Chicken feet

Chicken feet

Introduction:

Production steps:

Step 1: wash the chicken feet and pigs with the wind, chop the nails off the chicken feet, and cut the pigs into small pieces with the wind to remove the hair.

Step 2: clean up the chicken feet and pig ears.

Step 3: prepare the seasoning.

Step 4: add the bittern after boiling.

Step 5: stir the bittern to the bottom of the pot with chopsticks to melt it quickly.

Step 6: bring to a low heat after boiling again, cover and simmer slowly.

Step 7: chicken feet are easy to be cooked. They will be cooked about 15 minutes after a small fire. Try to prick them with a chopstick. If you prick them, they will be fully cooked.

Step 8: because the pig's ears don't cook so fast, you have to put the cooked chicken feet aside. Continue to stew pig ears in the pot.

Step 9: turn off the heat when the pig's ears can be stewed.

Step 10: then put the stewed chicken feet into the pot again and soak them in the brine together with the pig ears. Remember to add a little sugar.

Step 11: look at the stewed chicken feet and pig ears.

Materials required:

Fresh chicken feet: 1 jin

Pig downwind: one

Orange peel: right amount

Ginger: moderate

Garlic: right amount

Old style: moderate

White vinegar: right amount

Salt: right amount

Bittern: right amount

Sugar: right amount

Note: 1. Generally, we don't need to cover the pot when we are watering the food materials, in order to make the odor volatilize fully. 2. If you need to cut the stewed ingredients to eat, you must use the cooked vegetable board and knife, which is more hygienic. 3. If you like spicy, you can add pepper.

Production difficulty: simple

Process: brine

Production time: several hours

Taste: Maotai flavor