Supper ecstasy and snacks ~ braised chicken feet

Cooking Instructions

1. Add cold water and cooking wine to boil chicken feet (commonly known as blanching).

   

2. Be sure not to worry about it, look at this dirty foam.

   

3. Fry the peppercorns in hot oil (the secret trick is here), low heat, fry the peppercorns and shave them black and leave the pepper oil in the pot.

   

4. Stir-fry green onions, ginger, garlic and peppercorns in pepper oil, slightly yellow and put out, leaving oil in the pot.

   

5. Hot oil turns rock sugar, my family doesn't like sweetness very much, so I put less (in fact, you need to put more rock sugar to fry the sugar color).

   

6. Sauté the sugar over low heat

   

7. Add the green onion, ginger, garlic and Sichuan pepper that you have just stir-fried, and then add light soy sauce, dark soy sauce, oyster sauce, white wine (more flavorful than cooking wine), chili pepper and bay leaves. Add a bowl of water. Bring to a boil over high heat, reduce heat to low and simmer for 15 minutes.

   

8. Remove from the pan, serve on a plate, and serve with wine