Chinese Food
Stewed chicken feet with spareribs in sauce
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My husband doesn't eat chicken, but prefers chicken claws. But I think chicken claws are laborious. I love ribs. I developed this chicken claw. It has both the flavor of ribs and the glutinous of chicken claws. It's made into a small iron pot. It's Stewed slowly. It's bubbling with heat. It adds a little warmth to the cold winter night A kind of
Cooking ingredients
Cooking Steps
Step1:Cut off fingernails with chicken feet. Chop into two sections. Wash spareribs. Control moistur
Step2:Cut potatoes into chunks for later us
Step3:Put oil in the pot. Fry the ribs first until the color turns yellow
Step4:Stir fry the chicken feet. Fry until the surface of the chicken feet changes color. Slightly scorche
Step5:Ready to us
Step6:Put some oil in the pot. It's more than usual. 70% hot. Stir fry red oil with Pixian bean paste
Step7:Add another spoonful of Korean hot sauce, a spoonful of sweet sauce, and stir fry to dry
Step8:Add ribs and chicken feet, stir fry. Dip sauce evenly on the surfac
Step9:Continue to add 1 scoop oyster sauce, sugar, cooking wine, stir fry evenl
Step10:Add potatoes and stir fry for a whil
Step11:Add twice as much water, ginger, scallion, garlic to the stew. Bring to a boil. Simmer for 40 minutes. In the middle of the stew, turn it over for many times. Avoid the paste
Step12:Stew until the soup is dry. Add a little msg to taste. Cut a little coriander or shallot to decorate it
Cooking tips:Stew in a cast iron pot. Put it directly on the table. It tastes better. There are skills to make dishes delicious.
