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.
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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