【香菇大頭菜燜雞腳】+(English Version)

簡介

讓你一家人吃出幸福的滋味。

原料

材料:, 1) 炸雞爪 10雙, 2) 干香菇 20個泡軟 , 3) 大頭菜 1個, 4) 姜 幾片 , 5) 大蒜 1整個, 調味料 , 1) 蚝油 2湯匙, 2) 鮑魚汁 半湯匙, 3) 醬油 半茶匙, 4) 水, , Ingredients: , 1) 10 pairs chicken feet, 2) 20 dried mushroom, soak in water till soft, 3) 1 pcs salty rutabaga(dàtóucài), 4) Few slices of ginger, 5) 1 whole garlic, Seasoning, 1) 2 tbsp oyster sauce, 2) 1/2 Tablespoons Abalone sauce, 3) 1/2 Teaspoon soy sauce, 4) Water

步驟

1方法: 1) 雞爪在沸水中浸泡10秒鍾,然後盛起。衝洗雞爪 . 大頭菜浸泡至淡味。 2) 燒熱油燒熱,爆香薑片,鹹大頭菜和蘑菇大約一分鍾。然後加水,放入雞爪,把它燒開。 3) 水必須蓋過雞爪。小火燜1小時。 4) 加入調味繼續燜至約30-40分鍾。水分沒了可以加。 煮至雞爪軟為止。 5) 食用前打個薄芡就可以上桌了。

21) Blanch chicken feet in boiling water for 10 seconds then dish up. Rinse the chicken feet. salty rutabaga soak in water until not salty 2) Heat oil in pan, sautee ginger, salty rutabaga and mushroom for about a minute. Then add in water and put in chicken feet , Bring it to boil. 3) Water must cover the Chicken Feet. Reduce the heat to low and simmer for 1 hours 4) Add seasoning and simmer over very low heat for about 30 to 40 minutes. Top up with sufficient water as the gravy is reduced. Cook until chicken feet is tender. 5) Thicken the sauce before serving.