic acid, collagen and calcium. Eating more can not only soften blood vessels, but also have cosmetic effect. The dishes produced by various methods have different flavors and are very popular. Beer is most suitable for livestock and poultry raw materials or shrimp, crab, fish, etc. The dishes cooked with beer are full-bodied, soft and tender in texture and delicious in taste. "

Production steps:

Step 1: proper amount of fresh chicken feet

Step 2: blanch with boiling water

Step 3: soak the boiled chicken feet in water for 10 minutes

Step 4: prepare ginger slices, garlic, dried pepper, Chinese prickly ash and cinnamon

Step 5: raw soy sauce, cooking wine and a can of beer

Step 6: heat the oil in the pot to 50% and stir fry the chicken feet for a while

Step 7: add ginger, garlic, pepper, cinnamon pepper, stir fry with soy sauce and cooking wine

Step 8: then add beer (1 can), add salt and cook for 20 minutes

Step 9: when the beer in the pot is almost juiced, add a little chicken essence to start the pot

Step 10: Loading

Materials required:

Chicken feet: right amount

Garlic: right amount

Ginger: right amount

Dry pepper: right amount

Peanut oil: right amount

Salt: right amount

Beer: moderate

Soy sauce: moderate

Cooking wine: moderate

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Chicken essence: appropriate amount

Note: Although beer alcohol will evaporate when cooked at high temperature, it will inevitably remain in the dishes. People with alcohol allergy should use it with caution

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy