Braised chicken feet with brown beef
Spices are soaked in clear water for 20 minutes in advance. In order to remove the bitter taste of spices, there are many spices and condiments. However, the sauce soup can be used all the time. When it is used again, add some salt, hot water and a small amount of spices. It is OK to remove the color by smoking. Generally, it is not necessary to hang high soup at home. It is OK to use chicken juice and chicken powder. It is also a hot and cold dish
Step 1 . Cut the scallions into sections, wash the garlic and ginger, pat them loose and set aside
Step 2 . Cut off the claw tip, cut it in two, cut the beef into 2 cm small pieces, and soak the chicken claw and beef in water to remove the blood for standby
Step 3 . After the raw materials are watered under cold water, ladle out the floating foam and take it out for standby. The beef is wrapped with Zongye strips and fixed with toothpicks. This step is to make the dishes rich in zongzi flavor. This step can be ignored
Step 4 . Pour the raw materials and the prepared soy sauce soup into the pot, wrap the spices with gauze in advance, simmer over low heat for 1 hour, and cover the pot for half an hour
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
![[summer cold dishes] - Korean cold mixed cuttlefish](/update/images/foods/16/5916/95916/1653359733_145401.jpg_s.jpg.webp)
