Rose fermented bean curd and chicken feet

Overview

How to cook Rose fermented bean curd and chicken feet at home

Cut off the nails of the chicken feet and clean them.
Add onion, ginger, cooking wine, blanch water, skim off the foam, take out and rinse.
Take a piece of bean curd, a spoonful of bean curd juice, add two spoons of water, crush and mix evenly.
One spoon of salad oil, one spoon of water, three spoons of sugar, fry the sugar until it turns maroon red.
Stir-fry the sugar color and add boiling water, add chicken feet, add onion and ginger, cooking wine, star anise, cinnamon, bay leaves, dried chili, dark soy sauce, light soy sauce, bean curd juice, add water to cover the chicken feet.
Bring to a boil, turn down to low heat and simmer for half an hour, remove the aniseed, green onion and ginger, and continue to simmer for about 15 minutes.
Taste for saltiness, add a little salt, turn to high heat to absorb the flavor, and collect the juice.
Arrange on a plate and sprinkle with chopped green onion.