Braised chicken feet in red sauce-You Are Foodie

By Broderick
66

Braised chicken feet in red sauce

The stewed chicken feet this time are different from the special brine used in the previous time, but they are the raw materials of almost every family. They are convenient and easy to make, and have both taste and color. Watching the world cup, I just had a little beer and felt comfortable.

Main Ingredients

Chicken feet 18

Auxiliary Ingredients

Sichuan Pepper appropriate amount
Big stuff appropriate amount
Korean hot sauce Two tsp
Red rot milk Wang Zhihe 340ml (about one bottle)
garlic A moderate amount of
ginger appropriate amount
scallion A moderate amount of

Step 1 . Wash chicken feet and cut off fingertips

Step 2 . Blanching

Step 3 . Cut the scallion, ginger and garlic, and put the pepper and seasoning into the seasoning box

Step 4 . Red rot milk and Korean hot sauce (standby)

Step 5 . Put the chicken feet and all the seasonings into the pot, and add water to cover the chicken feet

Step 6 . After boiling, cook over medium heat for about 20 minutes, turning twice in the middle;

Step 7 . After cooking, let it cool. In summer, put it into the fresh-keeping layer of the refrigerator for several hours. The longer the time, the more delicious it is. I made this in the evening and put it aside all night.

Step 8 . It was OK to eat at that time, but the taste was a little lighter

Step 9 . This red fermented milk has a strong original taste when it is first boiled. At the end of cooking, especially when it is eaten, it can hardly taste fermented milk. There is not much spicy sauce, just for seasoning. Chicken feet only have a little spicy taste.

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