Stewed chicken feet with peanuts

Stewed chicken feet with peanuts

Introduction:

"Autumn is coming. It's hot and cold. Sooner or later, it's really cool. It's time to supplement. In recent days, I began to stew a few chicken feet for myself, or with some vegetables, or with fresh peanuts in autumn, eating meat and drinking soup. Once stewed, my stomach will be full and mellow. "

Production steps:

Step 1: prepare chicken feet and fresh autumn peanuts.

Step 2: shell the peanuts.

Step 3: cut off the fingernails of chicken feet.

Step 4: cut the chicken feet into small pieces.

Step 5: put chicken feet into a cold water pot, add wine and ginger slices, bring to a boil over high heat, and turn off the fire after boiling water and blood.

Step 6: take out the cooked chicken feet and clean them.

Step 7: add water to the pot, add chicken feet and peanuts.

Step 8: add some star anise.

Step 9: add the right amount of Zanthoxylum bungeanum.

Step 10: add geranium and cinnamon.

Step 11: add appropriate amount of salt.

Step 12: bring to a boil over high heat and simmer over low heat until the peanuts are crisp and the chicken feet are as soft as you like.

Step 13: serve on a plate.

Materials required:

Chicken feet: 4

Fresh flowers: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Ginger: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Note: no fresh peanuts can be used instead of dry peanuts, but to bubble in advance.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: light