Chicken feet, rich in calcium and collagen, are the great love of the whole family. Baoma's chicken paw this time is made of garlic sauce. The taste is immediately sublimated. It's salty, fresh and spicy. It's very appetizing. Selection of chicken claws - when selecting chicken claws, choose the skin with bright white color and luster, no residual yellow hard skin; the texture of chicken claws is compact, elastic, slightly dry or slightly wet, and not sticky. If the color of chicken paw is dim and the surface is sticky, it indicates that the storage time of chicken paw is too long. It is not suitable for purchase. -
Step1:Wash chicken feet in wate
Step2:Cut off the tip of the chicken's pa
Step3:Prepare mashed garlic and chili sauce, rock sugar, scallion and ginger, pepper and seasonin
Step4:Chicken claw cool underwater pot. Boil the hot water. Skim the foa
Step5:Take out water contro
Step6:Add two tablespoons of vegetable oil into the pot. Add in the sugar
Step7:Stir fry until the sugar melts. As soon as the color changes, it will bubble. Put in the chicken feet immediately to stir fry the sugar color (pay attention to splashing in this step. When the chicken feet are in the pot, immediately cover and shake the lid
Step8:Stir fry chicken paws over medium heat until they turn yello
Step9:Pour in fresh water. Add pepper, seasoning, onion and ginger
Step10:Add garlic sauce and thirteen spice
Step11:Add the old color. Add salt and cooking win
Step12:The fire is on. The medium and small fire is on for 18 minutes. The fire can be turned off if the juice is collected in the fire. The soup that is not in a hurry can be soaked for half an hour more to taste better.
Step13:Salty, spicy and deliciou
Step14:Very deliciou
Cooking tips:1. The soft and rotten of chicken feet depends on your preference. If you like rotten chicken feet, burn them for a while. 2. The amount of salt is adjusted according to your taste. You can taste the saltiness of the soup. There are skills in making delicious dishes.